EASY MINI CINNAMON ROLLS RECIPES

Steps:

• Heat oven to 375°F.
• If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
• Spread 1 tablespoon butter evenly over each dough rectangle. In small bowl, mix granulated sugar and cinnamon. Sprinkle evenly over rectangles. Sprinkle each with raisins. Starting with short side of each rectangle, roll up; pinch edges to seal. With serrated knife, cut each roll into 5 slices. Place slices, cut side down, in ungreased 8- or 9-inch square pan.
• Bake 17 to 23 minutes or until golden brown. Cool 5 minutes.
• Meanwhile, in small bowl, mix powdered sugar and apple juice until smooth. Drizzle over rolls. Serve warm.

Steps:

• Heat oven to 375°F. Grease 13x9-inch pan. In small bowl, mix filling ingredients.
• If using crescent rolls: Unroll 1 can of the dough into 1 large rectangle; press into 13x7-inch rectangle, firmly pressing perforations to seal. Spread filling over rectangle. If using dough sheets: Unroll 1 can of the dough; press into 13x7-inch rectangle. Spread filling over rectangle.
• If using crescent rolls: Unroll second can of dough; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheets: Unroll second can of dough; press into 13x7-inch rectangle.
• Place over filling; press dough onto filling. Cut stacked dough into 8 (13-inch) strips. Twist each strip 5 or 6 times, pressing extra filling into rolls. Shape each into a coil; place in pan.
• Bake 20 to 25 minutes or until golden brown. Immediately remove from pan; place on cooling rack.
• In small bowl, stir glaze ingredients, adding enough milk for desired drizzling consistency; drizzle over warm rolls. Serve warm.