2 8-oz cans of refrigerated crescent-shaped dinner rolls
1/2 cup golden raisins
1/2 tsp cinnamon & 1/2 tsp sugar, combined
1/2 cup powdered sugar
2-3 tsp. milk
Heat the oven to 350°F. Unroll dough and separate into 8 triangles.
In a small bowl, mix raisins and cinnamon/sugar mixture; spoon about 1 tsp. raisin mixture onto short side of each triangle. Gentry wrap corners of dough over filling and roll to opposite point; pinch to seal. Place point side down on ungreased cookie sheet, skillet, or cake pan. Bake 12-14 minutes, or until golden brown. Remove and place on wire rack. Cool for 10 minutes.
In a small bowl, mix powdered sugar and enough milk until smooth and of drizzling consistency. With spoon, drizzle the icing in a cross shape on top of each bun.
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