Easy Mini Cinnamon Rolls

Weekend mornings occasionally call for something special at breakfast. I surprised Garrett on Sunday morning with a big pot of coffee and a plate of these little goodies, which turned out to be the perfect sweet breakfast treat.

Usually I made my mother's Cinnamon Rolls, but on a morning where I don't have time to make the dough I make these using a can of Pillsbury Crescent Rolls. They still have that great homemade taste, but without all the work.

What you'll need:
1 can of Pillsbury Crescent Rolls
2 tbsp Butter, melted
1/2 cup Brown Sugar
1 tbsp Cinnamon
1 pinch Salt
3 tbsp Raisins
1/2 cup Icing Sugar
1 tbsp Milk

Preheat oven to 375°F.

Unroll crescent roll pastry and pinch seams together to make a large sheet.

Mix together butter, brown sugar, cinnamon and salt.

Spread cinnamon sugar mixture over dough and dot with raisins.

Roll up pastry into a log and slice into 12 pieces.

Place each piece upright in a muffin tin.

Bake for 8 - 10 minutes until golden. Allow to cool for a few minutes while you mix up the icing. In a small bowl combine icing sugar with milk until a thick consistency, adding more milk if needed.

Pour icing over mini cinnamon rolls and serve warm. These little goodies fly right off the plate, they're that good.

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