Mini Cinnamon Crescents

On my list of things that I don’t suggest doing is something I did today. I went to a Grand Opening of a Major Toy Store with a 2 year old on a Saturday morning at 10 am with a 1,000 other people with their small children. Oh my. Why? Why would I do that to myself? I hate crowds. Really hate crowds. That is the reason I do my Christmas shopping in October. Hints the reason I was at the toy store which just happened to coincide with their Grand Opening. The two silver linings to this story would be, number 1, I got all of my shopping done for the kiddies in the fam. Number 2, I got a nice coupon for so much off of my purchase for being at the Grand Opening. I also learned that my child is very afraid of people dressed up as characters with abnormally large heads. This will go on BabyGirl’s short list of things she is afraid of right now. The only other thing on that list is fireworks. Since it is not 4th of July or New Year's Eve, we are good to go.
I had a tube of crescent rolls in the refrigerator that I was tired of looking at so I decided to make some little cinnamon rolls. I found a good recipe from a Pillsbury Bake Off from 1972. I did make a raisin adjustment to the recipe by swapping them out for pecans. I chopped up the nuts, but I did not measure the amount. I would say I used about ¼ of cup. The most difficult part of this endeavor was cutting up the logs into five pieces and even that is not a challenge when you have a good knife. Too bad I do not.
The taste was wonderful. Reminded me a lot of Monkey Bread a.k.a. Sticky Buns. I could see this at a brunch, on a Saturday morning etc. The only bad part was there just wasn’t enough. Keep in mind that this recipe only yields 20 half dollar to silver dollar sized rolls. If I made this again for a crowd I would do two pans.

Mini Cinnamon Crescents
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1/4 cup butter, softened
4 teaspoons granulated sugar
2 teaspoons ground cinnamon
1/2 cup raisins
1/4 cup pecans (optional)
1/2 cup powdered sugar
1 tablespoon apple juice or milk

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 and/or pecans. 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.