Mini Cinnamon Rolls (Pampered Chef)

1 can (8 oz) refrigerated crescent roll dough
1/4 cup margarine, softened
2 T. sugar
1/2 t. cinnamon
2 T. raisins (optional, yuk)

Glaze
1/2 C. powdered sugar
1/2 T. apple juice or milk (more if you want thinner glaze)

Preheat oven to 350°. Separate rolls into rectangles, press perforations. Spread with margarine. Combine sugar, cinnamon, and raisins. Sprinkle mixture over rectangles. Roll up each rectangle from the short end. Cut each roll into 5 slices. Place slices cut side down in ungreased 8" mini-baker (or 8" cake pan). Bake 20-25 minutes or until golden brown. Mix glaze. Drizzle on top of warm rolls.

Yield: 10 mini-rolls
Approximately 82 calories and 5 fat grams per serving (ugh, did i have to put that?)

p.s. i use soft margarine right out of the tub and just spread it on the rectangles with a knife. i also keep a tupperware shaker full of cinnamon-sugar in the cabinet and just sprinkle it pretty thickly over the margarine, then roll up.

also, if you use a pan other than PC clay, they may not need to bake as long. watch them carefully!