• 3 Ready-made crescent roll sheets 
  • 6 Tablespoons Butter
  • 11/2 Cups Brown sugar 
  • 2 Teaspoons Cinnamon 
  • 1/4 Cup California Raisins 
  • 1/4 Cup Apples, chopped


Heat oven to 375 degrees F. Lighty cover muffin tin with non-stick spray; set aside. Evenly divide all ingredients into 3 portions. Each portion will serve as the filling for each of the 3 crescent roll sheets.  

Working with one crescent sheet a time, roll it out onto a lightly floured surface. With a rolling pin, lightly flatten and even out sheet. Spread one-third of butter onto the dough, then sprinkle brown sugar, California Raisins and chopped apples on top. Starting at the shorter end, roll the dough into a tight log. Trim log about 1/2-inch from ends. Evenly cut log into 4  pieces. Place each piece into wells of prepared muffin tin. Repeat twice more with remaining ingredients.  

Transfer muffin pan to center of the oven and bake for 14 to 16 minutes or until rolls are deeply brown. Remove from oven and transfer to a wire rack to cool for 10 minutes.  Make Icing.  


  • 2 Cups Powdered sugar
  • 11/2 Tablespoons Milk (may need a little more)

In small bowl, whisk together sugar and 1 tablespoon of milk. Add remaining tablespoon as needed to loosen icing to a drizzle consistency. Remove cinnamon rolls from muffin tin. If rolls do not easily release from the pan, run a butter knife around the perimeter of rolls to loosen. Use a spoon and drizzle icing as preferred. Set aside for 2 minutes or until icing is set. Serve immediately.  

Thanks to Matt Robinson for this delicious recipe!

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