Cinnamon Raisin Pockets

Cinnamon Raisin Pockets
Cinnamon Raisin Pockets
  • 8 ounce can refrigerator crescent rolls
  • 2 teaspoons Butter; melted
  • 2 tablespoons raisins
  • cinnamon & sugar
  • Sugar Frosting; recipe below

Divide dough in half. Press into 2 rectangles, pressing perforations to seal. Brush 1 rectangle with butter. Sprinkle with cinnamon & sugar, top with raisins. Place second dough rectangle on top. Cut into 8 squares, pinch sides of squares to seal. Place in ungreased Easy-Bake Oven pan. Bake in Easy-Bake Oven until golden brown. Drizzle frosting over top.

Sugar Frosting:

  • 2 teaspoons water
  • vanilla
  • powdered sugar

Combine water and vanilla. Add powdered sugar and mix until smooth and to desired consistency.

Makes 8 Pockets


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