2 cans refrigerated crescent rolls
1/2 c. butter, softened
1/4 c. sugar
1 tsp. cinnamon
1/4 c. raisins (optional)

Glaze:

1 c. powdered sugar
2 tbsp. milk

Separate rolls into rectangles, press perforations. Spread with butter. Combine sugar and cinnamon. Sprinkle this over rectangles. Sprinkle raisins. Roll up each rectangle. Cut each roll into 5 slices. Place slices cut side own ungreased baking dish. Bake at 350 degrees for 20-25 minutes or until golden brown. Glaze warm rolls.