2 cans Pillsbury crescent rolls
Raisins (white is preferred by some)
Cinnamon
Sugar
1/2 c. melted butter
Light Karo syrup

Open 1 can of rolls and press together perforated areas to make 1 sheet of dough. Roll out on floured board. Brush dough with melted butter. Sprinkle approximately 1/2 cup of sugar, then some cinnamon and approximately 4 mini boxes of raisins evenly all over dough. Roll slowly as making a jelly roll. Cut into 12 pieces 1 inch in thickness.

Pour just enough Karo syrup into muffin tins to cover the bottom. Place each piece of rolled dough into pan on top of syrup. Bake at 350 degrees approximately 20 minutes or until brown. REMOVE FROM PAN (INVERT) IMMEDIATELY. Repeat with second can to yield 24 rolls.