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, orange or apple juice

Separate rolls into rectangles, press perforations. Spread with butter. Combine sugar and cinnamon. Sprinkle over rectangles. Sprinkle raisins, roll up each rectangle. Cut each roll into 5 slices. Place slices cut size down in ungreased DEEP DISH BAKER. Bake at 350 degrees for 20 to 25 minutes or until golden brown. Glaze warm rolls.