1 (8 oz.) can crescent rolls
1/4 c. butter, softened
4 tsp. sugar
2 tsp. cinnamon
1/2 c. raisins

GLAZE:

1 c. powdered sugar
2 tbsp. apple juice or milk

Preheat oven to 375°F. Separate Crescent dough into 4 rectangles; firmly press perforations to seal.

Spread with butter (or margarine). Combine sugar and cinnamon; sprinkle over rectangles. Sprinkle with raisins. Starting at shorter side, roll up each rectangle. Cut each roll into 5 slices, forming 20 rolls. Place cut side down in ungreased 8" or 9" square pan. Bake 17 to 23 minutes or until golden brown. In small bowl, combine glaze ingredients. Drizzle over warm rolls.