1 can apple pie filling
1/2 to 3/4 c. raisins
1/2 c. firmly packed brown sugar
1/4 c. water
1 to 2 tsp. lemon juice
2 cans (10 oz.) refrigerated flaky biscuits
1 c. sugar
1 tsp. cinnamon
1/2 c. butter, melted

Heat oven to 375 degrees. In small saucepan combine pie filling, raisins, brown sugar, water and lemon juice. Cook over medium heat until mixture thickens, stirring occasionally. Cool.

Separate dough into biscuits. Combine sugar and cinnamon. Dip both sides of each biscuit in melted butter, then in sugar mixture.

Place rolls, sides touching, in ungreased jelly roll pan. With thumb, make wide imprint in center of each roll; fill with tablespoon apple-raisin mixture. Bake at 375 degrees for 15 to 20 minutes or until golden brown.

GLAZE:

In small bowl combine: 2 to 4 tsp. milk 1 tsp. vanilla

Blend until smooth. Drizzle over warm rolls. Yield 20 rolls.