Cinnamon Roll Bites with Vanilla Glaze

OK, these are seriously amazing. I took a crescent dough sheet, loaded it up with brown sugar, cinnamon and raisins and rolled it up into these bite-size cinnamon rolls. Since they're rolled tightly and baked in a cake pan, they stay compact, so they're equal parts flaky and chewy. Totally awesome. 

As I mentioned, I made these adorable little bites with crescent roll dough - the kind sold as a single sheet. It made the whole process a breeze. If you want to use a regular container of crescent roll dough, simply keep the triangles intact (don't separate them). 

Cinnamon Roll Bites with Vanilla Glaze

Note: You can add walnuts to the filling if desired, about 1/3 cup would be perfect.

For the cinnamon Rolls:

Cooking spray

8-ounce can Crescent Dough Sheet

2 tablespoons butter, softened

2 tablespoons brown sugar

1/2 teaspoons cinnamon, or more to taste

1/4 cup raisins, or more if desired

For the glaze:

1/2 cup powdered sugar

1 tablespoon milk

1 teaspoon vanilla extract

Preheat the oven to 375 degrees. Coat an 8-inch round or square cake pan with cooking spray.

To make the cinnamon rolls, unroll the crescent dough sheet onto a flat surface. Spread the butter all over the dough. Top with the brown sugar and cinnamon, making an even coating. Top with the raisins.

Starting from the shorter end, roll up tightly. Slice the roll crosswise into 16 pieces and place the pieces side-by-side in the prepared pan.

Bake for 15 to 20 minutes, until golden brown.

Meanwhile, to make the glaze, whisk together the powdered sugar, milk and vanilla.

Drizzle the glaze over the warm rolls and serve.

Makes 16 cinnamon roll bites