Cinnamon Raisin Pockets

Kids can make their own Sunday breakfast with these delicious cinnamon raisin pockets.

You’ll Need:
1/4 – 8 ounce can refrigerator crescent rolls
2 teaspoons Butter; melted
2 tablespoons raisins
cinnamon & sugar

Divide dough in half. Press into 2 rectangles, pressing perforations to seal.
Brush 1 rectangle with butter.

Sprinkle with cinnamon & sugar, top with raisins.
Place second dough rectangle on top.

Cut into 8 squares, pinch sides of squares to seal.
Place in ungreased Easy-Bake Oven pan.

Bake in Easy-Bake Oven until golden brown.
Drizzle frosting over top.

Sugar Frosting:
2 teaspoons water
2 drops vanilla
1/4 c. powdered sugar

Combine water and vanilla. Add powdered sugar and mix until smooth and to desired consistency.
Makes 8 Pockets

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