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