Ww Cinnamon Rolls
Yield
10 servingsPrep
15 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
buttermilk biscuits
refrig. |
*
|
| 5 | teaspoons |
margarine
melted |
|
| 5 | teaspoons |
brown sugar
packed, divided |
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
raisins, seedless
dark |
|
| 2 | tablespoons |
raisins, seedless
dark |
|
| 5 | teaspoons |
powdered sugar
|
|
| 2 | teaspoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
buttermilk biscuits
refrig. |
*
|
| 25 | ml |
margarine
melted |
|
| 25 | ml |
brown sugar
packed, divided |
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
raisins, seedless
dark |
|
| 3E+1 | ml |
raisins, seedless
dark |
|
| 25 | ml |
powdered sugar
|
|
| 1E+1 | ml |
water
|
|
Directions
Preheat oven to 400℉ (200℃).
Spray 8x8x2 inch baking pan; set aside.
Separate biscuits; using fingers, flatten each into 3 inch circle.
Brush each circle with an equal amount of the margarine, sprinkle each with ¼ teaspoon brown sugar and an equal amount of cinnamon, then top each with 1T raisins.
Roll each circle jelly-roll fashion and arrange in two rows, seam side down, in sprayed pan.
Bake until rolls are puffed and golden brown, 8 to 12 minutes.
Transfer pan to wire rack and lets rolls cool in pan.
In small bown or cup combine remaining 2½ teaspoon brown sugar and the powdered sugar, add water, 1 teaspoon at a time, stirring constantly until mixture is smooth and syrupy.
Remove rolls to serving platter, brush each with an equal amount of sugar mixture.
