• Preheat the oven to 375°.
• Measure out all ingredients.
  
• Line a baking sheet with parchment paper.
• Unroll the Pillsbury crescent roll dough sheet onto a piece of parchment paper, rolling any holes out with a rolling pin to make sure it's a solid sheet.
  
• Spread layer of softened butter over the dough.
  
• Combine the brown sugar and cinnamon and sprinkle over the butter.
  
• If you prefer, add raisins or nuts.
• Cut the dough into equal fourths and roll each piece up tightly.
  
• With a knife, mark each of the four rolls into five equal slices.
  
• Using a knife or a piece of thread, cut each roll into 5 equal slices.

  TIP: It's so important that you keep each slice "tight" when you add them to the baking sheet...otherwise they will open up and filling run out!
• Lay the slices cut side down onto the parchment paper lined baking sheet.
  
• Bake in preheated 375° oven for 18-20 minutes or until golden brown. Be careful to not overcook them which is so easy to do!

GLAZE

• While rolls are baking, combine sugar with either milk or apple juice, stirring well. Feel free to add more to a consistency you desire.
  
• Drizzle the glaze over the rolls while warm.

  TIP: I drizzle them while still on the parchment paper to make it easier for clean up.