Cinnamon Swirl Raisin Crescent Bread

I've always said that my food might not be so pretty, but it usually tastes great! These may not look very good, but oh my goodness! They taste delicious! Nice and moist and the sugar and cinnamon caramelized wonderfully! 

Cinnamon Swirl Raisin Crescent Bread

• 1 can refrigerated Crescents
• 2 tablespoons butter, melted
• 1/2 cup sugar
• 2 tablespoons ground cinnamon
• 1/3 cup raisins

Preheat oven to 350 degrees F. 

Spray a 9- x 5-inch loaf pan with cooking spray.

Carefully unroll crescent dough and form into an 8-inch by 15-inch rectangle, pinching the perforations together. Brush dough with melted butter.

In a small bowl, combine granulated sugar and cinnamon, sprinkle sugar mixture and raisins over melted butter. Roll up dough, starting at short side. 

Place dough, seam side down in loaf pan. Let stand in a warm place 30 minutes to allow it to rise slightly.

Bake for 25 to 30 minutes or until golden. Carefully remove to a wire rack to cool slightly.

At this point, I would normally make a glaze with powdered sugar and milk or water, but this swirl bread doesn't need it!