There are few things better than homemade cinnamon rolls, but the work that goes into making the dough is what keeps me from undertaking this favorite baked treat. However, I’ve found a shortcut that is super simple and yet makes light and delicious cinnamon rolls in about 30 minutes.

The secret is crescent roll dough sheets you find in the refrigerated section of the grocery store. You simply unroll, sprinkle on the filling and roll up. This recipe is almost dangerous because it is so easy that I find myself making them a little too often.

The butter, brown sugar, and cinnamon mixture caramelizes into a gooey and decadent filling, and the drizzle of frosting is hard to resist.

And because you are baking these at home, they come out of the oven and give your entire house that wonderful aroma of sweetness.

Belle’s Easy Cinnamon Rolls

2 packages crescent roll dough sheets

2 tablespoons melted butter

½ cup brown sugar

1 teaspoon cinnamon

½ cup raisins

1 cup powdered sugar

1 teaspoon vanilla or almond extract

2-3 teaspoons milk

Unroll dough sheet on a parchment lined baking sheet and stretch into a rectangle. Brush with half of the melted butter. In a small bowl, mix together the brown sugar and cinnamon until smooth.

Sprinkle half of this mixture evenly over the melted butter on the dough sheet and then sprinkle half the raisins over the top of that.

Starting at the small end, roll the dough sheet up and secure the seam. Slice into eight even pieces and place in a pie plate. Repeat with the second package of dough.

Bake at 375 degrees for about 20 minutes or until browned on top. Cool. In a small bowl, whisk together the powdered sugar and vanilla and then add just enough milk until the mixture is thin enough to drizzle over the rolls.

Brenda Stanley is the mother of five children, including two sets of twins and a grandmother of eight. She is a cookbook author and novelist. For more recipes and information, visit her website www.brendastanleybooks.com.