Sally Rose'S Cinnamon Bun Recipe

Unroll one package of crescent rolls or puff pastry. Sally used crescent rolls.
Pinch together the seams so it's one long rectangle with no splits.
Take a big handful of brown sugar and spread out generously all over the dough.
Sprinkle cinnamon generously all over the brown sugar.
Sprinkle raisins all over the dough - not to cover, but a nice large handful.
Roll up like a jelly roll (do the process on a piece of parchment paper, then roll it up using the parchment paper to roll it, rather than touching the dough.
Wrap in saran wrap and refrigerate. Leave in the fridge for an hour or even overnite. This makes it easier to cut.
Take a regular size muffin pan.
Put 1 T butter, 1 t brown sugar, and 1/4 t honey in the bottom of each muffin hole.
Cut cinnamon buns about 3/4" - 1" thick, and stand one up in each muffin hole.
Bake for approx. 15 minutes at the temp. that is on the crescent roll instructions. (I'm guessing it's 350).
Put the muffin pan on a cookie sheet while baking to catch the overflow.
When done, immediately take the buns out of the pan in the following way: put parchment paper or tin foil on a cookie sheet, put that on top of the muffin pan, then QUICKLY flip over the muffin pan so it's upside down on the other cookie sheet. Do it quickly so all the goo doesn't drip all over the place.
Bang on the bottom of the muffin tin to help each bun fall out. Put each bun in an individual cup cake paper. ENJOY!