CRUNCHY CINNAMON RAISIN BUNS

Crunchy Cinnamon Raisin Buns image

Provided by @MakeItYours

Number Of Ingredients 6

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• 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
• 1 egg
• 1 tablespoon water
• 1 1/2 cups raisins
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon

Steps:

Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Place paper liners into 12 (2 1/2-inch) muffin-pan cups.
Place the raisins into a small bowl and add hot water to cover. Let stand for 5 minutes. Drain the raisins well in a colander. Add the brown sugar and cinnamon and toss to coat.
Unfold 1 pastry sheet on a lightly floured surface. Brush the pastry with the egg mixture. With the short side facing you, spoon half the raisin mixture on the bottom half of the pastry to within 1 inch of the edge. Roll up like a jelly roll. Press the seam and tuck the ends under to seal. Brush with the egg mixture. Repeat with the remaining pastry sheet.
Cut each roll into 6 (2-inch) slices. Place the slices, cut-side down, into the muffin-pan cups. Brush the tops with the egg mixture.
Bake for 25 minutes or until the pastries are golden brown. Remove the pastries from the muffin-pan cups and let cool on a wire rack for 10 minutes.