Cinnamon Nut Swirl Cups

This Cinnamon Nut Swirl cup is great to take along to a party.
Top with the vanilla icing noted below or with a small scoop of vanilla ice cream.

Ingredients;
1 refrigerated pie crust roll, room temperature
2 TBLS melted butter
1/4 cup light brown sugar
1/4 cup chopped pecans or walnuts
1/4 cup raisins, golden or the traditional red
1 TSP cinnamon
1 TSP vanilla, paste is best if you have it
9 foil cupcake cups

Directions;
Preheat oven to 350.
Place the foil cups into a cupcake pan.
Unroll the pie crust and place it between two pieces of waxed paper. Roll out the pie crust just slightly, maybe 1 inch. Remove the top piece of waxed paper. Combine the butter and vanilla and brush the crust heavily with the mixture. Sprinkle the sugar, nuts, cinnamon and raisins evenly over the entire crust. Roll the crust into a log using the waxed paper for support. Slice with a sharp knife into 2 inch rolls. Place the slices cut side down into the foil cupcake cups. Bake for 20-25 minutes until they start to bubble and are very lightly brown. Allow them to cool before icing them.

Vanilla Icing;
Mix together until smooth; 1 TBLS melted butter, 1/2 cup confectioners sugar, a few drops of vanilla and just enough milk or cream to make the icing loose enough to drizzle.