RUM-RAISIN CINNAMON ROLLS
Rum-soaked raisins impart distinct flavor into these cinnamon rolls that make an ordinary breakfast extraordinary! Servings # 5
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line cookie sheet with foil; spray with cooking spray. In small bowl, pour 2 tablespoons rum over the raisins. Let stand 15 minutes. (If using rum extract, omit this step and add extract to brown sugar mixture in step 2.) Drain raisins.
- In small bowl, mix butter and brown sugar. Unroll cinnamon roll dough on waxed paper. Set icing aside. Spread brown sugar mixture evenly over cinnamon rolls. Sprinkle with raisins.
- Carefully reroll dough into pinwheel shape, replacing any cinnamon mixture left on waxed paper. Cut into 5 rolls. Place 2 inches apart on cookie sheet.
- Bake 20 to 25 minutes or until golden brown.
- In small bowl, mix icing, 1 teaspoon rum and the cinnamon. Spread on warm rolls. Serve warm.
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