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Rum-Raisin Cinnamon Rolls

Rum-Raisin Cinnamon Rolls
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Rum-soaked raisins impart distinct flavor into these cinnamon rolls that make an ordinary breakfast extraordinary!

Prep Time:
15 Min
Total Time:
55 Min
Makes:
5 rolls
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INGREDIENTS
2tablespoons rum or 1/4 teaspoon rum extract
1/2cup raisins
1 1/2tablespoons butter, softened
3tablespoons packed brown sugar
1can (17.5 oz) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing
1teaspoon rum or 1/4 teaspoon rum extract
Dash cinnamon
DIRECTIONS
1.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.
2.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.
3.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.
4.Bake 20 to 25 minutes or until golden brown.
5.In small bowl, mix icing, 1 teaspoon rum and the cinnamon. Spread on warm rolls. Serve warm.

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