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.