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Rum-Raisin Cinnamon Rolls

Rum-Raisin Cinnamon Rolls
  • Prep 15 min
  • Total 55 min
  • Servings 5
Rum-soaked raisins impart distinct flavor into these cinnamon rolls that make an ordinary breakfast extraordinary!
December 1, 2010

Ingredients

  • 2 tbsp (25 mL) rum or 1/4 tsp (1 mL) rum extract
  • 1/2 cup (125 mL) raisins
  • 1 1/2 tbsp (22 mL) butter, softened
  • 3 tbsp (45 mL) packed brown sugar
  • 1 can Pillsbury* Grands!* Flaky Supreme Refrigerated Cinnamon Rolls with Icing
  • 1 tsp (5 mL) rum or 1/4 tsp (1 mL) rum extract
  • Dash cinnamon

Steps

  • 1
    Heat oven to 350ºF. Line baking sheet with foil; spray with nonstick 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 baking 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.

No nutrition information available for this recipe
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