Rum raisin rolls

10 Servings

Ingredients

Quantity Ingredient
8 ounces Cream cheese; softened
⅓ cup Sugar
2 teaspoons Lemon juice
½ teaspoon Rum extract; 1/2 - 1 tsp.
¼ cup Raisins
2 cans (10 oz) Hungry Jack Refrigerated Flaky Biscuits
½ cup Powdered sugar
¼ teaspoon Rum extract
3 teaspoons Milk; 3-4 teaspoons

Directions

GLAZE

Heat oven to 350 degrees. Lightly grease 10 muffin cups. In small bowl, combine cream cheese, sugar, lemon juice and ½-1 teaspoon rum extract; beat until smooth. Stir in raisins. Separate dough into 20 biscuits. Press or roll each into a 4" circle. Spread about 1 Tablespoon cream cheese mixture over each biscuit. Roll up jelly-roll fashion; curve slightly into U-shape. Place 2 rolls side by side, open ends up, in each greased muffin cup. Bake at 350 degrees for 25-35 minutes or until deep golden brown. In small bowl, blend all glaze ingredients until smooth; drizzle over warm rolls. Serve warm or cool. Store in refrigerator. 10 rolls Recipe by: FRESH-BAKED BISCUITS Posted to recipelu-digest by GramWag@... on Feb 8, 1998

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