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