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    Rum Buns

    1 package (16 ounces) hot roll mix
    2 cups confectioners sugar
    1 bottle (1 ounce) McCormick Rum Extract
    4 teaspoons water
    3 tablespoons butter or margarine, softened
    McCormick Ground Cinnamon


    Lightly grease 12-cup muffin pan and set aside.

    Prepare hot roll mix according to package directions. Cover with damp towel and let rise in warm, draft-free place until dough doubles in size.

    Punch dough down and turn out onto lightly floured surface. Roll out to 10x12-inch rectangle.

    Place sugar in bowl and stir in rum extract and water. Mix until smooth.

    Spread softened butter over surface of dough and spread half of sugar mixture over butter. Sprinkle with cinnamon.

    Roll up dough from 1 long side and pinch edge of dough to seal. Cut into twelve 1-inch slices.

    Place slices, cut side down, in prepared muffin pan.

    Cover with damp towel and let rise in warm, draft-free place until dough doubles in size.

    Bake in 350 degree F oven 25 minutes.

    Remove from pan immediately and drizzle remaining half of sugar mixture over buns. Serve warm.

    Tip:
    To make buns with milder rum flavor, reduce rum extract to 1/2 bottle and add 1 teaspoon additional water.

    Makes 12 buns

    This recipe created by McCormick, Inc.

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