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
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by McCormick.