Recipe - Rum Raisin Rolls

8 ounce Cream cheese; softened
1/3 cup Sugar
2 teaspoon Lemon juice
One half teaspoon Rum extract; One half 1 tsp.
One fourth cup Raisins
2 cn (10 oz) Hungry Jack
Refrigerated Flaky Biscuits

GLAZE
One half cup Powdered sugar
One fourth teaspoon Rum extract
3 teaspoon Milk; 34 teaspoons

Heat oven to 350 degrees. Lightly grease 10 muffin cups. In small bowl,
combine cream cheese, sugar, lemon juice and 1/21 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 jellyroll fashion; curve slightly into
Ushape. Place 2 rolls side by side, open ends up, in each greased muffin
cup. Bake at 350 degrees for 2535 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: FRESHBAKED BISCUITS

Posted to recipeludigest by GramWag@aol.com on Feb 8, 1998