| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Breakfasts, Brunches | 10 | Servings | |
INGREDIENTS
| 8 | oz | Cream cheese; softened |
| 1/3 | c | Sugar |
| 2 | ts | Lemon juice |
| 1/2 | ts | Rum extract; 1/2 – 1 tsp. |
| 1/4 | c | Raisins |
| 2 | cn | (10 oz) Hungry Jack Refrigerated Flaky Biscuits |
| 1/2 | c | Powdered sugar |
| 1/4 | ts | Rum extract |
| 3 | ts | Milk; 3-4 teaspoons |
INSTRUCTIONS
GLAZE Heat oven to 350 degrees. Lightly grease 10 muffin cups. In small bowl, combine cream cheese, sugar, lemon juice and 1/2-1 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@aol.com on Feb 8, 1998
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