Rum Buns

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.

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.

350 degree F oven

25 minutes.

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

Tip:

1/2 bottle and add

1 teaspoon additional water.

Makes 12 buns

This recipe created by McCormick, Inc.