Lunch: Rum-Raisin Cinnamon Rolls

Rum-soaked raisins impart distinct flavor into these cinnamon rolls that make an ordinary breakfast extraordinary!

This recipe includes superfoods such as:

Cinnamon

Health benefits of Rum-Raisin Cinnamon Rolls

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 tablespoons rum or 1/4 teaspoon rum extract
1/2 cup raisins
1 1/2 tablespoons butter, softened
3 tablespoons packed brown sugar
1 can (17.5 oz) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing
1 teaspoon rum or 1/4 teaspoon rum extract
Dash cinnamon

Instructions

Heat oven to 350 °F. Line cookie sheet with foil; spray with cooking spray. In small bowl, pour 2 tablespoons rum over the raisins. Let stand 15 minutes. (If using rum extract, omit this step and add extract to brown sugar mixture in step 2.) Drain raisins.
In small bowl, mix butter and brown sugar. Unroll cinnamon roll dough on waxed paper. Set icing aside. Spread brown sugar mixture evenly over cinnamon rolls. Sprinkle with raisins.
Carefully reroll dough into pinwheel shape, replacing any cinnamon mixture left on waxed paper. Cut into 5 rolls. Place 2 inches apart on cookie sheet.
Bake 20 to 25 minutes or until golden brown.
In small bowl, mix icing, 1 teaspoon rum and the cinnamon. Spread on warm rolls. Serve warm.