Rum-Soaked Raisin Deliciousness

Thanksgiving has always been my favorite holiday. Upon reflection this makes total sense considering how much food has grown into an important focus in my life; but ever since I was a kid I loved it, even before I knew how to cook anything, let alone the extravagance that Thanksgiving entails. Now, it should be noted that one of the main reasons why it has always been my favorite is because of the Rum-Soaked Raisin Rolls. These are not considered a dessert-no. They are always SERVED WITH THE MEAL, in a basket, passed around, as though it is some sort of dinner roll. This blew my mind as a child as I hope it does yours after you've made and tasted them! 

Rum-Soaked Raisin Rolls
1 package pillsbury croissant rolls 
(if you are an ambitious maker out there you may want to challenge yourself and try and make your own croissant dough! it's actually really fun and becomes a reminder of how important butter is to good food :)
3 cups raisins
1 cup dark sweet rum
cinnamon sugar

First you must soak your raisins. Place raisins in a plastic ziploc and add rum. Close the bag and move it around so that rum is evenly distributed. Let soak for at least 30 minutes or up to a few hours depending on how much rum flavor you want. (regardless it won't be that strong as most of it will cook off). 

Next open package of pillsbury croissant rolls. Now, don't break them apart as we would if we were making croissants, find the seam of the cylindrical wrapped dough and unravel it, so that the dough is flat in a rectangular shape. 
Cut dough along already indented lines to form triangle, pizza slice like shapes of the dough. 
Now, melt your butter. Thoroughly brush butter on all of triangle slices.
Next, liberally sprinkle cinnamon sugar over slices of dough. 
Evenly spread raisins on each slice, at least 6 to each.
Now, take each piece with the point of the triangle facing towards you and starting with the point, roll up into a sleeping bag or perhaps a fruit roll up from our 90's pasts.
Then cut it in half and place each half, cut side down, right next to each other. Take the tops of each half and twist them together to form one roll-like shape. Kind of like the top of a soft serve ice cream cone. 
Coat each finished roll in more butter, and sprinkle more cinnamon sugar
place on greased baking sheet
bake at 425 for 25 minutes, check after 15.
Make the Icing:
1/4 lb butter (1 stick)
1 tsp vanilla
1 lb (box) powdered sugar
Milk, enough to make the proper consistency

Add butter, vanilla, and half of powdered sugar. Add milk and rest of sugar until icing is the correct consistency for pouring over rolls. (for added flavor, add some of the raisin soaked rum if desired)

Drizzle icing over rolls and enjoy!

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