Quantity: Makes 12 buns.

1	pkg (16 oz)	Hot roll mix
2	C	Confectioners sugar
1	bottle (1 oz)	Rum extract
4	tsp	Water
3	tbsp	Butter or margarine, softened
		Ground cinnamon

1. Lightly grease 12-cup muffin pan and set aside.
2. 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.
3. Punch dough down and turn out onto lightly floured surface. Roll out to 10 x 12-inch rectangle.
4. Place sugar in bowl and stir in rum extract and water. Mix until smooth.
5. Spread softened butter over surface of dough and spread half of sugar mixture over butter. Sprinkle with cinnamon.
6. Roll up dough from 1 long side and pinch edge of dough to seal. Cut into twelve 1-inch slices.
7. Place slices, cut side down, in prepared muffin pan.
8. Cover with damp towel and let rise in warm, draft-free place until dough doubles in size.
9. Preheat oven to 350 degrees F.
10. Bake in preheated 350 degree F oven 25 minutes.
11. Remove from pan immediately and drizzle remaining half of sugar mixture over buns. Serve warm.

    TIP:

    To make buns with milder rum flavor, reduce rum extract to 1/2 bottle and add 1 teaspoon additional water.