March 2008
Rum Raisin Cinnamon Roll Ring
Ingredients:
1 cup salad cherries
1 cup raisins
1 cup Meyer’s rum
2 cans Pillsbury Grand cinnabon with cream cheese frosting
1 package pecan halves
Directions:
Soak raisins in rum in covered glass container overnight
Separate rolls and lay flat on oil sprayed cookie sheet. Cover with plastic wrap for 1 hour. Uncover rolls, squeeze rum out of raisins and dry on paper towel. Reserve raisin rum. Lay raisins on cinnamon par of rolls and in a ring overlapping each other. Put left over raisins in between rolls. Cover with plastic wrap for 1 hour. Uncover and put in preheated 350o oven for 20 minutes or until golden brown. Take out of oven and put frosting on warm ring. Put pecan halves on outer top of ring. Cut cherries in half and put on ring inside pecan halves. Chill ring for 1 hour before you cut it. Put reserved raisin rum in your coffee, add a dollop of whipped cream and enjoy with your cake.
Chef - George Fortney
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