Buttered Rum Coffee Cake

Name: Buttered Rum Coffee Cake
Ingredients: 1 (16-ounce) package hot roll mix; 2/3 cup warm milk (100° to 110°); 2 large eggs, lightly beaten; 1 teaspoon vanilla extract; 1/2 cup firmly packed light brown sugar; 1/4 cup crushed butterscotch candies (about 9 candies); 3 tablespoons butter or margarine, softened; 2 tablespoons dark rum; 1 teaspoon ground cinnamon

9 ingredients

1 steps

Ingredients

1 (16-ounce) package hot roll mix
2/3 cup warm milk (100° to 110°)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup firmly packed light brown sugar
1/4 cup crushed butterscotch candies (about 9 candies)
3 tablespoons butter or margarine, softened
2 tablespoons dark rum
1 teaspoon ground cinnamon

Directions

1

["Remove yeast packet from roll mix. Sprinkle yeast over warm milk in a large mixing bowl; let stand 5 minutes. Stir in eggs and vanilla. Add 1 cup hot roll mix; beat 2 minutes at medium speed with an electric mixer. Stir in remaining hot roll mix with a wooden spoon until thoroughly blended (dough will be soft). Cover and let rise in a warm place (85\u00b0), free from drafts, 1 hour or until doubled in bulk.", "Punch dough down; let rest 5 minutes, and turn out onto a lightly floured surface. Roll into a 12\" x 16\"" rectangle.""

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