Ingredients:
1 cup white raisins
8 oz. pecan halves
1/2 cup light rum
1 1/2 cups brown sugar
1/2 pound (two sticks) unsalted butter
1/2 teaspoon cinnamon
1/2 teaspoon each of ground nutmeg, allspice, cloves, and ginger
3 packages (18 buns) of Pillsbury crescent dough.
Directions:
Soak the raisins in the rum over a low flame. Set aside. Preheat oven to 325 F. In a saucepan, melt butter and stir in the spices and the brown sugar until the mixture becomes a bubbling syrup.
Unroll the crescent dough, keeping each package in one flat place. Drizzle one-quarter of the syrup over each individual piece of dough, reserving the last quarter for later.
Sprinkle one-third of the raisins and spread one-third of the chopped pecans on each of the three sheets of dough. Roll up each section of dough, jelly-roll style and cut into 1-inch pieces.
Grease two eight-muffin pans or three six-muffin pans with butter. Put a scant teaspoon of the reserved syrup and a few whole pecans in the bottom of each muffin mold.
Cover with the individual jelly-roll pieces, cut side up. Bake in preheated oven for the time recommended on the Pillsbury packages.
While pans are still hot, invert them on a sheet of heavy aluminum foil allowing the buns to be released. Replace any of the syrup and pecans that cling to the molds on the individual buns.
You should serve the buns while they are still warm and have that fresh-from-the-oven taste.
