Buttered Rum Coffee Cake

• 1 (16-ounce) package hot roll mix
• 2/3 cup warm milk (100u0b0 to 110u0b0)
• 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

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 (85u0b0), free from drafts, 1 hour or until doubled in bulk.
2. Punch dough down; let rest 5 minutes, and turn out onto a lightly floured surface. Roll into a 12" x 16" rectangle.
3. Combine brown sugar and next 4 ingredients; stir until smooth. Spread rum mixture over dough, leaving a 1" margin. Roll up dough, jellyroll fashion, starting at long side; pinch seam to seal. Cut into 16 (1") slices.
4. Spread Buttered Rum Topping into bottom of a well-greased 10" tube pan. Stand 10 dough slices against outer edge of pan. Stand remaining 6 slices against center tube of pan. Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk.
5. Bake at 375u0b0 for 20 minutes or until lightly browned. Cool 2 minutes in pan; invert onto a serving platter. Drizzle any remaining glaze over cake.

warm milk, eggs, vanilla, brown sugar, butterscotch, butter, dark rum, ground cinnamon

Taken from www.myrecipes.com/recipe/buttered-rum-coffee-cake (may not work)