• Yield: 12 servings

  • Time: 10 minutes prep, 15 minutes cooking, 25 minutes total


  • 1 cup white raisins

  • 1/4 cup light rum

  • 1 1/2 cups brown sugar

  • 2 sticks unsalted butter

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon allspice

  • 1/4 teaspoon cloves

  • 1/4 teaspoon ginger

  • 3 packages refrigerated unbaked crescent rolls

  • 1 cup chopped pecans

  • 1 cup whole pecans

  • Non-stick baking spray with flour for greasing pan


Preheat oven to 325°. Spray two muffin pans with non-stick baking spray. Combine raisins and rum in a small bowl and warm in microwave on high for 45 seconds. Set aside. In a saucepan, melt butter and then stir in spices and brown sugar. Cook, stirring frequently, until it becomes a bubbling syrup. Put a teaspoon of syrup and a few whole pecans in each muffin cup.

Unroll one package of crescent rolls on a piece of parchment paper. Pinch seams together to form one flat piece. Drizzle a quarter of the syrup over the dough. Sprinkle a third of the raisins and a third of the chopped pecans on it. Roll it jelly roll style. Cut into 1-inch thick pieces. Place one slice of dough, cut side up, in each muffin tin. Repeat with each package of crescent rolls. Bake 13-15 minutes or until golden brown.

Remove from oven and immediately flip the buns onto a cookie sheet covered with parchment paper. Replace any nuts that may have stuck to the pan and serve warm.