Thaw the bread dough per the package instructions.

Place the thawed dough in a large bowl that has been lightly sprayed with cooking spray.  Let stand until it becomes room temperature and is very pliable – about 1 hour.

Meanwhile, place the raisins and rum into a small bowl.  Allow the raisins to soak for 30-40 minutes.

Line a baking sheet with parchment paper or a silicone mat.  Set aside.

Add the raisins and rum to the dough bowl.  Sprinkle the nutmeg, cinnamon, and orange zest over the dough.

Lightly knead the raisins, spices, and zest into the dough.

Divide the dough into 12 equal pieces.

Shape each piece into a round roll and place on the prepared baking sheet about 2-inches apart.

Cover the rolls with a tea towel and allow them to rise until they are doubled in size – about 20 minutes.

Preheat the oven to 350 degrees.

In a small bowl, beat the egg with one tablespoon of water.  Use a pastry brush to lightly brush the egg mixture over the rolls.

Bake in the preheated oven until golden brown – about 20 minutes.

Transfer the rolls to a wire rack to cool completely.

Meanwhile, in a small bowl combine the orange juice, extract, and powdered sugar together until smooth, but thick.

Spoon the mixture into a small zip-top bag.  Snip off a very small corner.

Pipe an ‘X’ with the icing on the top of each roll.

Serve at room temperature.