In a mixing bowl fitted with a dough hook, combine all of the dough ingredients.
Mix for 20 minutes until dough is smooth.
Spray the inside of a bowl with cooking spray, place the dough inside, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
Punch down the dough. Roll out into a large rectangle.
Brush the melted butter over the surface of the dough. Sprinkle with the brown sugar and the cinnamon.
Roll the rectangle of dough up and cut into 12 equal sized pinwheels.
Place each of the 12 pinwheels into a greased muffin pan.
Cover the pan and let the rolls rise until they have doubled in size, about 1 hour.
Preheat your oven to 350 F.
Cover the pan with tinfoil and bake for 15 minutes.
Remove the foil and continue baking for about 5-7 minutes or until they are golden on top.
While they are baking, prepare the Rum Roll Glaze.
Combine the butter, brown sugar and milk/cream in a small saucepan. Bring to a boil over medium high heat. Remove from heat and add the powdered sugar and rum flavoring. Stir until smooth.
Brush the Rum Glaze over the Hot Rolls fresh from the oven, reserving some.
Once the rolls have had time to cool a bit (about 10 minutes), drizzle on the rest of the rum glaze.
Enjoy hot or at room temp.