In a large bowl combine the pecans, seedless raisins, golden raisins, light brown sugar, and evenly mix. Add the melted butter, vanilla extract, and sour cream and mix well.
Next add the cut pieces of the cinnamon rolls into the mixture making sure all the cinnamon roll dough is coated with the mixture.
Generously coat the Bundt pan with cooking spray, then pour mixture into the Bundt pan making sure mixture is distributed evenly.
Put in oven and bake for 35 – 40 minutes completely cool the pull apart rolls and remove from Bundt pan and drizzle with rum glaze.
For Rum Glaze
2 cups powdered sugar
2-3 tablespoons of white rum
In a large bowl, whisk together the powdered sugar and rum adding enough liquid to thin the glaze to your desired consistency for drizzling or pouring
