This Rum Spice Icing recipe is a great companion for drizzling on spiced versions of cinnamon rolls, danishes, or pop tarts. The vegan icing features powdered sugar for it's base, dark rum, cinnamon, cardamom and cloves to move the spice factor forward. Feel free to cut back on the rum or eliminate it completely if you're concerned about alcohol consumption.

4 cups powdered sugar
½ cup unrefined coconut oil
¼ cup dark rum
2 teaspoons vanilla extract
1 teaspoon cinnamon
½ teaspoon cardamom
¼ teaspoon cloves
1/8 teaspoon salt

Place all ingredients in a food processor, process until smooth and use immediately. It will solidify after an hour or so. Heat it in the microwave for about 30 seconds to liquify again before drizzling or piping it over your finished baked goods. It will keep in the refrigerator in a covered container for up to two weeks.
Makes about 1 ¾ cups Rum Spice Icing.