Place the raisins in a bowl. Cover with the dark rum.

Wrap in plastic cling film and let sit for at least 1 hour or overnight.

Preheat the oven to 400 degrees F. Line a baking sheet or pan with parchment paper.

Beat the ground cinnamon into the ricotta cheese.

Roll out the puff pastry sheets on a lightly floured work surface into a rectangle shape.

Spread the cinnamon ricotta over the entire surface of the puff pastry sheets.

Drain the raisins, reserving the liquid. Evenly distribute the raisins on top of the cinnamon cream.

Roll the puff pastry sheets up from the shorter side.

Lay the rolls onto the baking paper, making sure to keep their round shape.

Place in the oven and bake for 25 minutes.

Remove from oven and let cool completely.

Whisk together the reserved rum liquid with the powdered sugar, adding the liquid one tablespoon at a time until it reaches a pourable consistency.

Drizzle the icing over the pastry. Let the icing harden before serving.