Waking up to the sweet scent of cinnamon rolls baking in the house is a nostalgic memory for many of us. But, it wasn’t until I came across a recipe for rum rolls that I remembered that my mom used to make the best rolls topped with sticky sweet rum glaze. These sweet rolls are a festive take on the classic we all know and love.
Like most sweet rolls these start with a yeast dough and need some time to rise as plain dough and another 1 hour to rise once they’ve been rolled up with the filling. My mother used to make them the night before and then place them in the fridge so they could be made much quicker for the morning.
The filling for these rolls is a traditional mix of cinnamon, butter, sugar, and vanilla. Spread this over the dough, then roll it lengthwise so that you’re left with a long, tubular shape.
Slice this into 12 rolls then pop them into muffin tins to rise again. Using the muffin slots means the rolls end up all the same size which is a nice feature of this recipe.
Once they’ve finished their second rise you’re ready to bake these aromatic rolls. After they’ve cooled a bit you can top them with the silky, flavorful glaze made with rum. You can use rum extract if you prefer as both of them will add that lovely note to the frosting.
These aren’t your everyday sweet rolls, but they’re great for special times when you want a really spectacular breakfast (or anytime) treat.
Makes 12 rolls
2h 30m prep time
21m cook time
For the dough:
- 4 cups all-purpose flour
- 1 tablespoon of dry instant yeast
- 1 teaspoon salt
- 1/4 cup brown sugar
- 1/4 cup butter melted
- 1 egg, whisked
- 1 cup warm milk, plus extra for brushing
For the filling:
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
For the glaze:
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 1 tablespoon milk
- 3/4 cup powdered sugar
- 1 1/2 teaspoons rum flavoring
- Combine dough ingredients and mix with electric mixer and dough hook for 10-15 minutes. Pour dough into greased mixing bowl and cover for 1 hour in warm place to rise.
- Punch down dough and roll into 10x15 rectangle. Brush with melted butter. Combine remaining filling ingredients in a medium bowl and then sprinkle all over dough, leaving a 1/2" uncovered border at the edges. Roll lenthgwise and then cut into 12 pieces.
- Place rolls into greased muffin pans and allow to rise for 1 hour.
- Preheat oven to 350˚F. Cover pans with foil and bake 15 minutes. Uncover and bake for 6 more minutes or until lightly golden on tops of rolls.
- Combine glaze ingredients while rolls bake. Allow rolls to cool for 10 minutes before removing to wire rack to cool completely. Pour glaze over rolls and allow to set for 1 hour.
Recipe adapted from Daily Dish Recipes.