Best Rum Raisin Cinnamon Rolls Recipes

RUM BUNS

Steps:

• For the Buns: dissolve the yeast in warm water and set aside for 10-15 minutes to proof.
• In a large bowl, combine the scalded milk, softened butter, sugar, eggs, salt and rum flavoring.
• Beat until well blended and add the yeast mixture.
• Add the flour; beat until well mixed and the dough leaves the sides of the bowl.
• Turn out on a floured surface and knead about 5 minutes, or until the dough is smooth and elastic.
• Grease a large bowl and place the dough in it; turn to grease the top.
• Cover and let rise in a warm place until doubled (about 1 1/2 hours).
• Punch the dough down and divide in half.
• Roll each dough half out on a floured surface to a 13x8" rectangle.
• Brush with melted butter.
• Combine the brown sugar, raisins and cinnamon and sprinkle over the dough rectangles.
• Roll each rectangle from one of the long sides jellyroll style and seal the edges.
• Slice in 1 1/2" slices and place 1" apart in a greased 13x9" pan and a greased 8" square pan.
• Cover and let rise again for about 30 minutes, or until doubled again.
• Bake at 400 degrees for 15-20 minutes or until golden; remove from pans and cool on racks.
• While still warm, drizzle the glaze over the buns.
• For the Glaze: Combine the powdered sugar, milk and rum flavoring; blend well.
• Drizzle over buns.

WHOLE WHEAT CINNAMON RUM ROLLS

Steps:

• In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, eggs, lemon juice, salt, soy flour, and 2 cups whole wheat flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl.
• Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour.
• Turn dough onto a lightly oiled work surface and divide in half. Roll each half with a rolling pin into a 12 by 18-inch rectangle. Brush dough with melted butter, leaving a 1/2-inch border along one long side of the rectangle free of butter.
• Combine brown sugar, cinnamon, raisins, and nuts. Sprinkle evenly over each portion of dough. Roll up into 2 (18-inch) cylinders and pinch the loose edge to the cylinder. Cut into 30 rolls (15 from each cylinder) and place cut-side up into 2 parchment-lined 9 by 13-inch pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes.
• About 10 minutes before baking, preheat oven to 375 degrees (350 if using glass pans). Bake for 20 minutes or until the internal temperature of the rolls reaches 190 degrees. Leave the rolls in the pan to cool since they benefit from the steam -- it makes them softer. Allow the rolls to cool for 15 minutes.
• Combine powdered sugar, rum extract, and milk. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of the rolls.