Cinnamon Rum Raisin Sweet Rolls
Indulge in these delightful Cinnamon Rum Raisin Sweet Rolls, a beloved recipe passed down from Southern Living 1981. These soft and fluffy rolls are packed with the warm flavors of cinnamon and sweet rum, while luscious raisins add a chewy texture. Topped off with a creamy, sugary glaze, these buns are perfect for breakfast, dessert, or any time you crave something special. Easily freeze these delectable treats to enjoy later, making them both a convenient and delicious addition to your recipe repertoire. This recipe yields 2 dozen perfectly baked buns, ideal for gatherings or cozy family mornings.
24
Servings
146
Calories
16
Ingredients
Ingredients
dry yeast
2 (1/4 ounce) packages (dissolved in warm water)
warm water
1/2 cup
milk
1/2 cup (scalded)
butter
1/2 cup (softened)
sugar
1/2 cup
eggs
2 (beaten)
salt
1 teaspoon
rum flavoring
1 teaspoon
all-purpose flour
5 cups
butter
1/4 cup (melted)
brown sugar
1 cup (firmly packed)
raisins
1/4 cup
cinnamon
3/4 teaspoon
powdered sugar
1 1/2 cups (sifted)
milk
1 1/2 tablespoons
rum flavoring
3/4 teaspoon
Instructions
1
In a small bowl, dissolve the dry yeast in warm water and let it sit for 10-15 minutes until frothy.
2
In a large mixing bowl, combine the scalded milk, softened butter, sugar, eggs, salt, and 1 teaspoon of rum flavoring. Mix until well blended.
3
Add the frothy yeast mixture to the mixing bowl and stir to combine.
4
Gradually add 5 cups of flour, mixing until the dough pulls away from the sides of the bowl.
5
Turn the dough out onto a floured surface and knead for about 5 minutes, or until the dough becomes smooth and elastic.
6
Place the dough in a greased bowl, covering it with a towel. Let it rise in a warm place until doubled in size, about 1 1/2 hours.
7
Once risen, punch down the dough and divide it in half. Roll each half out into a 13x8 inch rectangle on a floured surface.
8
Brush the rectangles with melted butter. In a small bowl, mix together brown sugar, raisins, and cinnamon. Sprinkle this mixture evenly over each rectangle.
9
Starting from one of the long sides, roll the dough jelly-roll style and pinch to seal the edges.
10
Cut each roll into 1 1/2 inch slices and arrange them 1 inch apart in greased 13x9 inch and 8x8 inch baking pans.
11
Cover the rolls lightly with a towel and allow them to rise again in a warm place for about 30 minutes, or until doubled in size.
12
Preheat the oven to 400°F (200°C). Bake the rolls for 15-20 minutes or until golden brown. Remove from the pans and allow them to cool on wire racks.
13
While the rolls are still warm, prepare the glaze by combining sifted powdered sugar, milk, and 3/4 teaspoon of rum flavoring in a bowl. Mix until smooth.
14
Drizzle the glaze generously over the warm buns before serving.
Nutrition Information
6.3g
Fat
21.7g
Carbs
1.9g
Protein
0.4g
Fiber
8.3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Cinnamon Rum Raisin Sweet Rolls?
They are soft and fluffy yeast rolls packed with cinnamon and rum flavors, filled with raisins, and topped with a creamy glaze.
How many rolls does this recipe yield?
This recipe yields 24 rolls, or 2 dozen.
What is the origin of this recipe?
This is a beloved recipe passed down from Southern Living 1981.
How much yeast is required for the dough?
The recipe requires 2 (1/4 ounce) packages of dry yeast.
How long should the yeast sit in warm water?
The dry yeast should sit in warm water for 10-15 minutes until it becomes frothy.
What are the ingredients for the roll dough?
The dough consists of dry yeast, warm water, scalded milk, softened butter, sugar, beaten eggs, salt, rum flavoring, and all-purpose flour.
How long should I knead the dough?
Knead the dough for about 5 minutes or until it becomes smooth and elastic.
How long is the first rising period?
The dough should rise in a warm place for about 1 1/2 hours until it has doubled in size.
What size should I roll the dough into?
Divide the dough in half and roll each portion into a 13x8 inch rectangle.
What ingredients make up the sweet filling?
The filling is made of melted butter, firmly packed brown sugar, raisins, and cinnamon.
How thick should the sweet roll slices be?
Each roll should be cut into 1 1/2 inch slices.
What size pans are needed for baking?
You will need one 13x9 inch pan and one 8x8 inch pan, both greased.
How long is the second rise after cutting the rolls?
The rolls should rise a second time for about 30 minutes until doubled in size.
What is the oven temperature for baking?
Preheat and bake the rolls at 400°F (200°C).
How long do the rolls need to bake?
The rolls take 15-20 minutes to bake until golden brown.
What are the ingredients for the glaze?
The glaze is made from sifted powdered sugar, milk, and rum flavoring.
When is the best time to apply the glaze?
The glaze should be drizzled generously over the rolls while they are still warm.
Can these sweet rolls be frozen?
Yes, these rolls can be easily frozen to enjoy at a later time.
How many calories are in one cinnamon rum raisin roll?
Each roll contains approximately 146 calories.
What is the fat content per serving?
There are 6.3 grams of fat in each serving.
How many carbohydrates are in each roll?
Each roll contains 21.7 grams of carbohydrates.
How much protein is in a single roll?
There is 1.9 grams of protein per serving.
How much sugar is in each roll?
Each roll contains 8.3 grams of sugar.
What is the dietary fiber content?
The fiber content is 0.4 grams per roll.
What category of bread does this recipe belong to?
This recipe is categorized under Yeast Breads.
What kind of flour is used?
The recipe calls for 5 cups of all-purpose flour.
How much rum flavoring is used in the entire recipe?
A total of 1 3/4 teaspoons of rum flavoring is used (1 tsp in the dough and 3/4 tsp in the glaze).
Do I need to sift the powdered sugar for the glaze?
Yes, the recipe specifies using 1 1/2 cups of sifted powdered sugar for a smooth glaze.
Should the milk be prepared in a specific way for the dough?
Yes, the 1/2 cup of milk used in the dough should be scalded before mixing.
How far apart should the rolls be placed in the pan before the second rise?
Arrange the slices 1 inch apart in the greased baking pans.