Half-Baked by Liz  recipes, crafting, & other fun things

Butter-Rum Glazed Cinnamon Rolls

February 3, 2014 / by Liz

Main - Cinnamon Rolls

 

Butter-Rum Glazed Cinnamon Rolls

Yield: 12 cinnamon buns

Ingredients

    For the buns…
  • 1/4 cup warm water
  • 1 tablespoon + 1 ½ teaspoons active yeast (2 ¼ ounce packets)
  • 1 ½ cups warm milk
  • 1 stick (1/2 cup) unsalted butter, melted
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 2 eggs, room temperature
  • 6 to 6 ½ cups all purpose flour
    For the filling…
  • 1 stick unsalted butter, room temperature
  • 1 cup brown sugar
  • 2/3 cup walnuts
  • 1/2 cup semi-sweet chocolate chips
  • 1 tablespoon cinnamon
  • pinch of salt
    For the glaze…
  • 1 cup brown sugar
  • 1 stick (1/2 cup) unsalted butter
  • 1 table spoon water
  • 2 tablespoons icing sugar
  • 1 tablespoon dark rum

Instructions

  • For the buns…
  • Combine the water and yeast in a small measuring cup, and let stand for ~5 minutes until foamy. In a large bowl, whisk together the milk, melted butter, sugar, and salt. While whisking, add the eggs. Mix in the yeast.
  • With a wooden spoon, begin stirring in the flour 1 cup at a time. Once about 5 cups have been added, switch to kneading. Once the dough is formed, and all flour has been added, turn the dough out onto a floured surface, and knead for 10 minutes. Place the dough into a large buttered bowl, butter the top of the dough, and cover with plastic wrap. Let the dough rise until doubled in size (about 1 to 1 ½ hours).
  • Meanwhile, for the filling…
  • Preheat oven to 375F. In a small bowl, beat the butter until light and fluffy. Set aside.
  • Add the brown sugar, walnuts, chocolate chips, cinnamon, and salt to food processor, and pulse until well combined. Set aside.
  • Once the dough is ready, cut it into two pieces, and roll each piece into a 10″ by 16″ rectangle. Spread the whipped butter on top, and sprinkle with the filling mixture. The roll each piece into a log, and but each into 12 pieces.
  • Butter two 9″x13″ cake pans, and place 12 rolls in each. Cover with plastic, and let rise until doubled in size (about 1 to 1 ½ hours).
  • When ready, bake until golden – about 20 to 25 minutes. Cool for 15 minutes.
  • For the glaze…
  • While the buns are cooling, combine the brown sugar, butter, and water in a small sauce pan. Cook over medium heat until simmering. Cook for 1 minute more, then remove from heat. Stir in the icing sugar and rum. Spread over the cinnamon buns. Let them sit for 10 minutes more, and DIG IN :)
  • *See related blog post here.

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