cinnamon rolls recipe
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Rum & Raisin Cinnamon Rolls

Rum soaked raisins and a sugar glaze make these cinnamon rolls irresistible!
Prep Time20 mins
Cook Time20 mins
Total Time2 hrs 40 mins
Servings: 12 rolls
Author: Elizabeth

Ingredients

Instructions

  • The lazy way: Place the yeast, bread flour, butter, granulated sugar, salt, milk and egg in your bread machine, select the regular dough cycle and allow it to run through.
  • The elbow grease way: Place flour, sugar, salt and yeast in a large bowl. Make a well in the centre. Melt the butter and add with the milk and egg and stir with a wooden spoon until combined. Turn out onto a floured board and knead for ten minutes. Place dough in a lightly greased bowl, cover with a cloth and leave in a warm place to double in size, about an hour and a half.
  • Meanwhile, soak the raisins in the rum, stirring occasionally to make sure they all get their little dose of alcohol. Combine the brown sugar and cinnamon in a bowl and set aside.
  • When the dough has risen, punch it down and roll out on a floured surface to a half inch thick rectangle approximately 15 inches by 12 inches.
  • Brush with the melted butter, sprinkle evenly with the cinnamon sugar and top with the rum soaked raisins.
  • Roll up tightly starting at the short side and slice into 12 even sized pieces.
  • Place rolls, cut side up, on a greased baking tray (or use a silicone baking mat), cover, and leave to rise for 30-40 minutes.
  • Meanwhile, preheat your oven to 180 C/ 350 F.
  • I tend to poke any raisins peeking out back into the layers with a cocktail or kebab stick to stop them burning. Bake the cinnamon rolls for 20-25 minutes until golden brown. Transfer to a wire rack to cool.
  • To make the icing, sift the icing sugar and stir in enough water to make a not-too-runny consistency, but runny enough to drizzle over the rolls.
  • Store in an airtight container - will keep fresh for a few days. Reheat in the microwave for 30 seconds to refresh. Leftovers freeze well.

Notes

Variation: replace the raisins with dried apple, the rum with brandy, and the water in the icing with maple syrup to make Apple Brandy Cinnamon Rolls with a Maple Glaze