Introducing a delightful treat that’s perfect for any occasion, especially if you’re a fan of the rich flavors of rum and raisins – the Rum-Raisin Sticky Buns! 🍹🍇 These buns strike the perfect balance between sweet and boozy, making them an irresistible indulgence for breakfast, brunch, or any time you’re craving something comforting and delicious. And the best part? They’re incredibly easy to make, thanks to the clever use of frozen bread dough that still tastes wonderfully homemade. Let’s dive into the recipe and whip up a batch of these heavenly buns in no time!
Rum-Raisin Sticky Buns
Cook Time: 30 minutes
Prep Time: 2 minutes
Total Time: 32 minutes
Yield: 16 buns
Ingredients:
- 1/4 cup dark rum
- 2 cups raisins
- 1/2 cup (1 stick) butter, divided
- 1 1/2 cups pecan halves, divided
- 1 cup brown sugar, divided
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon dark corn syrup
- 1 package (16 ounces) frozen bread dough, thawed
Instructions:
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Soak the Raisins: In a bowl, pour 1/4 cup of dark rum over the raisins. Allow them to soak until slightly plumped, which should take at least 1 hour.
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Prepare the Pan: Butter a 9-inch square springform or regular baking pan, ensuring that it’s well-coated to prevent sticking.
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Make the Filling: In a food processor, combine 1 cup of pecans, 1/4 cup of butter, 1/4 cup of brown sugar, cinnamon, salt, and the soaked raisins. Pulse until the mixture is finely chopped and well combined.
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Roll out the Dough: On a floured surface, use a floured rolling pin to roll the thawed bread dough into a 16×8-inch rectangle. If the dough springs back, let it rest for 5 minutes before trying again.
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Fill and Roll: Spread the rum-raisin filling evenly over the dough, leaving a 1/2-inch margin bare along one long edge. Starting at the opposite edge, roll the dough around the filling into a cylinder. Brush the bare edge with the beaten egg mixture, then pinch it against the cylinder to seal. Trim off any ragged ends, then cut the cylinder into 16 equal rounds.
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Arrange in the Pan: Place the cut rolls evenly, cut side down, in the prepared pan. Cover the pan with plastic wrap and let the rolls stand until doubled in size, which should take about 40 minutes.
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Bake: Once the rolls have risen, preheat your oven to 350°F (175°C). Uncover the rolls and lightly brush them with the remaining egg mixture. Bake in the preheated oven until they’re golden brown, which usually takes about 25 to 30 minutes.
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Prepare the Glaze: While the rolls are baking, prepare the glaze. In a saucepan over medium-high heat, combine the remaining 3/4 cup of brown sugar, 1/4 cup of butter, and 1/2 cup of pecans with the dark corn syrup. Stir until the mixture is thick and bubbling, which should take about 3 to 5 minutes. Then, stir in the remaining 2 tablespoons of rum.
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Glaze the Buns: Once the buns are baked and golden, remove them from the oven. If you used a springform pan, remove the rim. If you used a regular pan, invert the rolls onto a wire rack, then invert them again onto a rimmed plate. Pour the warm glaze over the buns, ensuring it’s evenly distributed. If excess glaze pools at the base, spoon it over the tops of the buns for extra sweetness and flavor.
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Serve and Enjoy: These Rum-Raisin Sticky Buns are best enjoyed warm, straight from the oven. Serve them for breakfast, brunch, or as a sweet treat any time of day. Your friends and family will be delighted by the rich, decadent flavors of rum, raisins, and pecans in every bite!
These Rum-Raisin Sticky Buns are sure to become a favorite in your household, thanks to their irresistible combination of flavors and the simplicity of the recipe. Whether you’re celebrating a special occasion or simply craving a cozy and comforting treat, these sticky buns are guaranteed to satisfy your sweet tooth and leave you wanting more. Give them a try and experience the joy of homemade baking at its finest! 🥖🍯
