ALL RECIPES » Sweet Rum Rolls
Sweet Rum Rolls
- Dough:
- 1 tsp Blue Chair Bay® Vanilla Rum
- 3 tbsp zest of an entire lemon
- 3 eggs, large
- 1 package active-dry yeast
- 4 1/2 cups all-purpose flour
- 1 1/2 cup granulated sugar
- 1 1/4 tsp kosher salt
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup butter, unsalted
- 4 oz. cream cheese
- 1 1/4 cup whole milk
- Filling Ingredients:
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 1-2 tsp. ground cinnamon
- Rum Glaze:
- 1 1/2 tsp. Blue Chair Bay® Vanilla Rum
- 2 tbsp. butter
- 2 tbsp. brown sugar
- 1 1/2 tsp. milk or cream
- 3/4 cup powdered sugar
- Combine all dough ingredients and mix for 20 minutes until the dough is smooth.
- Spray the inside of a bowl with cooking spray, place the dough inside, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
- Punch down the dough and roll out into a large rectangle. Brush the melted butter over the surface of the dough. Sprinkle with brown sugar and cinnamon.
- Roll the rectangle of dough up and cut into 12 equal-sized pinwheels. Place each of the pinwheels into a greased pan.
- Cover the pan and let the rolls rise until they have doubled in size.
- Preheat your oven to 350 F. Cover the pan with tinfoil and bake for 15 minutes.
- Remove the foil and continue baking for about 5-7 minutes, until they are golden on top.
- While they are baking, prepare the Rum Glaze. Combine the butter, brown sugar, and milk in a small saucepan. Bring to a boil over medium-high heat.
- Remove from heat and add the powdered sugar and rum. Stir until smooth. Brush the Rum Glaze over the Hot Rolls fresh from the oven, reserving some.
- Cool for 10 minutes and then drizzle on the rest of the rum glaze and enjoy!
