Spiced Rolls with
Butter-Rum Glaze
butter rum cinnamon rolls.jpg

Ingredients

Note: You will need a food thermometer to test temperature of rolls for doneness, and 2 - 11"x8" rimmed baking sheets or approximate size. 

Makes 2 dozen. 

Filling

1 1/2 cups packed, brown sugar

1 1/4 teaspoons ground cinnamon

1/3 teaspoon ground clove

Roulade Dough

½ cup warm water (water temp 105-110 degrees)

2 1/4 teaspoons fast acting yeast

1 teaspoon sugar

5 3/4 cups all purpose flour

½ cup sugar

1 tablespoon salt

1 1/2  cups whole milk-room temp

4 ounces (1 stick) melted, unsalted butter, completely cooled

2 tablespoons vanilla extract 

1 large egg, plus 1 yolk-room temp

Parchment paper

Buttered Rum Glaze

4 ounces salted butter (1 stick) soft

1/4 cup whole milk

2 tablespoons dark rum

1 teaspoon vanilla extract

3 1/2 cups powdered sugar, sifted

 

Directions

Note: Using dental floss to cut the rolls will ensure cleaner slices than using a knife. Also, when spooning on glaze, the rolls and glaze need to be cooled, or cinnamon sugar will sink into bottom of pan. 

 

Filling

Whisk all ingredients together very well and set aside. (except raisins)

Roulade Dough

Add the warm water, yeast and sugar to a stand mixer bowl with the hook attachment and let sit until foamy. Whisk the flour, sugar and salt together in a bowl and set aside. Add the milk, vanilla and 2 cups of the flour to the proofed yeast and whisk together until smooth. Whisk in the butter and then the eggs, one at a time. Mix in the rest of the flour and then place the bowl on the mixer with dough hook and knead on low for 5 minutes. After kneading, scrape out onto a lightly floured work surface and shape into a ball. Place in a large, buttered bowl for proofing, cover tightly with plastic wrap and let double in size in a warm area. (about 1 1/2 hours). 

After dough has proofed, press  it down with your fingers, shape into a loaf and divide into 2 equal pieces. Roll out 1 piece into a 14"x10" rectangle, sprinkle on 1/2 of the spiced brown sugar, leaving a 1/4 inch border at the bottom end, then roll up tightly from the 14" length section. If the roll stretches out too much press the dough back to a 14" length. Trim off the ends, cut the roll in half, then cut the halves in half, then cut each into thirds, totaling 12 cinnamon rolls.

Arrange 1 dozen of the cinnamon rolls into each pan lined with parchment paper. Cover loosely with plastic wrap and let rise until full in size. About 45 minutes. Bake in the center of oven at 350F until rolls are lightly golden on top and the center of dough reaches 190F. If tops start over-browning, tent with aluminum. Remove from oven and let cool. After cooling, spoon on glaze. 

Buttered Rum Glaze

Melt the butter in a sauce pan over med-low temperature. Whisk in the milk, rum, vanilla and remove from heat. Whisk in the powdered sugar. Pour into a bowl, let cool and then cover with plastic wrap until ready to use. If glaze gets too thick before using, warm up a little and whisk. Spoon over cooled rolls. Store in airtight containers.