Spiced Rolls with
Buttered Rum Glaze



2 1/4 cups dark brown sugar

1 1/2 teaspoons cinnamon

1/4 teaspoon clove

¼ teaspoon, plus a pinch nutmeg

6 tablespoons room temp butter

Golden raisins



1 teaspoon sugar

2 1/2 teaspoons yeast

½ cup warm water

6 cups all purpous flour

½ cup sugar

1 tablespoon salt


1 1/2  cups whole milk-room temp

2 eggs whisked

1 tablespoon vanilla

10 tablespoons melted butter, cooled

Buttered Rum Glaze

1/2 cup light brown sugar

2 1/2 tablespoons dark rum

2 tablespoons light corn syrup

6 tablespoons room temp salted butter

2 cup powdered sugar


Toasted cashews




Pulse brown sugar, cinnamon, clove and nutmeg in a food processor until well blended.  Set aside.



Place sugar and yeast in a bowl and stir.  Add 1/2 cup warm water and stir with finger (water temp 105-110 degrees). Hot water can kill the yeast.  Place bowl in a warm area until very foamy.

(You can use a stand mixer if a preference)

Place flour, sugar and salt in a large bowl and mix very well with a whisk.

Whisk the milk, eggs, vanilla and butter in a second large bowl, add the yeast and mix.  

Add 2 cups of the flour to the wet mixture and mix well with a wooden spoon.  Gradually mix in the remaining flour until there is no more flour left in the bottom of bowl. 

Scrape flour onto a lightly floured surface, dust the top with flour and knead for 5 minutes.  Shape dough into a disc and place in a lightly buttered bowl and cover with plastic wrap.  Place in a warm area and let rise for 1-2 hours until doubled in size.   I like to just, warm the oven and place inside.  

Once the dough has double in size, punch it down with your fingers, shape into a loaf and divide into 3 pieces.  Wrap two pieces separately in plastic wrap to prevent drying out and roll out 1 piece into a rectangular 10"x12" section.  Spread on 2 tablespoons of butter, sprinkle on 1/3 of the brown sugar spice and 2 tablespoons of golden raisins.  Tightly roll up from the 12" width side.  If roll stretches out too much press the dough back to a 12" thickness from the ends.  Cut the roll in halves, until you have 8 pieces.   Repeat.  


Place rolls onto lightly buttered glass baking dishes about 1/2 inch apart, as you slice them.  Suggestion: 2 rectangular baking dishes with 12 rolls on each or 3 round pie pans with 8 rolls on each.

Lightly place plastic wrap over the top and place back in warm area to rise for 1 more hour.  About double in size. Bake in center of oven at 350 degrees for 20-22 minutes or until lightly golden brown on top.

Make glaze while rolls are baking.

Buttered Rum Glaze

Heat brown sugar and rum in a sauce pan over medium heat, until sugar is dissolved.  Add the corn syrup and whisk.  Add the butter and whisk until melted.  Pour into a bowl and let cool.  Gradually mix in powdered sugar until smooth.  The glaze will thicken, the longer it sits.  Add 1 teaspoon of water at a time and whisk until glaze is loose enough to spoon on.  Should have a molasses consistency when spooning on.  

Sprinkle with toasted, lightly crushed cashews and spoon glaze over the top while rolls are hot out of the oven.


Cashews can be toasted in oven at 400 degrees until lightly browned.  

Makes 2 dozen