Rum Buns Recipe #122591
From Southern Living 1981 comes this recipe for sweet rum-flavored buns laced with raisins and cinnamon and topped with a sugary glaze. This yields 2 dozen buns and they freeze beautifully, but the recipe is easily halved.
by Dreamgoddess
3 hours | 2½ hours prep
SERVES 24 , 2 dozen
- 2 (1/4 ounce) packages dry yeast
- 1/2 cup warm water
- 1/2 cup milk, scalded
- 1/2 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon rum flavoring
- 5 cups all-purpose flour
- 1/4 cup butter, melted
- 1 cup firmly packed brown sugar
- 1/4 cup raisins
- 3/4 teaspoon cinnamon
Glaze
- 1 1/2 cups powdered sugar, sifted
- 1 1/2 tablespoons milk
- 3/4 teaspoon rum flavoring
- For the Buns: dissolve the yeast in warm water and set aside for 10-15 minutes to proof.
- In a large bowl, combine the scalded milk, softened butter, sugar, eggs, salt and rum flavoring.
- Beat until well blended and add the yeast mixture.
- Add the flour; beat until well mixed and the dough leaves the sides of the bowl.
- Turn out on a floured surface and knead about 5 minutes, or until the dough is smooth and elastic.
- Grease a large bowl and place the dough in it; turn to grease the top.
- Cover and let rise in a warm place until doubled (about 1 1/2 hours).
- Punch the dough down and divide in half.
- Roll each dough half out on a floured surface to a 13x8" rectangle.
- Brush with melted butter.
- Combine the brown sugar, raisins and cinnamon and sprinkle over the dough rectangles.
- Roll each rectangle from one of the long sides jellyroll style and seal the edges.
- Slice in 1 1/2" slices and place 1" apart in a greased 13x9" pan and a greased 8" square pan.
- Cover and let rise again for about 30 minutes, or until doubled again.
- Bake at 400 degrees for 15-20 minutes or until golden; remove from pans and cool on racks.
- While still warm, drizzle the glaze over the buns.
- For the Glaze: Combine the powdered sugar, milk and rum flavoring; blend well.
- Drizzle over buns.
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5 stars