Homemade Rum Buns
Photo by Katia
Recipe Basics
| Detail | Information |
|--------|-------------|
| Total Time | 2 hours 50 minutes |
| Yield | 2 dozen buns |
| Servings | 24 |
Ingredients
For the Bun Dough
2 (1/4 ounce) packages active dry yeast
1/2 cup warm water
1/2 cup scalded milk
1/2 cup butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon salt
1 teaspoon rum flavoring (or rum extract)
5 cups all-purpose flour
For the Swirl Filling
1/4 cup butter, melted
1 cup firmly packed brown sugar
1/4 cup raisins
3/4 teaspoon ground cinnamon
For the Rum Glaze
1 1/2 cups powdered sugar, sifted
1 1/2 tablespoons milk
3/4 teaspoon rum flavoring
Step-by-Step Instructions
First, proof your yeast: Dissolve the yeast in warm water and set it aside for 10–15 minutes to activate.
In a large mixing bowl, combine scalded milk, softened butter, sugar, eggs, salt, and rum flavoring. Beat until fully blended, then mix in the activated yeast mixture.
Add the flour and beat until the dough comes together smoothly and pulls cleanly away from the sides of the bowl.
Turn the dough onto a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic.
Grease a large clean bowl, place the dough inside, and turn it to coat the top of the dough with grease. Cover the bowl and let the dough rise in a warm, draft-free spot until it doubles in size (roughly 1 1/2 hours).
Punch the risen dough down to release air, then divide it into two equal portions.
Roll each portion out on a floured surface into a 13x8-inch rectangle. Brush the entire surface of each rectangle with melted butter.
Mix the brown sugar, raisins, and cinnamon together in a small bowl, then sprinkle the mixture evenly over both buttered dough rectangles.
Roll each rectangle tightly into a log from one long side (jellyroll style), then pinch the seam closed to seal.
Slice each log into 1 1/2-inch thick slices. Arrange the slices 1 inch apart in one greased 13x9-inch pan and one greased 8-inch square pan.
Cover the pans again and let the buns rise for another 30 minutes, until they double in size once more.
Bake at 400°F (200°C) for 15–20 minutes, until the tops turn golden brown. Transfer the buns from the pans to a wire rack to cool slightly.
Make the glaze: Stir the sifted powdered sugar, milk, and rum flavoring together until completely smooth.
Drizzle the glaze over the warm buns before serving.
Community Reviews
⭐⭐⭐⭐⭐ Excellent Buns!!!
I went into this thinking it would be really hard to make, but I’m so glad I gave it a shot! At first my dough didn’t rise at all, and I thought I’d ruined the whole batch, but the final result was incredible. They ended up rising perfectly in the oven, and my whole house smelled amazing while they baked! I halved the recipe and got 10 large buns plus 2 smaller ones. I also realized I had no raisins after mixing the dough, so I skipped them. Next time I’ll add raisins and walnuts. This was my first time making buns, but it won’t be my last. Thank you so much, Dreamgoddess! I made this for ZWT3.
⭐⭐⭐⭐⭐ Such Yummy, Cozy Treats
Oh my goodness! I just devoured one of these delectable little buns and they are so delicious! I swapped about 1/5 of the all-purpose flour for wholemeal bread flour, added a little extra milk, and skipped rum flavoring because I didn’t have any — I was too nervous to add actual rum. Instead I upped the cinnamon and added vanilla to the glaze. My buns aren’t nearly as pretty as the photo here, but they’re still perfect ugly little treasures. Thank you for this recipe, Dreamgoddess — I’ll absolutely make it again.
⭐⭐⭐⭐⭐ Great Flavor, Easy to Adapt
How did I forget to review these? I made them a few weeks ago for a photo swap, and they turned out beautifully. They’re best warm, but they were still really good the next day. You can easily swap the rum flavoring for another extract if you prefer something else, but I loved the subtle hint of rum it added. Thank you for such a fun recipe, Dreamgoddess — sorry for the late review!
Recipe submitted by Dreamgoddess, United States
