Imagine sinking your teeth into a warm, pillowy roll bursting with rum-infused raisins and swirls of rich cinnamon - a dessert that transforms an ordinary morning into an extraordinary culinary adventure. These Rum Raisin Cinnamon Twisted Rolls are not just a recipe; they're a sensory experience that marries the comfort of classic pastry with a bold, grown-up twist that will make your taste buds dance with delight!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1 cup milk
- 1/2 cup butter, melted
- 2 eggs
- 1 cup raisins soaked in rum
- 2 tablespoons cinnamon
- 1/4 teaspoon salt
Instructions
- In a small bowl, soak raisins in rum for at least 1 hour before starting, allowing them to plump and absorb the alcohol flavor.
- In a large mixing bowl, combine warm milk (110°F) with active dry yeast and a pinch of sugar. Let sit for 5-7 minutes until the mixture becomes foamy and activated.
- Add melted butter, remaining sugar, eggs, and salt to the yeast mixture. Whisk until well combined.
- Gradually add flour to the wet ingredients, mixing with a wooden spoon or stand mixer until a soft, slightly sticky dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic. Place in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
- Drain the rum-soaked raisins and pat dry with paper towels. Mix cinnamon with a tablespoon of sugar in a separate small bowl.
- Punch down the risen dough and roll out on a floured surface into a large rectangle, approximately 18x12 inches.
- Sprinkle the cinnamon-sugar mixture evenly over the dough, then distribute the rum-soaked raisins across the surface.
- Roll the dough tightly from the long side, creating a log. Cut the log into 12 equal pieces.
- Twist each roll slightly and place on a parchment-lined baking sheet, leaving space between each roll.
- Cover the rolls and let them rise again for 30 minutes in a warm location.
- Preheat the oven to 375°F (190°C).
- Bake the rolls for 22-25 minutes, or until golden brown and fragrant.
- Remove from oven and let cool on a wire rack for 10 minutes before serving.
- Optional: Drizzle with a simple glaze made from powdered sugar and a splash of rum for extra flavor.
Tips
- Rum Soaking: For maximum flavor, soak raisins overnight if possible. The longer they sit, the more intense the rum flavor becomes.
- Yeast Activation: Ensure your milk is precisely 110°F - too hot will kill the yeast, too cool won't activate it properly.
- Dough Rising: Place your dough in a warm, draft-free area like a turned-off oven with the light on to help it rise consistently.
- Rolling Technique: When rolling the dough, aim for an even thickness to ensure uniform baking.
- Twisting Trick: When cutting and twisting rolls, use a sharp knife and gentle pressure to maintain the roll's shape.
- Glaze Option: For an extra decadent touch, warm the rum glaze slightly before drizzling for a more fluid application.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 6g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 55mg
