Rum & Raisin Cinnamon Roll Sticky Buns

Rum & Raisin Cinnamon Roll Sticky Buns

Now wouldn't the sight of these at a weekend brunch make your heart skip a beat. This has to be the most delicious sticky bun that I have ever eaten and Spouse says ditto for her. Rum and raisin is her favorite ice cream flavor, so I had her in mind when I decided to create a whole new version of this brunch standout. I started with a rum and butter caramel sauce that sits at the bottom of the baking pan. The cinnamon raisin rolls are made from a soft, sweet dough and are placed on top of the caramel to rise and then bake. Once fully baked they are inverted onto a serving platter to let the caramel soak back through the rolls for some of the most outstanding sticky buns you will ever eat...just amazingly delicious!

• 1 ¼ cups warm milk
• 3 cups all purpose flour
• 1 pkg (5 g) instant dry yeast
• 3 tbsp melted butter
• 2 tsp vanilla extract
• ¼ tsp salt
• ¼ cup sugar
• 2 eggs, slightly beaten

Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook. Add the melted butter, warm milk, eggs and vanilla extract. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top.

Cover dough and leave to rest and rise for 30 minutes to one hour. While the dough is rising make the rum and butter caramel by bringing to the boil over medium heat:

• 1 cup brown sugar
• 1/2 cup melted butter

Whisk the butter and brown sugar together to make sure they are well incorporated. When the mixture begins to foam nicely, remove from the heat and quickly whisk in:

• 3 ounces dark rum

Be very careful when whisking in the rum, the sugar mixture will be very hot and the rum will likely begin to immediately steam up and boil but this all calms down quite quickly. Pour the caramel into the bottom of a well greased 9x13 inch baking pan

Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.

Roll the rested dough our into a large rectangle about 12x18 inches.

Combine:

• 1 cup brown sugar
• ½ cup very soft butter
• 2 tsp cinnamon

Spread this mixture on the rolled out dough. Sprinkle on:

• 1 to 1 1/2 cups golden raisins

Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.

Cut the roll into 12 equal pieces and place in the bottom of a greased 9x13 baking pan on top of the caramel sauce.

Cover the baking pan with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 1/2 to 2 hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)

Bake at 350 degrees F for 35-40 minutes or until the rolls spring back when touched in the middle of the pan. Let rest in the pan for a few minutes before inverting the rolls onto a large serving platter or bread board.