If there were ever a cinnamon roll designed for people who love warm, bold, grown-up dessert flavor, this is it. These Rum Cake Cinnamon Rolls combine everything we adore about classic cinnamon rolls — soft dough, gooey centers, a thick cinnamon-sugar swirl — with the deep, cozy notes of dark rum and the nostalgic sweetness of a holiday rum cake.

Imagine the smell: brown sugar melting into butter, cinnamon blooming in the heat, dark rum warming the air, and a caramel swirl thick enough to make you peek into the oven just to check on the magic. These rolls are plush, golden, and generously glazed with a boozy rum icing that tastes like the holidays in every drizzle.

Whether you’re baking for brunch, gifting homemade treats, or just treating yourself to a slow, indulgent morning, these rum cake cinnamon rolls feel like a celebration all on their own. If you’ve been looking for the best rum cinnamon roll recipe, the one that hits all the markers — soft dough, gooey center, rich caramel swirl, bakery-style rise — this one is it.

Let’s get into it.

What Makes These Rum Cake Cinnamon Rolls So Special?

✦ They taste like rum cake in cinnamon roll form.
Buttery, warm, cozy rum flavor layered through the dough, filling, and glaze.

✦ The dough is incredibly soft.
Using a combination of warm milk, dark rum, and softened butter gives you that perfect bakery-style pillowy texture.

✦ A rum caramel layer takes them over the top.
Instead of brushing the dough only with butter and cinnamon sugar, we add a warm rum caramel that melts into every swirl.

✦ They bake with a warm cream pour for maximum fluff.
This simple step gives the rolls an extra plush, café-style texture.

✦ The glaze is rich, silky, and lightly boozy.
Just enough rum to add warmth and depth without overpowering the sweetness.

✦ Perfect for holiday brunches and cozy mornings.
They taste festive without being seasonal — meaning you can enjoy them all year long.

These might just become your new signature roll.

Nikki’s Rum Cake Cinnamon Rolls Recipe

Yield: 12 rolls
Prep Time: 25 minutes
Proof Time: 50 minutes
Bake Time: 20–22 minutes

Ingredients

Rum Dough

• ¾ cup warm milk
• ¼ cup dark rum
• 2 ½ teaspoons instant dry yeast
• 2 large eggs
• ½ cup salted butter, softened
• ½ cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon rum extract
• 4 cups all-purpose flour

Rum Caramel Filling

Rum Caramel:

• ¼ cup butter
• ½ cup brown sugar
• 2 tablespoons dark rum

   

Sugar Mix:

• ½ cup salted butter, softened
• 1 cup packed brown sugar
• 2 tablespoons cinnamon
• 1 teaspoon vanilla

Cream Pour

• ¼ cup warm heavy cream

Rum Glaze

• 1 cup powdered sugar
• 2 tablespoons dark rum
• 1 tablespoon melted butter
• ½ teaspoon vanilla
• Optional: pinch of nutmeg

Toppings

• Toasted pecans
• Extra rum caramel

Instructions

1. Make the Rum Dough

Warm the milk and rum together until just warm to the touch.
Whisk in the yeast and let it bloom for 5 minutes.

Add the butter, eggs, sugar, salt, and rum extract.
Mix in the flour and knead 5–7 minutes, until the dough becomes soft, smooth, and slightly tacky.

Cover and let rise for 30 minutes.

2. Make the Rum Caramel

In a saucepan, melt the butter and brown sugar together.
Add rum and let the mixture simmer for 2–3 minutes until lightly thickened and glossy.

Set aside to cool slightly.

3. Make the Filling

Mix softened butter, brown sugar, cinnamon, and vanilla into a thick paste.

4. Shape the Rolls

Roll the dough into a rectangle.
Brush the entire surface with the warm rum caramel.
Spread the brown sugar-cinnamon mixture over that layer.

Roll tightly and slice into 12 even pieces.

5. Second Rise

Place rolls into a greased baking dish.
Let rise for 20 minutes.

6. Cream Pour & Bake

Pour the warm heavy cream over the risen rolls — this keeps them soft and plush.

Bake at 375°F for 20–22 minutes, until lightly golden.

7. Make the Rum Glaze

Whisk powdered sugar, rum, melted butter, vanilla, and optional nutmeg until smooth and pourable.

Drizzle over warm rolls.

Top with toasted pecans and an extra swirl of rum caramel if you’re feeling fancy.

Tips for Perfect Rum Cake Cinnamon Rolls

Use dark rum for the best flavor.

Light rum won’t give the same warm, caramel-like depth.

Don’t overheat the milk-rum mixture.

Too hot and it will kill your yeast. Aim for warm bath water temperature.

Keep your dough tacky but not sticky.

This is the key to soft cinnamon rolls that aren’t dense.

Roll tightly for the best spirals.

A firm roll keeps the caramel swirl dramatic and prevents gaps.

Pour the cream while the rolls are still rising.

It soaks into the dough and creates that classic gooey cinnamon roll center.

How to Serve

These rolls shine at:

✓ Weekend brunch
✓ Holiday breakfasts
✓ Office treats
✓ Potlucks
✓ Dessert for a cozy night in
✓ Anytime you want a bakery-level moment at home

Serve warm for the best texture and flavor.

Storing & Reheating

Room Temp: Up to 2 days
Refrigerator: Up to 5 days
Freezer: Up to 2 months (freeze before glazing)

To reheat: microwave 15–20 seconds until soft.

Frequently Asked Questions

Can I make these non-alcoholic?

Yes. Replace rum with additional milk in the dough and caramel.
Add rum extract to taste in the dough and glaze to keep the flavor.

Can I make them ahead?

Yes — prepare up to the second rise, cover, refrigerate overnight, and bake in the morning.

Can I use light rum?

You can, but dark rum gives richer flavor.

Can I double this recipe?

Absolutely — it scales beautifully.