Rum Cake Cinnamon Rolls
Soft, gooey cinnamon rolls infused with dark rum, layered with rum caramel, and finished with a warm rum glaze for the ultimate boozy, bakery-style treat.
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
- ¼ cup butter
- ½ cup brown sugar
- 2 tablespoons dark rum
Cinnamon Roll Filling
- ½ cup salted butter softened
- 1 cup packed brown sugar
- 2 tablespoons cinnamon
- 1 teaspoon vanilla
- 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 drizzle
Instructions
Make Rum Dough
- Warm milk + rum together slightly (not hot).
- Whisk in yeast and let bloom 5 minutes.
- Add butter, eggs, sugar, salt, and rum extract.
- Mix in flour, knead 5–7 minutes, rise 30 minutes.
Make Rum Caramel
- Simmer butter, brown sugar, and rum for 2–3 minutes until thickened.
Make Filling
- Mix softened butter, brown sugar, cinnamon, and vanilla.
Shape Rolls
- Roll dough into rectangle.
- Brush rum caramel over the entire surface.
- Sprinkle brown sugar mix on top.
- Roll up and slice into 12 rolls.
- Rise 20 minutes in greased dish.
Cream Pour & Bake
- Pour warm heavy cream over rolls.
- Bake at 375°F for 20–22 minutes.
Rum Glaze + Toppings
- Whisk glaze ingredients together.
- Pour over warm rolls.
- Finish with toasted pecans and a thin rum glaze.
Tried this recipe?Let us know how it was!