Rum Raisin Cinnamon Rolls

An angled side shot of a pan of frosted Christmas cinnamon rolls.

Rum Raisin Cinnamon Rolls

The ULTIMATE fluffy and light Rum Raisin Cinnamon Rolls with a rum raisin filling and gooey cream cheese frosting. Perfect for Christmas or Easter brunch, weekend breakfasts, and indulgent snacking!

Print Recipe

Prep Time 30

Cook Time 35

Proofing Time 2 30

Total Time 3 35

Course Breakfast

Cuisine American

Servings Rolls

Calories 500 kcal

Ingredients

Cinnamon Roll Dough

2 ¼ teaspoon active dry yeast
5 tablespoons granulated sugar
1 cup warm whole milk 100-110 degrees Fahrenheit
3 tablespoons unsalted butter melted and cooled for 5-10 minutes
2 egg yolks at room temperature
2 ½ cup (275g) all-purpose flour
1 cup (120g) white whole wheat flour or ¾ cup + 2 tablespoons (105g) additional all-purpose flour
1 teaspoon ground cinnamon
¾ teaspoon salt

Cinnamon Rolls

¾ cup raisins
boiling water
2 tablespoons rum white, pale, or dark; optional
¼ cup unsalted butter softened and very spreadable
⅓ cup packed light brown sugar
2 teaspoons ground cinnamon

Cream Cheese Frosting

½ cup cream cheese at room temperature
2 tablespoons unsalted butter at room temperature
2 cups powdered sugar
1 heaping teaspoon pure vanilla extract
1-2 tablespoons whole milk or half & half

Instructions

Cinnamon Roll Dough

In a large mixing bowl, whisk together the yeast, sugar, and whole milk until combined. Let sit for 5-10 minutes or until foamy.
Whisk in the melted butter and egg yolks.
In a separate mixing bowl, whisk together the flour, wheat flour, ground cinnamon, and salt. Add to the milk and yeast mixture and stir in with a wooden spoon until combined or with a stand mixer fitted with a kneading hook.
Knead the dough on medium speed in a stand mixer or on a lightly floured surface with your hands for 6-8 minutes or until the dough is elastic and smooth.
Move the dough to a greased bowl. Cover with a dish towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Rum Raisin Filling

While the dough proofs, cover the raisins with at least an inch of boiling water and let sit for 30-45 minutes. Drain the raisins and stir them with the rum (if using), softened butter, brown sugar, and ground cinnamon until a thick paste forms.
Punch down the dough and turn out the dough on a lightly floured surface. Roll out into a large rectangle.
Spread the dough with the seasoned raisin and softened butter mixture. Roll up the dough tightly and gently pinch the seam together to seal.

Cut & Bake

Using dental floss or a serrated knife, cut the dough roll into 9-10, 1-inch thick pieces. Spray an 8x13-inch ceramic or glass pan with non-stick spray. Space out the rolls in the pan. Cover it with a dish towel or plastic wrap and let rise in a warm place for 45 minutes to 1 hour or overnight in the refrigerator.
Preheat the oven to 375°F. Bake the rolls 35-40 minutes, or until golden brown and hollow sounding when tapped.

Cream Cheese Frosting

While the rolls bake, make the cream cheese filling. Add the cream cheese and butter to a mixing bowl or clean bowl of a stand mixer. Beat on medium-high for 1-2 minutes or until smooth and light. Scrape down the sides of the bowl.
Beat in the powdered sugar for 30-45 seconds or until the sugar is absorbed. Scrape down the sides of the bowl. Beat in the vanilla extract and 1 tablespoon of milk for 30 seconds until creamy and light. Beat in the additional tablespoon of milk to make the glaze thinner, if desired.
Once done baking, remove the rolls from the oven. Spread on the cream cheese frosting and serve hot or let cool for until warm or room temperature before serving.

Notes

Storage Directions

Refrigeration: Leftover Christmas raisin buns keep covered in an airtight container for up to 5 days.
Freezing: Baked rolls can also be frozen in a freezer-safe container for up to 3 months. Freeze them with or without their frosting; the frosting can also be frozen in a freezer-safe container for the same amount of time. Defrost the rolls and
Reheating: Warm the rolls in the microwave on low heat for 20-30 seconds, until warm. 😍

Yeast Tips

For this recipe, we will use active dry yeast. This type of yeast needs to be activated first by blooming it in a warm liquid, such as milk.

Instant yeast, on the other hand, does not need to be activated first; it can be added directly to the bread mixture. If you have only instant yeast, you can still use it, but I recommend blooming it in the water first to ensure its activation.

The yeast is activated when it bubbles and foams, which often takes 5-10 minutes. To ensure proper activation, use warm milk (not hot) between 105-115°F and stir the sugar in before adding the yeast.

Make Ahead Directions

Proof the rolls as directed, fill and roll them, then proof them a second time in the refrigerator overnight. Cover the pan tightly with aluminum foil or plastic wrap before proofing overnight to prevent them from drying out. It is OK if some moisture from the filling seeps out of the rolls overnight.

Bring the pan of rolls to room temperature for one hour before baking and frosting as directed. You can also make the frosting to serve or ahead. If making it in advance, store it covered in the refrigerator for up to 3 days.

Nutrition

Calories: 500kcalCarbohydrates: 81gProtein: 8gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 81mgSodium: 230mgPotassium: 247mgFiber: 3gSugar: 38gVitamin A: 566IUVitamin C: 1mgCalcium: 75mgIron: 2mg

Keyword Christmas cinnamon rolls, Christmas rolls, Holiday cinnamon rolls

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