Home · Recipes · Desserts & Baking · Breads & Rolls · Yeast Breads Rum Raisin Cinnamon Twisted Rolls Author: Maryanne CabreraPublished: Jan 5, 2017Updated: Apr 4, 2024 View Recipe9 ReviewsThis post may contain affiliate links. Read our disclosure policy. Soft, fluffy, and so flavorful. Rum raisin cinnamon twisted rolls are yeasted dough filled with rum soaked raisins and buttery cinnamon sugar. Table of Contents Rum Raisin Cinnamon KnotsAssemblyRaisin Bread RecipesRum Raisin Cinnamon Twisted RollsView moreView less It may not be the healthiest of breakfast foods, but cinnamon rolls (of any kind) are among my favorite ways to start the day. I simply cannot resist the intoxicating aroma of buttery cinnamon sugar baked into bread. This rum raisin cinnamon twisted roll is no exception. Rum Raisin Cinnamon Knots Yes, rum raisins are totally suitable before noon. If mimosa and bloody Mary are invited to brunch, I see no reason why rum raisins can’t be on the guest list as well. These rum raisins are not your ordinary rum soaked raisins. I soaked these raisins in dark rum for 5 days. YES. That’s over 100 hours of rum time. And you know? They’re absolutely, insanely delicious. I intentionally did not glaze these rolls. Surprisingly, 5 day rum soaked raisins are unbelievably sweet (boozy, yet sweet). I couldn’t bear to cover up the raisins. They deserve to be put on display. Without any glaze, these rum raisin cinnamon twisted rolls are easy to stack, transport, and share with others. While these rolls are best enjoyed the day they’re baked, they last for a few days. Keep them stored in an airtight container. Reheat them gently in a toaster over, or pop in the microwave with a glass of water (to keep the dough from drying out) for about 30 seconds. Be prepared for quite a few twisted rolls and braided buns in the upcoming months. I am loving this method of rolling dough. And, I’m going to make as many rolls and buns as needed to get better at assembling uniform looking bread pieces. Assembly Knead together dough. Let rest for about 2 hours until it has doubled volume. Punch down risen dough. Divide dough into 6 equal parts. Now, begin assembly! STEP 1: Roll one piece of dough into an 18×4-inch rectangle. Spread about 2 tablespoons filling and 2 tablespoons of rum raisin rum. Cut rectangle in half creating two 9×4-inch rectangles. STEP 2: Starting from the long end, roll dough into a log. Cut through the dough lengthwise, keeping one end of the dough attached. Twist the two sides so they face upward. Twist dough over itself to braid the twice pieces toether. STEP 3: Starting at the uncut portion of the dough, roll dough on itself and tuck the end under the center of the roll. STEP 4: Transfer twisted roll to parchment lined baking sheet. Repeat with remaining dough pieces. The six portions of dough will create 12 twisted rolls. Raisin Bread Recipes Cinnamon Raisin Bagels Rum Raisin Cinnamon Bread Braided Cinnamon Raisin Bread Twisted Coconut Buns Rum Raisin Cinnamon Twisted Rolls No ratings yet Yeasted dough filled with rum soaked raisins and buttery cinnamon soft. These soft bread rolls are soft and flavorful! Yield: one dozen rolls Prep Time: 20 minutes minutesCook Time: 20 minutes minutesInactive Time: 3 days days 2 hours hoursTotal Time: 3 days days 2 hours hours 40 minutes minutes Servings: 12 Print Recipe Pin Recipe Rate Recipe IngredientsRum Raisin:▢ 1 cup raisins▢ ½ cup dark rum▢ 1 Tablespoon Licor 43*, optionalDough:▢ ¼ cup warm water (57 g) about 110℉▢ 2 ¼ teaspoon active dry yeast (7 g)▢ 5 tablespoons granulated sugar (63 g)▢ 1 cup whole milk (227 g), room temp▢ 1 large egg▢ 1 large egg yolk (reserve egg white)▢ ½ teaspoon fine sea salt or kosher salt▢ 4 ½ cups all-purpose flour (585 g)▢ 6 Tablespoons unsalted butter (85 g), softened, room tempFilling:▢ 6 Tablespoons unsalted butter (85 g), softened, room temp▢ ⅓ cup granulated sugar (70 g)▢ ⅓ cup brown sugar (70 g), packed▢ 1 Tablespoon ground cinnamonTopping:▢ reserved egg white▢ turbinado sugar, for sprinkling, as needed Instructions Rum Raisin: Combine raisins, dark rum, and optional Licor 43. Cover and allow mixture to steep for 3 to 5 days. Strain raisins. Reserve rum syrup for other uses, or discard.Dough: In a small bowl, combine warm water, yeast, and 1 tablespoon sugar. Let sit for 5 minutes to allow yeast to bubble and activate.In the bowl of a stand mixer (or large mixing bowl), whisk together remaining sugar, milk, egg, egg yolk, and salt. Add yeast mixture and whisk until incorporated.Using a dough hook attachment, add in half of the flour. Mix on low speed while adding the softened butter one tablespoon at a time. Once all the butter has been added, add the remaining flour to the mixing bowl. Continue to knead on low speed until dough comes together. Instead speed to medium and knead until dough clears the sides of the bowl.Transfer dough to a large greased bowl. Cover with plastic wrap. Allow dough to rest for 2 hours. During this time the dough will double in volume.Filling: In a medium bowl, mix together softened butter, sugar, brown sugar, and cinnamon until smooth. Set aside.Assembly: Preheat oven to 350℉. Remove plastic wrap and punch dough risen dough.Divide dough into 6 equal parts. Keep dough covered with plastic wrap to prevent dough from drying out. Working with one portion of dough, roll dough into an 18 x 4-inch rectangle. Spread about 2 tablespoons of filling over dough. Sprinkle about 2 tablespoons of rum raisins over dough. Cut the rectangle into two 9 x 4-inch rectangles.Starting from the long side, roll dough. Pinch seams shut. Using a sharp knife, cut through the dough lengthwise, keeping one end of the dough attached (as shown in photo above).Twist the two sides so they both face upward. Twist dough over itself to braid the two sides together. Pinch the end of the braid together. Starting the uncut portion of the dough, roll dough on itself and tuck the end under the center of the roll. Transfer to a parchment lined baking sheet, spacing rolls about 2-inch apart. Repeat with remaining dough portions.Topping: In a small bowl, whisk together reserved egg white and 1 teaspoon of water. Brush assembled rolls with egg wash mixture. Generously sprinkle turbinado sugar over rolls.Bake rolls for 20-22 minutes until golden brown in color. Serve warm. Notes While these rolls are best enjoyed the day they’re baked, they last for a few days. Keep them stored in an airtight container. Reheat them gently in a toaster over, or pop in the microwave with a glass of water (to keep the dough from drying out) for about 30 seconds. Licor 43 is vanilla flavored Spanish liqueur inspired by braided cinnamon buns from Family Circle, January 2017 All images and text ©The Little Epicurean NutritionCalories: 420kcal | Carbohydrates: 64g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 63mg | Sodium: 120mg | Potassium: 208mg | Fiber: 3g | Sugar: 18g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg Author: Maryanne Cabrera Course: BreadCuisine: American Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.
Kimberly @ The Daring Gourmet says: January 5, 2017 Those are drop dead gorgeous and I’m sure they’re equally delicious! Reply
Sabrina says: January 6, 2017 I’m a big fan of raisins and these rolls are right up my alley! I’ll have to bake up a batch of these this weekend! Reply
Lauren @ Hall Nesting says: January 6, 2017 I am pretty sure this will be a new family favorite! Reply
Angie | Big Bear's Wife says: January 6, 2017 Those are so pretty and I love how they’re twisted! Beautiful! I just pinned them! Reply
Sandi G says: January 6, 2017 I am loving that picture of you punching down the dough :-) These rolls look so tempting and yummy! Reply
Tonette Joyce says: January 6, 2017 These are absolutely beautiful! My mother made wonderful rolls, but I have not taken time to overcome my earlier failures.These are going to make me give it another try! Reply
Evelyn Suurmond says: August 5, 2019 These look seriously divine. Definitely will be saving recipe. Reply