Easy Rum Buns Recipes

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RUM BUNS



Rum Buns image

From Southern Living 1981 comes this recipe for sweet rum-flavored buns laced with raisins and cinnamon and topped with a sugary glaze. This yields 2 dozen buns and they freeze beautifully, but the recipe is easily halved.

Provided by Dreamgoddess

Categories     Yeast Breads

Time 2h50m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 16

2 (1/4 ounce) packages dry yeast
1/2 cup warm water
1/2 cup milk, scalded
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon salt
1 teaspoon rum flavoring
5 cups all-purpose flour
1/4 cup butter, melted
1 cup firmly packed brown sugar
1/4 cup raisins
3/4 teaspoon cinnamon
1 1/2 cups powdered sugar, sifted
1 1/2 tablespoons milk
3/4 teaspoon rum flavoring

Steps:

  • For the Buns: dissolve the yeast in warm water and set aside for 10-15 minutes to proof.
  • In a large bowl, combine the scalded milk, softened butter, sugar, eggs, salt and rum flavoring.
  • Beat until well blended and add the yeast mixture.
  • Add the flour; beat until well mixed and the dough leaves the sides of the bowl.
  • Turn out on a floured surface and knead about 5 minutes, or until the dough is smooth and elastic.
  • Grease a large bowl and place the dough in it; turn to grease the top.
  • Cover and let rise in a warm place until doubled (about 1 1/2 hours).
  • Punch the dough down and divide in half.
  • Roll each dough half out on a floured surface to a 13x8" rectangle.
  • Brush with melted butter.
  • Combine the brown sugar, raisins and cinnamon and sprinkle over the dough rectangles.
  • Roll each rectangle from one of the long sides jellyroll style and seal the edges.
  • Slice in 1 1/2" slices and place 1" apart in a greased 13x9" pan and a greased 8" square pan.
  • Cover and let rise again for about 30 minutes, or until doubled again.
  • Bake at 400 degrees for 15-20 minutes or until golden; remove from pans and cool on racks.
  • While still warm, drizzle the glaze over the buns.
  • For the Glaze: Combine the powdered sugar, milk and rum flavoring; blend well.
  • Drizzle over buns.

Nutrition Facts : Calories 242.7, Fat 6.7, SaturatedFat 4, Cholesterol 33.7, Sodium 151.3, Carbohydrate 42.2, Fiber 0.9, Sugar 21.3, Protein 3.8

RUM ROLLS



Rum Rolls image

The coating on these rolls taste like the sauce for Bananas Foster. And who doesn't like that! A neighbor gave me this recipe and I have been making them for at least 10 years.

Provided by gulf-gal

Categories     Breads

Time 1h

Yield 24-36 rolls, 10-12 serving(s)

Number Of Ingredients 4

24 -36 prepared rolls
1/2 cup sugar
1/2 cup butter
1/4 cup rum

Steps:

  • If rolls are not in an aluminum pan, transfer them to a foil lined baking sheet. With a wooden skewer or fork, pierce each roll several times.
  • In a small saucepan heat butter and rum over low heat. Add sugar and heat only long enough for sugar to melt.
  • Starting 1 hour before baking, brush a thin layer of sauce over rolls every 15 minutes.
  • Bake rolls according to package directions.

Nutrition Facts : Calories 533.9, Fat 15.1, SaturatedFat 6.7, Cholesterol 24.4, Sodium 809.6, Carbohydrate 82.1, Fiber 3.1, Sugar 12.4, Protein 13.6

RUM BUNS



Rum Buns image

I found this recipe in my mom's recipe box. It came from a restaurant in Washington DC, The Flagship, which was a family favorite when I was growing up.

Provided by Bev I Am

Categories     Yeast Breads

Time 4h20m

Yield 24 serving(s)

Number Of Ingredients 13

1 cup milk, scalded
1/2 cup sugar
1/4 cup vegetable shortening
1 1/4 teaspoons salt
1/4 ounce dried yeast
1 egg
1 1/2 teaspoons rum extract
3 1/2 cups flour
2 teaspoons butter, melted
1/4 cup raisins, cut into pieces
1 cup powdered sugar
1 teaspoon rum extract
2 tablespoons hot water

Steps:

  • Pour scalded milk over 1/4 cup sugar, shortening and salt.
  • Cool to lukewarm and sprinkle yeast into it. Beat with rotary beater until smooth.
  • Add beaten egg and 1 1/2 teaspoons rum extract.
  • Add half the flour and beat with rotary beater until smooth.
  • Add remaining flour and mix until smooth. Cover with towel and let rise in a warm place (80 to 85 degrees) until double in bulk - about 3 hours.
  • Roll dough into 2 strips, each 12 inches long, 1/2 inch thick and 4 inches wide.
  • Brush top with melted butter and sprinkle with remaining 1/4 cup sugar and raisins. Roll up, pulling dough out at edges to keep it uniform.
  • It should be 15 inches long when rolled.
  • Cut rolls in crosswise slices 3/4 inch thick. Place in 3 inch greased muffin tins; cover with towel and let rise in a warm place until doubled in bulk.
  • Bake at 400 degrees for 15 to 20 minutes.
  • **To make icing, blend confectioners sugar, hot water and rum extract.
  • As soon as rolls are taken from oven, brush top with the icing.

Nutrition Facts : Calories 139.8, Fat 3.2, SaturatedFat 1.1, Cholesterol 11.1, Sodium 132.1, Carbohydrate 24.9, Fiber 0.6, Sugar 10.1, Protein 2.6

COCOA RUM BALLS



Cocoa Rum Balls image

This delicious smooth confection is an impressive dessert for the holidays. These are wonderful for parties, and perfect for holiday gifts to your loved ones. A half cup of orange juice plus one teaspoon of freshly grated orange peel can be substituted for the rum in this recipe.

Provided by Leslie

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time P2DT30m

Yield 24

Number Of Ingredients 7

1 (12 ounce) package vanilla wafers, crushed
1 ½ cups chopped nuts
¾ cup confectioners' sugar
¼ cup cocoa
½ cup light rum
3 tablespoons light corn syrup
⅛ cup confectioners' sugar

Steps:

  • In a large bowl, combine vanilla wafer crumbs, chopped nuts, 3/4 cup confectioners' sugar, and cocoa. Mix in rum and corn syrup. Shape dough into 1 inch balls; roll in confectioners' sugar.
  • Store rum balls in an airtight container for 2 to 3 days to develop flavor. Roll them again in confectioners' sugar before serving.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 18.7 g, Fat 7.8 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 45.7 mg, Sugar 5.4 g

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