Hot Buttered Rum Rolls Recipe
Hot Buttered Rum Rolls Recipe photo by Taste of Home
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Hot Buttered Rum Rolls Recipe

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If you enjoy something sweet to eat for breakfast, you can't beat Rosalie Peters' mouthwatering rum rolls. "I've had the recipe for about 30 years and consider it one of my top recipes," she says. "Hope you enjoy these melt-in-your-mouth goodies!"—Rosalie Peters, Caldwell, Texas
TOTAL TIME: Prep: 35 min. + rising Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. + rising Bake: 15 min.
MAKES: 8 servings


  • 1-1/4 teaspoons active dry yeast
  • 1/4 cup plus 2 tablespoons warm water (110° to 115°)
  • 2 tablespoons sugar
  • 2 tablespoons beaten egg
  • 1 tablespoon plus 1 teaspoon canola oil
  • 1/8 teaspoon salt
  • 1 to 1-1/4 cups all-purpose flour
  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1-1/2 teaspoons 2% milk
  • 1 teaspoon all-purpose flour
  • 1/4 to 1/2 teaspoon rum extract
  • 1/4 cup chopped pecans
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, melted
  • 1/4 teaspoon rum extract

Nutritional Facts

1 each: 228 calories, 11g fat (4g saturated fat), 31mg cholesterol, 89mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 3g protein.


  1. In a large bowl, dissolve yeast in warm water. Add the sugar, egg, oil, salt and 1/2 cup flour. Beat on medium speed for 3 minutes or until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. For topping, in a small saucepan, melt butter over medium heat. Stir in brown sugar, milk, flour and extract. Bring to a boil; cook and stir until smooth. Pour into a 9-in. round baking pan coated with cooking spray; set aside.
  4. Punch dough down. Turn onto a lightly floured surface; roll into an 8-in. square. Combine filling ingredients; spread over dough to within 1/2 in. of edges. Roll up jelly-roll style; pinch seam to seal. Cut into eight slices. Place rolls, cut side down, in prepared pan. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 350° for 12-15 minutes or until golden brown. Immediately invert onto serving platter. Serve warm. Yield: 8 rolls.
Originally published as Hot Buttered Rum Rolls in Cooking for 2 Winter 2009, p33

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SRTW User ID: 3139715 228948
Reviewed Jul. 4, 2015

"Excellent! I used the full 1/2 teaspoon of rum extract as opposed to the 1/4 teaspoon for the topping. Wouldn't change a thing. Only wish I knew if this recipe could be doubled. Thank you, Rosalie Peters, for sharing this fantastic recipe."

sugarcrystal User ID: 5836839 118110
Reviewed Jan. 6, 2014

"I love rum flavoring especially around the holidays. These rolls are great, but I do recommend adding a generous amount of cinnamon and a bit of nutmeg to the filling."

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