Rum Sweet Rolls Recipe
Rum Sweet Rolls Recipe photo by Taste of Home
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Rum Sweet Rolls Recipe

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These plump tender rolls are a sweet choice for breakfast or a coffee break...and easy to make, too! I bake batches for the holidays and other special gatherings. Sometimes I replace the packaged mix with my recipe for homemade yeast rolls.
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 25 min. + cooling
MAKES: 12 servings


  • 1 package (16 ounces) hot roll mix
  • 3 tablespoons butter, softened
  • 2 cups confectioners' sugar
  • 4-1/2 teaspoons water
  • 3-1/2 teaspoons rum extract
  • 1/2 teaspoon ground cinnamon

Nutritional Facts

1 each: 248 calories, 4g fat (2g saturated fat), 8mg cholesterol, 281mg sodium, 46g carbohydrate (21g sugars, 1g fiber), 4g protein.


  1. Prepare hot roll mix according to package directions. Turn dough onto a lightly floured surface; gently knead for 5 minutes. Cover with a bowl and let rest for 5 minutes. Roll into a 12-in. x 10-in. rectangle. Spread with butter to within 1/2 in. of edges.
  2. In a large bowl, combine the confectioners' sugar, water and extract until smooth. Spread half of the mixture over butter. Sprinkle with cinnamon.
  3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 rolls. Place cut side up in a greased 11-in. x 7-in. baking dish. Cover and let rest until nearly doubled, about 25 minutes.
  4. Bake at 375° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Cool for 15 minutes. Drizzle with remaining confectioners' sugar mixture. Serve warm. Yield: 1 dozen.
Originally published as Rum Sweet Rolls in Country Woman January/February 2005, p33

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[email protected] User ID: 4441258 130318
Reviewed Oct. 14, 2013

"These were ok, a little hard to cut as the dough was soft. Also thought the rum flavor a bit over powering."

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