As colorful and crazy as I get, my closest friends will tell you I'm also the square peg at a party. I simply find it more entertaining to watch others 'indulge' than to partake in the libations. I'll have A drink at maybe 4 or 5 social events throughout the year, and even then I find myself thinking the calories would have been more enjoyed as an extra round of appetizers or a second dessert. So, rounding out this week's 'Day of' celebration is National Hot Buttered Rum Day (January 17th,) yet another national fun day that seems slightly late and off season.
What Daughter Says: While some may be sipping this delicious beverage, I'll be quite content celebrating with a fork full of a different temptation- sugar!
Spiced Rum Cinnamon Rolls
***Click here for printable Spiced Rum Cinnamon Rolls recipe.
3 C All Purpose Flour
3 TBS Granulated Sugar
1 TBS Dark Brown Sugar
1/4 TSP Nutmeg
1 TSP Baking Powder
1/2 TSP Baking Soda
1/2 TSP Salt
1 Cup Buttermilk
1 TBS Imitation Rum Extract OR 2 TBS Spiced Rum
3 TBS Melted Butter (I use MELT Cinnamon Butter)
3/4 C Packed Dark Brown Sugar
2 TBS Granulated Sugar
1 1/2 TSP Ground Cinnamon
1/2 TSP Ground Nutmeg
1/4 TSP Ground Cloves
Pinch of Salt
2 TBS Unsalted Butter, Melted
2 TBS Cream Cheese (Room Temperature)
2 TBS Buttermilk
3/4 C Confectioner's Sugar
1/4 TSP Ground Nutmeg
1 TBS Butter (I use MELT Cinnamon Butter,) Room Temperature
1 TSP Imitation Rum Extract OR Spiced Rum to Flavor
3-4 TBS Unsalted or MELT Cinnamon Butter for Brushing On Rolls
Preheat Oven to 425F
Grease and flour a 9" cake or pie pan.
1. Prepare the filling first by combining all dry ingredients in a bowl and adding the melted butter. combine thoroughly with a fork. Mixture should be wet like gritty sand. Cover and set aside.
2. In a medium bowl combine flour, sugar, baking soda, baking powder, salt, and nutmeg. Add buttermilk, rum flavoring, 3 TBS of butter and stir until well combined.
3. Transfer the dough to a floured surface and knead until smooth. The dough should be soft, sticky, and elastic. Add flour as needed to help reduce stick and make the dough more pliable- do not over introduce flour or the dough will become stiff and hard to work with.
4. Flatten the dough into a rectangle and roll to about 8" x 12". The dough should be 1/4" to 1/2" thick. Pour the remaining melted butter on and spread with a basting brush. Pour the cinnamon filling over the dough and spread it firmly. Pack the filling down into the dough's surface leaving a 1/4" border clear around the edges.
5. Beginning on the long side of the dough, tightly roll the dough into a log. Pay special attention to any areas where the dough has gone sticky and will try to stick to the rolling surface. Pinch the seam closed and lay the log seam side down. Cut into 8 even portions, placing each roll section into the prepared pan, side by side until all are snugly within the pan together. Gently press down on the top and brush the tops with some of the reserved butter. Bake for 20-25 minutes until golden brown.
6. Prepare the icing while the rolls cool immediately after removing them from the oven. In a medium bowl beat the cream cheese until smooth. Add the nutmeg and sugar, combine well. Add the buttermilk and whisk until smooth. Add the rum flavoring to taste, adding more confectioner's sugar as needed to reach desired consistency.
7. Pour icing over cinnamon rolls and serve warm.