National Hot Buttered Rum Day: Spiced Rum Cinnamon Rolls Recipe

Momma Told Me: Temptation takes many forms.

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.

For those who have never heard of hot buttered rum before, this delightful beverage dates back to early colonial days when the export of molasses from Jamaica became increasingly popular. In the 1650's New England residents began adding distilled rum to hot beverages such as toddies and nogs, resulting in the creation of festive libations like eggnog and hot buttered rum. Hot Buttered Rum, in particular, was especially popular in the Winter months for it's warming 'kick' the rich and hearty blend of buttered rum batter, nutmeg, cinnamon, and dark rum provides. You can make a poor man's version of drink at home by combining 2 cups water, 1/4 C unsalted butter, 1/4 C dark brown sugar, 1 TSP ground cinnamon, 1/2 TSP ground nutmeg, 1/4 TSP ground cloves, a pinch of salt and 3/4 C dark rum over medium heat for 10 minutes.

Today's Hot Buttered Rum recipe features many of the same ingredients in both the dough and filling, though it can be made without the rum, substituting rum flavoring or extract, if desired. Confession time- I've only tried a Hot Buttered Rum drink once- but it was a flavor, and textural experience that has stuck with me. It reminded me of fresh cinnamon rolls on a Saturday morning- so these Spiced Rum Cinnamon Rolls are truly the perfect work around to enjoying this national holiday without the guilt this Sunday.

I'd never made cinnamon rolls from scratch before- It's usually something I do on a whim by popping open a blue Pillsbury can and peeling pre-made rolls apart before tossing them on a baking sheet. But let me tell you- there is no comparison for homemade, flaky, all the frosting you desire, gooey, sticky, cinnamon rolls. And these rolls have just the right 'extra' kick of rich nutmeg and clove flavor with a generous rum essence to delight everyone from the lightweights to boozy friends. Just keep in mind, if you choose to go the rum route for flavoring (and the spiced rum route IS a delicious route) the icing has rum in it too, which will not be baked off, as it is added after the baking process.

Of course it was ever so hard not to sing 'hot cross buns' or 'A pirate's life for me' as I was whipping these bad boys up. Maybe it was the Kraken Black Spiced Rum watching over me, or the delicious aromas wafting up from the work bench. Cinnamon rolls are really one of the baking skill staples- and this no rise dough is easy to make and bake. Just pack your rolls loosely so they can expand into each other and you will avoid any doughy spots near the center of your batch. Of course, if you like your rolls extra sticky and a little doughy you can certainly bake them just a touch less- there's no egg, and they will reheat perfectly in the microwave!

The spiced icing for these cinnamon rolls reminded me of a peppered gravy, thick and sticky. I found the recipe yielded more than enough to pour over the bath in pan, and even offer as a dip when served individually. If you're making these in advance be sure to frost them before refrigerating as they will help maintain moisture and keep them fresh and fluffy when re-heating.

So I won't exactly be enjoying a Hot Buttered Rum drink for the holiday this Sunday- but I will be enjoying one of these delicious spiced rum rolls with a tall cup of my favorite coffee. I already brought a batch to the alley this past Thursday, served in quarters with serving toothpicks, and they disappeared so fast I actually had complaints for not bringing more! Not convinced Hot Buttered Rum Day warrants it's own celebration? Just argue you're celebrating our nation's history and toss out a few facts about the colonial spice trade. One bite in, anyone will forget why they were arguing. After all, who doesn't love a fresh cinnamon roll?

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.

Ingredients:

Rolls-

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)

Filling-

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

Icing-

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

Directions:

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.