Cinnamon rum rolls are a weekend treat.
Cinnamon rum rolls are a weekend treat. (Mel Barber — mbarber@yorkdispatch.com)

Homemade breakfast pastries are a decadence often reserved for lazy weekend mornings.

For these cinnamon rum rolls, you'll have to plan about three hours in advance to let the dough rise. If you aren't an early riser and your crew can't wait for brunch, the rolls can be made the night before, refrigerated overnight and re-heated before serving.

The recipe comes from the Daily Dish Recipes blog at www.dailydishrecipes.com. I've included the original ingredients below on the theory that most people don't have sourdough starter in the fridge, but I subbed unfed sourdough starter in mine.

The rolls rise higher, so be warned they will escape the muffin cups, but they also gain a light, airy softness. If you want to try it, use 1 cup of unfed sourdough starter (i.e. the discard) in place of 1 cup of flour and 1/2 cup of milk.

Cinnamon Rum Rolls

For the dough:

4 cups all-purpose flour

1 tablespoon of dry instant yeast

1 teaspoon salt

1/4 cup sugar

1/4 cup butter, melted

1 egg, whisked

1 cup plus 2 tablespoons warm milk

For the filling:

1/4 cup butter, melted

1/2 cup brown sugar

1 to 2 teaspoons ground cinnamon (to taste)

For the glaze:

2 tablespoons butter

2 tablespoons brown sugar

1-1/2 tablespoons milk or cream

3/4 cup powdered sugar

1-1/2 teaspoons rum extract

In a mixing bowl fitted with a dough hook, combine all of the dough ingredients. Mix for 20 minutes until dough is smooth.


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Spray the inside of a bowl with cooking spray, place the dough inside, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.

Punch down the dough and roll it out into a large rectangle.

Brush the melted butter of the filling over the dough's surface and sprinkle with the brown sugar and the cinnamon.

Starting on one of the long sides, roll the rectangle of dough into a cylinder shape. Cut the cylinder into 12 equal-sized pinwheels.

A pan of cinnamon rum rolls will go fast on a weekend morning.
A pan of cinnamon rum rolls will go fast on a weekend morning. (Mel Barber — mbarber@yorkdispatch.com)

Grease a muffin pan and place the pinwheels in the muffin cups.

Cover the pan and let the rolls rise until they have doubled in size, about 1 hour.

Preheat the oven to 350 degrees F.

Cover the pan with foil and bake for 15 minutes.

Remove the foil and continue baking for 5 to 7 minutes more, or until the rolls are golden on top.

While the rolls bake, prepare the glaze. Combine the butter, brown sugar and milk or cream in a small saucepan. Bring to a boil over medium high heat.

Remove from heat and add the powdered sugar and rum extract. Stir until smooth.

Brush the glaze over the hot rolls, reserving some. Let the rolls cool for 10 to 15 minutes before drizzling on the rest of the glaze.

Makes 12 rolls.

— Reach Mel Barber at mbarber@yorkdispatch.com.