morning meal

Rum Raisin Cinnamon Buns

Name: Rum Raisin Cinnamon Buns
Cook time: 45 min
Total time: 45 min
Yield: 9 servings
Ingredients: 2 1/4 tsp (1 envelope) active dry yeast; 2 eggs; 25 gr granulated sugar; 2 tsp ground cinnamon; 1/3 cup milk; 75 gr raisins; 2 ounces Rum (St. James, Martinique, Blackhead, Charleston); Pinch of salt; 2 T. unsalted butter, softened; 1/2 teaspoon vanilla extract; Hot water

“Rum Raisin Cinnamon Buns requires about 45 minutes from start to finish. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 97 calories, 2g of protein, and 4g of fat per serving. This recipe serves 9. For 38 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. 1 person found this recipe to be tasty and satisfying. It works well as a breakfast. If you have salt, water, granulated sugar, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 13%, which is rather bad. Cinnamon-Raisin Sticky Buns, Rum Raisin Cinnamon Bread, and Cinnamon Rum Raisin Bagels are very similar to this recipe.”

total: 45 min
effort: Easy
serves: 9
ratings: New

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Ingredients

Serves 9

Active yeast1 envelope1 envelope
Eggs2
Granulated sugar25 g
Ground cinnamon2 tsp
Milk⅓ cup
Raisins75 g
RumSt. James, Martinique, Blackhead, Charleston2 oz
Salt1 pinch
Buttersoftened2 tsp
Vanilla extract½ tsp
Water9 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 45 min

1
Measure out 1 cup of raisins in a small bowl.
2
Pour the rum over the raisins, stir, cover and set aside. The rum will soak into the raisins.In a large bowl measure out the 2 cups of flour, yeast, sugar, and salt. Also, in a separate cup measure out the water and add the vanilla to the water. Set that aside as well.In a small sauce pan add the milk and butter over medium-low heat just until the butter melts.
3
Add the water/vanilla to the milk mixture and let cool to 100-110 degrees F. (If you go to my old recipe, you will noticed I finally upgraded from my dingy meat thermometer!)Once at the right temperature, pour the liquid into the flour, salt, sugar, yeast and mix.

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