Raisin Rum Buns: Make Your Morning Coffee Break the Best Ever

Sneak Preview: Mix these Raisin Rum Buns in your bread machine or stand mixer. Shape by hand and bake in your oven for a special treat. Rum-flavored icing and raisins are the stars of the show.

Rum Buns with Raisins ready to eat.Pin

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Do you remember butter rum lifesavers? I guess they’re still around, but I haven’t had any for years. My love affair with rum flavoring goes back to those lifesavers.

Raisin rolls are a fond memory of my days as an exchange student in Holland. Adding raisins to these rum buns results in a delicious collision of flavors.

Four Reasons Why You Should Choose This Recipe

  1. If you don’t want a cinnamon roll, this is your recipe–no cinnamon/sugar filling is involved.
  2. If you don’t want icing, leave it off.
  3. If you don’t like raisins, try dried cranberries or cherries, currants, or nothing. Baker’s choice.
  4. Like most bread recipes on this website, you can mix the dough by hand or use a stand mixer if you don’t have a bread machine. See the recipe notes for details.

Happy Bakers Speak Up

“I’ve just made two batches of these lovely rolls Paula. I didn’t have any orange oil, so I added the zest of a lemon and a small orange to the first batch and they were delicious. Half of them have disappeared already, as my daughter and her boyfriend turned up while they were cooling….yummy with butter!
The second batch I made with dried cranberries and chopped dried apricots, and they are just out of the oven and smelling wonderful. I didn’t bother to ice either batch, as they were so terrific on their own…maybe next time. 😉😀
I’m using your bread recipes almost exclusively now, Paula, and getting so many compliments that I’m really grateful to have found your site. Many thanks to you.” –-ELAINE

Helen Corbitt inspired me with a recipe titled “Rum Buns” in her book, Helen Corbitt’s Cookbook(paid link). Her recipe uses a brioche-type dough, but I wanted something a little easier.

My favorite dinner roll recipe, Classic Dinner Rolls, gets a makeover to produce these Soft Rum Buns with Raisins. Rum-flavored icing and raisins make these my favorite breakfast rolls. I could eat them all day.


Ingredients and Substitutions

  • MILK: Any milk will work, but the higher the fat content, the richer and more delicious the bread. Cool milk is best unless your kitchen is extremely cold.
  • BUTTER: Use unsalted butter. Your butter does not need to be warm or at room temperature. Instead, chop it finely. It will quickly melt when the bread machine paddles start mixing and kneading. Substitute shortening for butter.
  • EGG: All of my recipes are formulated with large eggs. If you have smaller or larger eggs, adjust the liquid (milk) accordingly.
  • SALT: Use a table or sea salt. If you prefer Kosher salt, add 1/4 teaspoon extra. Please don’t leave out the salt. The yeast needs it to work right. You can experiment with cutting back but not out.
  • SUGAR: Granulated white sugar is best. If you want to substitute honey, reduce the amount by a couple of teaspoons. Honey is sweeter than sugar.
  • FLOUR: If you can’t find white whole wheat flour, substitute bread flour. You can substitute whole wheat flour, but cut back to 1 cup so the rolls won’t be too heavy.
  • YEAST: Bread machine or instant yeast is my recommendation. If you want to use active dry yeast, add about 1/4 teaspoon extra since it is a bit slower on the uptake.
  • RAISINS: Substitute dried cranberries, dried cherries, or currants. Or leave them out completely.
  • ORANGE or LEMON OIL: I love to sprinkle this oil over the raisins to give them a fabulous new flavor dimension. You can leave it out or use extract (sparingly).
  • RUM: In this recipe, only the icing contains rum flavoring. If you don’t plan to ice these buns, I would add the rum or extract to the dough and adjust the amount of milk accordingly.

How Do You Shape the Dough into Smooth Balls?

I think ball shapes are the fastest and easiest way to shape these rolls. If you haven’t seen it before, here’s a slightly dorky video I made to show you my simple technique.


How To Make the Dough for Raisin Rum Rolls

all ingredients added to the bread machinePin
Add the dough ingredients into the bread machine pan in the order given.
checking the dough the first minute of the mixing and kneading phase.Pin
Open the bread machine lid in the first minute to ensure the paddle(s) are engaged correctly, and the dough is starting to clump and come together into a ball.
What the dough will look like in the early part of the kneading cycle.Pin
After 5-10 minutes, your dough may look a little sticky. Don’t add flour yet. Let the machine continue to build gluten in the dough.
The dough should look like this in the last 5 minutes of the kneading phase.Pin
When you check the dough in the last 5 minutes, your dough should look like this. As it kneads, it should stick to the side, then pull away cleanly.

If the dough is too sticky and doesn’t pull away, add flour 1 tablespoon at a time, allowing the flour to mix in before adding more. If the dough is dry and not sticking to the side at all, add milk one tablespoon at a time and allow it to mix in before adding more. For more information, see this post about this surprising secret for better bread.

bread at the end of the DOUGH cycle after it has risen.Pin
Leave the dough in the bread machine through the remainder of the DOUGH cycle to rise and double in size.
pulling the dough out of the bread machine.Pin
Pull the dough out of the bread machine pan onto a lightly floured surface. Lightly knead the raisins into the dough.

Form the dough into a ball and divide it into 16 equal portions. Shape each portion into a ball, as shown in the video. Place eight balls into two greased 8-inch round cake pans. Cover and allow the balls to almost double in size. Bake at 375˚F (190˚C) for 12 minutes or until the internal temperature reaches 190˚F (88˚C).

Turn the raisin buns out onto a rack to cool within five minutes. Frost the buns with icing while they are still warm.


FAQ’s About Raisin Rum Buns

Can I make the dough the night before and bake these buns the next day?

Yes. Make the dough, then mix and knead it on the DOUGH cycle. Compress the dough with your hands and shape the dough into buns. Cover and store in the refrigerator overnight. The next morning, let them come to room temperature and continue to rise until the rolls or buns are almost doubled in size. Plan on the final proof taking a couple of hours.

How long will rum raisin buns stay fresh?

They are good for about 48 hours after baking. Store leftovers in a bread box or plastic bag at room temperature or freeze. Do not store in a refrigerator.

Parting thoughts: Whether or not you frost these little buns, I think you will enjoy them. They are so good with a cup of coffee in the morning or a few hours later.



Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

Sweet Rum-Raisin Yeast RollsPin
Yield: 16 rolls

Raisin Rum Buns Recipe: Bread Machine

Get out your bread machine to make these fluffy and light rolls flavored with rum or rum extract and raisins.

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Video

Prep time: 30 minutes
Cook time: 10 minutes
Mix and Rise Time: 2 hours 15 minutes
Total time: 2 hours 55 minutes

Ingredients
 

Dough

  • 1 cup (227 g) milk cool
  • ¼ cup (57 g) butter chopped
  • 1 (50 g) large egg
  • 1 teaspoon salt table or sea salt
  • 3 tablespoons (36 g) sugar granulated
  • 1-1/2 cups (180 g) white whole wheat flour see post for substitutes
  • 1-1/2 cups (180 g) unbleached all-purpose flour
  • 2 teaspoons bread machine or instant yeast
  • 1 cup (150 g) raisins sprinkled with a few drops of orange or lemon oil

Glaze:

  • 2 cups (227 g) powdered sugar
  • 2 tablespoons rum or 2 teaspoons rum extract
  • ½ teaspoon vanilla extract
  • 2+ tablespoons heavy cream to make a runny icing

Instructions

  • Add all ingredients but raisins to the bread machine pan in the order listed: 1 cup (227 g) milk, 1/4 cup (57 g) butter, 1 (50 g) large egg, 1 teaspoon salt, 3 tablespoons (36 g) sugar, 1-1/2 cups (180 g) white whole wheat flour , 1-1/2 cups (180 g) unbleached all-purpose flour, and 2 teaspoons bread machine or instant yeast.
  • Select the DOUGH cycle, then press START.
  • Check the dough at least twice by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. 
    Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, The dough should stick to the side, then pull away cleanly.
    If your dough is too wet, add flour one tablespoon at a time.
    Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
  • When the dough cycle completes, remove the dough from the pan and place it on a floured surface. Knead 1 cup (150 g) raisins sprinkled with a few drops of orange or lemon oil into the dough.
  • Divide the dough into 16 equally-sized pieces and form into smooth balls. Place the balls into 2 greased 8 or 9-inch round pans (preferably with a dark finish).
  • Lightly cover pans with a tea towel and allow the dough to rise until almost double.
  • Bake in an oven preheated to 375˚F (190˚C) for 10-12 minutes or until the internal temperature reaches 190kF (88˚C). Remove rolls from the oven and allow to rest for 5 minutes. Remove rolls from the pan and allow them to cool on a rack unless you want to eat them immediately.

Icing:

  • Combine all ingredients: 2 cups (227 g) powdered sugar, 2 tablespoons rum, 1/2 teaspoon (½ teaspoon) vanilla extract, and 2+ tablespoons heavy cream , stirring until smooth. Pour over slightly cooled rolls.

Notes

Directions for making bread with a stand mixer or by hand:
  • To make this recipe in a heavy-duty stand mixer:  Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
  • If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
  • Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.

Nutrition

Serving: 1 | Calories: 165kcal | Carbohydrates: 31g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 185mg | Potassium: 114mg | Fiber: 1g | Sugar: 18g | Vitamin A: 146IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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21 Comments

  1. I’ve just made two batches of these lovely rolls Paula. I didn’t have any orange oil, so I added the zest of a lemon and a small orange to the first batch and they were delicious. Half of them have disappeared already, as my daughter and her boyfriend turned up while they were cooling….yummy with butter!
    The second batch I made with dried cranberries and chopped dried apricots, and they are just out of the oven and smelling wonderful. I didn’t bother to ice either batch, as they were so terrific on their own…maybe next time. 😉😀
    I’m using your bread recipes almost exclusively now, Paula, and getting so many compliments that I’m really grateful to have found your site. Many thanks to you.

    1. Thank you Elaine. I’m thrilled to hear this and will keep working to share more terrific recipes.

  2. Megan's Cookin' says:

    5 stars
    I use to love those life savers. These roils sound delightful! I’ve never used orange or lemon oil. What else do you use the oils in? I guess anywhere a zest is called for, huh?

  3. Paula. I want to try and make these but I’m wondering if it matters that I don’t use bread machine yeast?

    1. Bread machine yeast is a slightly more concentrated form of regular yeast so you may substitute. I would use a touch more regular yeast than the recipe calls for.

  4. Wonderful looking rolls Paula. The colour and consistency of them remind me of the hot-cross buns we used to have at Easter every year when I was a kid.

  5. You could use it where a zest or an extract is called for. It’s my understanding that the oils are much stronger than an extract (I have not used them before), so I’d be a little stingy with how much you use until you’re used to it.

  6. Megan's Cookin' says:

    5 stars
    I use to love those life savers. These roils sound delightful! I’ve never used orange or lemon oil. What else do you use the oils in? I guess anywhere a zest is called for, huh?

  7. I want to make these and wonder if this would be a good time to use the raisins I soaked in rum? I read somewhere, about a month ago, it was an old trick to give flavor to hard petrified raisins and I set them to soak, but have not found a use for them. I’m not familiar with the oils and don’t know if it would work.

  8. Paula these rolls look wonderful especially with that glaze on top. I made the roast the other night it wasn’t exactly the recipe of your sisters because I was out of beef boulion but I substituted a mushroom gravy packet and everyone loved it. No left overs to make the sheperds pie 🙂

    1. Suzanne, I’m thinking I would like the mushroom gravy stuff even better. Love mushrooms and anything with mushroom flavor.

  9. These rolls look soft and fragrant and wonderful. I am intrigued by your use of citrus oil to add flavor to the raisins. I have never thought of doing that and would like to try it. Is that something you’ve done before? Or was the use of the oil on raisins kind of an experiment? I’ve done things before like soaking raisins in orange juice, or in a diluted liqueur, before draining them and using them in a recipe but I’m always on the look-out for new ideas like yours. A very interesting technique!

    1. Hi Jane,
      So glad you asked. It was an experiment. I don’t normally keep orange juice in the house, and I only have a small amount of liquor for cooking and baking (seems I never have the right kind though). In the past I have tried to duplicate the raisin rolls I used to eat in Holland as an exchange student. Using a few drops of oil on the raisins seemed to add that special something I was looking for. So I tried it with these rolls and really liked it there too. Thanks for writing. pr

  10. Well these are a must try…I’m sure they’ll be fantastic since everything other bread recipe of yours has been.

    But just curious – is there a reason to knead the raisins in afterwards rather than during the bread machine knead cycle?

    1. Sue,
      That is an excellent question! If you add the raisins in the beginning, the machine will tear them up in the kneading process and your bread will be a darker color. Some machines will signal when it is OK to add nuts or fruit toward the end of the kneading cycle. If yours has this feature, this is the perfect time to add the raisins. For me, I either miss the signl or more often, I only want to add raisins to half the batch so I do it by hand. Thanks for asking. pr

  11. Oh.my.goodness. These look divine! I use orange oil, too, for different things. Love it!

  12. These look amazing and I love the combination of flavors. Up North I was able to buy Sun Maid’s “baking raisins” which I loved for recipes. They were tender, plump and juicy. Can’t find them here in the South for some reason. These certainly beat “hot cross buns” anyday!

  13. Good morning, Paula!

    I wonder why my heart smiles when I see you have a new post… could it be that you always share such tasty treats!

    Orange and lemon oil are new ingredients to me. Isn’t it amazing what wonderful variations you can make when you have a great basic bread dough.

    I think you mean, 3 tablespoons SUGAR in your recipe. I know because this recipe has been embedded in my head for the past 20 years 🙂

    Have a great week!
    Lorraine

  14. Dough correction: 3 tablespoons SUGAR!

    1. Yes, Yes, Phyllis. You are correct. I changed it. Thanks so much. pr

  15. The Café Sucré Farine says:

    Hello Paula! These sound fabulous, what a delicious breakfast (really any time of the day) treat! But I don’t think I could keep them around the house, way……… too dangerous, even the freezer would be calling my name if they were stashed away …………