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Rum Raisin Sticky Buns

Rum Raisin Sticky Buns. Light, tender, yeast raised cinnamon rolls turned into sticky buns by being baked on top of a layer of rum & butter caramel!

Rum Raisin Sticky Buns close up image on white plate with napkin and coffee cup

Rum Raisin Sticky Buns

Now wouldn’t the sight of these Rum Raisin Sticky Buns at a weekend brunch make your heart skip a beat. This has to be the most delicious sticky bun that I have ever eaten and Spouse says ditto for her.

Rum and raisin is her favourite ice cream flavour, so I had her in mind when I decided to create a whole new version of this brunch standout. I started with a rum and butter caramel sauce that sits at the bottom of the baking pan.

Rum Raisin Sticky Buns ready for the oven

Rum Raisin Sticky Buns ready for the oven

The cinnamon raisin rolls are made from a soft, sweet dough and are placed on top of the caramel to rise and then bake.

Rum Raisin Sticky Buns fresh from the oven

Rum Raisin Sticky Buns fresh from the oven

Once fully baked they are inverted onto a serving platter to let the caramel soak back through the rolls for some of the most outstanding sticky buns you will ever eat…just amazingly delicious!

Rum Raisin Sticky Buns image with title text for Pinterest

Like this Rum Raisin Sticky Buns recipe?

You’ll find lots of other ideas like this one in our Brunch Category and in our Muffins & Scones Category.

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If you loved this recipe you may also want to try our Sticky Blueberry Cinnamon Rolls Recipe.

Sticky Blueberry Cinnamon Rolls image with title text for Pinterest

Rum Raisin Sticky Buns
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Rum Raisin Sticky Buns - light, tender, yeast raised cinnamon rolls turned into sticky buns by being baked on top of a layer of rum & butter caramel!
Course: Breakfast/Brunch
Cuisine: North American
Keyword: cinnamon rolls, rum raisin, sticky buns
Servings: 12 sticky buns
Author: Barry C. Parsons
For the dough
  • 1 ¼ cups warm milk
  • 3 cups all purpose flour
  • 1 pkg (5 instant dry yeast
  • 3 tbsp melted butter
  • 2 tsp vanilla extract
  • ¼ tsp salt
  • ¼ cup sugar
  • 2 eggs slightly beaten
For the Rum & Butter Caramel
  • 1 cup brown sugar
  • 1/2 cup melted butter
  • 3 ounces dark rum
For the sticky bun filling
  • 1 cup brown sugar
  • ½ cup very soft butter
  • 2 tsp cinnamon
  • 1 to 1 1/2 cups golden raisins
To prepare the dough
  1. Combine 2 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
  2. Add the melted butter, warm milk, eggs and vanilla extract.
  3. Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps.
  4. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 1 cup of flour.
  5. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl. You may need to use a little less or a little more flour, this is not uncommon.
  6. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or counter top.
  7. Cover dough and leave to rest and rise for 30 minutes to one hour. While the dough is rising make the rum and butter caramel
To prepare the rum and butter caramel
  1. Add the  butter to a small saucepan over medium heat until it melts, then add the brown sugar.
  2. Whisk the butter and brown sugar together to make sure they are well incorporated.
  3. When the mixture begins to foam nicely, remove from the heat and quickly whisk in the rum.
  4. Be very careful when whisking in the rum, the sugar mixture will be very hot and the rum will likely begin to immediately steam up and boil but this all calms down quite quickly.
  5. Pour the caramel into the bottom of a well greased 9x13 inch baking pan.
To prepare the rolls
  1. Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
  2. Roll the rested dough our into a large rectangle about 12x18 inches.
  3. Combine the brown sugar, soft butter and cinnamon.
  4. Spread this mixture on the rolled out dough. Sprinkle on the raisins evenly.
  5. Starting at the short side of the rectangle, roll the dough into a log, pinching the dough together to seal at the end of the roll.
  6. Cut the roll into 12 equal pieces and place in the bottom of the baking pan on top of the caramel sauce.
  7. Cover the baking pan with a clean tea towel and allow the rolls to rise until at least doubled in size, about 1 1/2 to 2 hours. (I sometimes let them rise in the fridge overnight and pop them into the oven in the morning. I’ve also frozen them before they rise and take them out of the freezer to rise overnight on the counter top before going to bed)
  8. Bake at 350 degrees F for 35-40 minutes or until the rolls spring back when touched in the middle of the pan. Let rest in the pan for a few minutes before inverting the rolls onto a large serving platter or bread board.
Recipe Notes

The prep time does not include the rising time for the yeast raised dough.

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Recipe Rating

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Barry C. Parsons

Sunday 23rd of February 2014

You can absolutely use the traditional dough, which is really just white bread dough. It's just a matter of textural preference. This dough produces a softer roll.


Saturday 22nd of February 2014

I have been using your website for sometime now for recipes... They always come out spot on, absolutely delicious!! I made the traditional cinnamon buns last weekend and they were a huge hit!! Could I use the same dough recipe for these as in the traditional cinnamon buns? Or would you suggest giving this dougha. Try?

Thanks for the great recipes!!

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