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

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!
Course Breakfast/Brunch
Cuisine North American
Keyword cinnamon rolls, rum raisin, sticky buns
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
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.