Best Easy Flaky Soft Sweet Rum Rolls

My Cozy Kitchen Secret

Hello, dear. Come sit. Let’s talk about something sweet. I want to share my rum roll recipe with you. It is my favorite thing to bake on a slow morning. The smell fills the whole house. It feels like a hug.

These rolls are flaky, soft, and just sweet enough. I still laugh at that. My grandson calls them “cinnamon clouds.” That is the best name. Making them is simpler than you think. Trust me, you can do this.

A Little Story and a Fun Fact

I learned this recipe from my friend Margie years ago. We would bake together every Sunday. Her secret was the rum flavoring in the glaze. It makes the rolls taste special and warm.

Fun fact: The rum flavoring gives a cozy taste without any real alcohol. So it is perfect for everyone. Isn’t that nice? Now, what is your favorite baking memory? I would love to hear it.

Why the Simple Steps Matter

Letting the dough rise is the most important step. This matters because it makes the rolls light and fluffy. Do not rush it. Find a warm spot, like near a sunny window.

Covering them with foil while baking matters, too. It keeps them soft. The last few minutes without the foil make them golden. Doesn’t that smell amazing? It tells you they are almost ready.

The Magic of the Glaze

The glaze is what makes these rolls sing. You brush some on hot from the oven. The roll soaks it right up. Then you drizzle more on after they cool a bit.

This two-step trick is my favorite part. It gives you a perfect mix of sticky and sweet. Do you like your pastries very sweet, or just a little? Tell me your preference.

Time to Share the Warmth

These rolls are best shared. I always take a plate to my neighbor. Sharing food is how we show we care. It connects us.

Baking is not just about eating. It is about the quiet time mixing dough. It is about the happy faces taking a first bite. Will you make these for someone special this week? I hope you do.

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	4 cups	For the dough
Dry instant yeast	1 tablespoon	For the dough
Salt	1 teaspoon	For the dough
Granulated sugar	1/4 cup	For the dough
Butter, melted	1/4 cup	For the dough
Egg, whisked	1	For the dough
Warm milk	1 cup + 2 tablespoons	For the dough
Butter, melted	1/4 cup	For the filling
Brown sugar	1/2 cup	For the filling
Ground cinnamon	2 teaspoons	For the filling
Butter	2 tablespoons	For the glaze
Brown sugar	2 tablespoons	For the glaze
Milk	1 1/2 tablespoon	For the glaze
Powdered sugar	3/4 cup	For the glaze
Rum flavoring	1 1/2 teaspoons	For the glaze

My Cozy Kitchen Rum Rolls

Hello, my dear. Come sit at the table. I want to tell you about my rum rolls. They don’t have real rum, just the flavor. It smells like a sweet, warm hug. My grandson calls them “cinnamon roll cousins.” I still laugh at that. Making them is a happy little project. The dough is soft and forgiving. Your kitchen will smell amazing. Let’s make some memories together.

Step 1: Let’s wake up the yeast. Mix the flour, yeast, salt, and sugar in your big bowl. Add the melted butter, whisked egg, and warm milk. Your milk should feel like a warm bath, not hot. Hot milk will make the yeast sleepy. Mix it all for a good, long while. You want a smooth, soft dough ball. (My hard-learned tip: if your kitchen is chilly, let the dough rise in your oven with just the light on).

Step 2: Pat the dough into a greased bowl. Cover it with plastic wrap. Find a warm spot for it to nap. It needs to get big and puffy. This takes about an hour. Use this time to tidy up. Or just sit and dream. I love this quiet waiting time. What’s your favorite thing to do while dough rises? Share below!

Step 3: Now for the fun part. Punch the dough down. It will sigh, and that’s okay. Roll it out on your counter. Try for a nice rectangle. Brush it with melted butter. Then, sprinkle your brown sugar and cinnamon all over. Doesn’t that look wonderful? Roll it up tightly, like a cozy blanket. Then, slice it into twelve even rolls.

Step 4: Place each roll in a greased muffin cup. They look like little snails now. Cover them and let them rise again. They will get nice and plump. Preheat your oven. Bake them covered with foil first. This keeps them soft. Then remove the foil to let them turn golden. That color is pure happiness.

Step 5: While they bake, make the glaze. Melt butter, brown sugar, and milk in a pan. Let it bubble once, then take it off the heat. Stir in the powdered sugar and rum flavoring. Oh, that smell is pure magic. Brush most of this glaze on the hot rolls. Drizzle the rest on after ten minutes. Then, try to wait before you take a bite. I can never wait long.

Cook Time: About 25 minutes
Total Time: About 2 hours 30 minutes
Yield: 12 delicious rolls
Category: Baking, Sweet Treat

Three Fun Twists to Try

Once you master the basic recipe, you can play. I love adding little surprises. It makes baking feel like an adventure. Here are three of my favorite twists.

Apple Pie Twist: Add a layer of finely chopped apples over the cinnamon sugar. It tastes like autumn in every bite.
Chocolate Dream: Sprinkle mini chocolate chips with the filling. They get all melty and wonderful.
Orange Zest Glow: Add a teaspoon of orange zest to the glaze. It’s bright and sunny.

Which one would you try first? Comment below!

Serving Them Up Right

These rolls are stars all on their own. But I like to make a moment of it. For a special breakfast, add crispy bacon on the side. The salty taste is perfect with the sweet roll. For an afternoon treat, place one on a pretty plate. A dollop of whipped cream turns it into dessert.

What to drink? A cold glass of milk is the classic choice. It just feels right. For the grown-ups, a cup of strong black coffee is lovely. It cuts through the sweetness so nicely. Which would you choose tonight?

Keeping Your Rum Rolls Perfectly Soft

These rolls are best fresh. But they keep well too. Let them cool completely first. Then store them in a sealed container. They will stay soft for two days on the counter.

You can freeze them for later. Wrap each roll tightly in plastic. Then place them all in a freezer bag. I once forgot a batch in my freezer for a month. They tasted just-baked when thawed!

To reheat, warm them in a 300-degree oven for 10 minutes. This brings back their flaky magic. Batch cooking saves time for busy weeks. It also fills your home with warmth twice. Have you ever tried storing it this way? Share below!

Fixing Common Rum Roll Troubles

Sometimes dough does not rise. Your yeast may be old. Always test it in warm milk with a pinch of sugar. If it foams after five minutes, it is alive. I remember when my first batch stayed flat. Old yeast was the culprit!

The filling can leak out during baking. Just roll the dough tightly. Pinch the seam closed at the end. This keeps all the sweet cinnamon sugar inside. A good seal makes every bite delicious.

Rolls can become dry if over-baked. Watch them closely after removing the foil. They are done when golden, not dark brown. Perfect baking builds your kitchen confidence. It also guarantees a soft, sweet treat. Which of these problems have you run into before?

Your Rum Roll Questions, Answered

Q: Can I make these gluten-free? A: Try a 1-to-1 gluten-free flour blend. Results may be a bit more dense.

Q: Can I make the dough ahead? A: Yes. After the first rise, punch it down. Keep it covered in the fridge overnight.

Q: What if I don’t have rum flavoring? A: Use vanilla extract instead. The rolls will still be wonderfully sweet.

Q: Can I double the recipe? A: Absolutely. Just use two muffin pans. Your friends will thank you.

Q: Any optional add-ins? A: A handful of raisins or chopped walnuts in the filling is lovely. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these rum rolls. They always make my kitchen smell like happiness. *Fun fact: the “rum” flavor comes from an extract, so they are family-friendly!*

I would love to see your beautiful creations. Sharing food connects us all. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. Happy cooking!

—Anna Whitmore.