Sunday, December 22, 2013

No-rise Hot Buttered Rum Cinnamon Rolls

by Darla

No-rise Hot Buttered Rum Cinnamon Rolls from BakingdomThis year, I have the second best Christmas tree ever, thanks to my sister. The first best Christmas tree was because of her, too, though, so I don’t feel bad saying this one is second.

We got home from England last night, late. The first thing to greet us when we opened the door was our sweet Loki boy. It doesn’t get any better than that. :)

The second thing to greet us as we walked into our home was a sweet and lovely little Christmas tree and a box of ornaments.

When we moved to Europe this past summer, we made a choice not to bring our Christmas decorations with us. We have spent 12 years accumulating our decorations, and they are all very special to us; we were afraid to risk them on a transatlantic move. Instead, we put them into storage and resigned ourselves to a little less twinkle, not as much glistening, and a shortage of shine for the next three Christmases.

Much to our surprise, my sister decided this wouldn’t do, and planned a surprise Christmas tree for us. Although, this really shouldn’t have surprised me at all.

When I was a kid, probably about 13 years old, my parents couldn’t afford a Christmas tree that year. As I’ve mentioned before, my dad was very, very ill when I was growing up, and unable to work. My mom worked full time, but it was barely enough to keep us afloat.

This particular year, they told us that they decided not to get a tree, so that we could have more gifts to open. My sisters and I were really disappointed, but you could tell that my dad was on the verge of tears. Our disappointment waS mild compared to the sadness he was feeling.

Perhaps a Christmas tree is just a commercialized symbol that actually has nothing to do with the true meaning of Christmas, but it was hard for him to know that we wouldn’t have one that year. Harder maybe because he felt he should be able to provide something so simple for his family.

They told us we wouldn’t have a tree before church one Sunday. Afterwards, my sister couldn’t let it go. She was driving by then, and she and I left church together, scheming, while our other sister went with Mom and Dad to distract them.

We had exactly $12 between the two of us, and we were planning to get any tree we could for that amount. We drove around all afternoon, visiting tree lots and department stores, looking for a tree that fell into our price range. As you can imagine, we had little zero luck.

Finally, at the last lot we were planning to visit before throwing in the towel, we approached the guy running the place, and explained our situation. We asked if he had any trees for $12, and he said he thought he did. He took us over to a beautiful little tree, about five feet tall, and said that we could have it.

I’m positive this tree was more than $12, but I’m also positive that he didn’t care. He helped us load the tree onto my sisters car and tie it down, then he waved us away when we tried to pay.

It’a been about 20 years since that day, but I still look back on it when I need reminding of the goodness of humanity. I look back on it when I am missing my dad more than usual, and I remember the smile on his face, and the tears in his eyes, when we led him and my mom out to see the tree. Now, today, I look back on it and see it every time I look at the sweet tree standing in my living room today.

All of our Christmas trees over the years have been beautiful and special – the first one the Hubster and I got as a married couple, the first tree we cut done with the boys – but the tree we were able to give my parents that year glows the brightest of all, and this year’s tree is a wonderful reminder of one of the best Christmas memories I’m blessed enough to have.

In the interest of all things good, and paying it forward, I made you guys the perfect breakfast for Christmas – or any – morning! Hot, butter-y, sweet and spicy. That pretty much sums up hot buttered rum, and it sums up these cinnamon rolls. These are decadent and over-the-top (just what we like for holiday treats), but very, very simple, and easily customizable (I used rum flavoring in place of real rum, for example). Since they’re no-rise, you can either prepare to the point of baking the night before, and bake them in the morning. Or you can whip them up and make them from start to finish the day you’re serving them – they only take about 45 minutes from ingredients to the breakfast table. :)

Oven ready Rum Cinnamon Rolls from BakingdomMixing these up nay takes about 10 minutes, and then you’re ready for rolling, slicing, and baking. I use a very, very sharp knife that I’ve coated in flour to cut my cinnamon rolls. It’s not really necessary, but it makes the whole job go quicker and smoother, so why not?

When you roll the dough for these, be sure to roll it tightly, so that you get a nice swirl, and to keep all of the filling neatly in the rolls.

Hot Buttered Rum Icing from BakingdomThe icing in this recipe is what really gives these bad boys hot-buttered-rum-goodness.

While the rolls are still nice a hot from the oven, drizzle every last bit of icing over the top of them. There’s a bit of cream cheese and, some buttermilk, in the icing that keeps it from being too cloyingly sweet, so more is more in this case. Trust me.

Homemade Hot Buttered Rum Cinnamon Rolls from BakingdomMore. is. more.

Make sure that you thoroughly grease and flour your baking pan before adding these rolls to it. With all that spicy-sweet filling, these tend to stick without enough preparation.

Not that it makes them any less delicious. ;)

Hot Buttered Rum Cinnamon Rolls from BakingdomI’m basically obsessed with these. They’re crisp and flaky on the edges, and soft and buttery inside. The mixture of the warm cinnamon filling with the smooth cream cheese frosting are exactly what a cinnamon roll should be. And then you add fragrant rum and nutmeg…I can’t even.

I froze these, rather than share them. That’s how good they are. The end.

Enjoy!

Hot Buttered Rum Cinnamon Rolls
Makes 8 rolls

Ingredients

FOR THE FILLING
1/2 cup packed brown sugar
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted

FOR THE ROLLS
3 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon rum extract or flavoring (or 2 tablespoons rum)
3 tablespoons unsalted butter, melted

3 more tablespoons unsalted butter, melted, for filling and brushing the rolls

FOR THE ICING
2 tablespoons cream cheese, at room temperature
2 tablespoons buttermilk
1 cup confectioners’ sugar
1/4 teaspoon ground nutmeg
1 teaspoon rum extract or flavoring (or rum to flavor)

To make the filling: Combine all of the dry ingredients in a small bowl. Add the melted butter and stir with a fork until the mixture looks like wet sand. Cover and set aside.

To make the dough: Preheat the oven to 425 degrees. Grease and flour (or coat with non-stick baking spray) a 9-inch cake or pie pan.

In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the buttermilk, rum extract, and 3 tablespoons of the butter and stir until just combined. Transfer the dough to a floured work surface and knead until the dough is smooth (it will still be very soft and a little sticky, but should be smoother and less lumpy). Add more flour, as needed, to be able to knead the dough without it sticking too much.

Flatten the dough into a rectangle about 12 inches by 8 inches. Pour 2 tablespoons of the remaining melted butter on and spread around with your fingers. Pour the cinnamon roll filling over the dough and spread it evenly, leaving about a 1/2 inch or so border around the outside edge. Press the filling down to sort of pack it on top of the dough.

Starting on the long side of the dough, roll the side up, pressing as you go, to create a tightly rolled log (be gentle, as this will likely stick to the counter a bit). Pinch the seam closed and lay the log seam side down. Cut into 8 even pieces, laying each one flat as you go. Gently press down on the top of each roll, then transfer them to the prepared pan. Brush with the remaining tablespoon of melted butter. Bake for 20 to 25 minutes, until golden brown.

To make the icing: In a medium bowl, beat the cream cheese until smooth, and add the sugar and nutmeg. Mix until the sugar and cream cheese start to come together a bit. Add the buttermilk and whisk well, until the mixture is smooth. Stir in the rum extract. If the icing is too runny, add more sugar to reach the desired consistency. If it is too thick, add more buttermilk or rum (there’s on wrong answer).

Upon removing the cinnamon rolls from the oven, allow them to cool in the pan for about 5 minutes.

Pour the icing over the cinnamon rolls. Serve rolls while still warm.

These will keep in an airtight container for at least 3 days.

Recipe by Darla

Pin It

{ 16 comments… read them below or add one }

1 amelia December 22, 2013 at 10:45 am

Hi Darla! I would love these for Christmas day breakfast, so I was wondering whether I could prepare them up to putting them in the pan and then refridgerate? Thanks!

Reply

2 Denise December 22, 2013 at 2:15 pm

I am wondering the same thing.

Reply

3 amelia December 22, 2013 at 11:03 pm

I was totally just the person who asked the question that was already answered! Can I blame Christmas stress-brain!?! Sorry Darla!

Reply

4 Darla December 24, 2013 at 6:08 pm

Hi! So sorry for the slow reply. Yes, you can do exactly that! Prepare the rolls and get them set up in the pan, then cover with plastic wrap and refrigerate until ready to bake. When you’re going to bake them, remove them from the refrigerator 30 minutes before baking, so that they can warm slightly. I hope this is helpful!

Reply

5 amelia January 12, 2014 at 8:54 pm

Thank you Darla! I only just saw your response. I made a batch and sent half to my boyfriend’s mum and dad for their Christmas day breakfast and we all loved them! Definitely the best start to our day :)

Reply

6 Vicki December 22, 2013 at 2:56 pm

Darla, your beautiful story brought me to tears. Merry Christmas!

Reply

7 Katrina @ Warm Vanilla Sugar December 22, 2013 at 3:51 pm

These are super dreamy!! Love the glaze!

Reply

8 Beth December 22, 2013 at 5:09 pm

i know what you mean about special christmas trees…sigh…Merry Christmas!

Reply

9 Bernadette December 22, 2013 at 7:27 pm

Beautiful story, Darla, I love hearing stories like that which hold meaning, make the beauty of the season and its meaning as well as the heart of humanity present.

The rolls look terrific and with two cinnamon roll afficionados in the house, I’ll be sure to try them (still wanting to make the red velvet with eggnog recipe). Have a blessed Christmas!

Reply

10 liz December 23, 2013 at 2:49 am

a really heartwarming story…

this post makes me want to cry….. first, because of your story… and second.. because why I made these before?!?!
what am i waiting for?!?

Reply

11 Tina @ Sugar Bean Bakers December 24, 2013 at 6:00 pm

I love the story of the tree, how beautiful,

These rolls sound incred too!

Reply

12 Alison December 25, 2013 at 2:57 pm

Nice story, and wonderful recipe!

Made these this morning — my first time making cinnamon rolls ever. They were delicious, but sort of sticky. Like, there will be a lot of soaking of the pan and plates to get the cinnamon off. I guess I didn’t roll them tight enough?

Happy Christmas!

Reply

13 Mary December 28, 2013 at 1:00 am

We used to get our trees from the back of the elementary school up the street from our house. Years ago, each class had a real tree. After the school closed for Christmas, the janitor would throw them over a small hill down toward the river. We would climb down and pick out the best one ( the one with the most needles left). It had a second life in our home and we were able to have a real tree. Sometimes it already had some tinsel on it!

Reply

14 Debbie January 3, 2014 at 11:53 am

I made these the night before Christmas, wrapped, put in fringe till morning. Baked frosted and we so enjoyed them. My daughter said they tasted like Christmas. Thanks so much for sharing this with us.

Reply

15 Elizabeth Adams January 3, 2014 at 10:03 pm

Thanks goodness for this recipe! I tried cinnamon buns for Christmas morning and I think I let them rise too long! I was left without that gooiness that we all love – these look like a great option. I’m glad you added rum to the icing – here in Kentucky we might sub in a little bourbon :-).

Reply

16 Courtney January 13, 2014 at 9:54 pm

This post brought tears to my eyes, Darla. There’s just so much love behind it.

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: