I know it’s not the most exciting topic but I’ll try to make this introduction engaging. This is one of my favorite recipes and has been handed down through generations in my family, so hopefully you like them too!.
The “olive oil breakfast” is a recipe that includes hot buttered rum sticky buns.
Prepare to fall in love with this fantastic hot buttered rum sticky buns recipe if you enjoy the irresistible taste of hot buttered rum over the holidays. These gloriously sticky, delectable sticky buns are ideal for the fall season, particularly during the holidays when you may have guests around and want to surprise them with some stunning handmade delicacies.
Hot buttered rum sticky buns are a simple and delicious homemade breakfast or brunch delicacy. This recipe asks for a dash of rum and hot buttered rum spice to give these sticky buns their wonderful taste, while the buns are ultra-soft and supple, similar to ordinary cinnamon rolls.
The tangzhong method, which adds a roux of milk and flour to the dough to keep it soft for longer, gives them their exquisite suppleness. These fluffy hot buttered rum sticky buns are simple to prepare, and your family will adore them, too!
Hot Buttered Rum Sticky Buns: How to Make Them
Tent a piece of foil over your rolls if they’re browning too soon. When turning the rolls onto the baking sheet, use extreme caution since the caramel is quite hot!
If you want to double this recipe, bake your hot buttered rum sticky buns in a 913-inch baking dish. If you like, you may use rum extract instead of dark rum to flavor your sticky buns.
Substitute cinnamon roll dough for the dough if you want to decrease your prep time in half. It won’t be as soft and fluffy as the real thing, but it will save you a lot of time and work.
Hot Buttered Rum Sticky Buns: How to Store Them
Keep your hot buttered rum sticky buns at room temperature for 1 to 2 days or in the fridge for 4 to 5 days in an airtight container. Reheat them in the microwave for a few seconds.
How to Make Sticky Buns with Hot Buttered Rum
To make the dough
In a saucepan over medium heat, whisk together the water, milk, and flour until the mixture turns paste-like, approximately 2 to 3 minutes. Remove the pan from the heat. Whisk in the butter until the mixture is completely smooth.
Add the milk and whisk to combine.
In a separate bowl, whisk together the egg yolks.
In the bowl of a stand mixer, combine flour, milk powder, and yeast. Mix in the flour paste until you have a loose dough. Allow the dough to rest in a warm area for 20 minutes, covered with a moist towel or cling film. Mix in the sugar and salt, then knead the dough on medium-low for for 10 minutes, or until it’s elastic. It should still be sticky at this point.
Grease a bowl lightly with oil. Form a ball out of the dough and set it in the bowl.
Cover with a moist towel or cling film and let aside to rise for 1 to 12 hours, or until doubled in size.
To make the topping
Melt the butter in a medium saucepan over medium heat. Combine brown sugar, salt, and half a package of spice mix in a mixing bowl. Remove the pan from the heat and stir in the golden syrup, heavy cream, and rum, then set aside to cool somewhat.
to put together
Using butter, grease a baking pan. In a separate bowl, combine brown sugar and the remaining half of the spice mix.
Flour a work surface lightly. Turn out the dough and roll it into a 10-inch-long by-13-inch-wide rectangle.
Warm the butter until it’s nearly melted, but not quite. It should be brushed all over the dough.
Sprinkle the filling evenly over the dough, being careful not to get it on the edges.
Roll the dough tightly.
Roll the dough seam-side down, pinching the seam closed.
Make 9 smaller rolls out of the dough roll.
Fill the cake pan with the topping. Toss in the pecans.
In the cake pan, place the dough rolls.
Cover with a moist cloth and set aside in a warm, draft-free location for 30 to 60 minutes.
Wait until the size has doubled. Preheat the oven to 350 degrees Fahrenheit.
Preheat oven to 350°F and bake for 30–35 minutes, or until golden brown.
Remove them from the oven and place them on a baking sheet to cool.
Allow the rolls to cool to lukewarm before serving or storing.
Notes
Make your sticky buns in a 9-inch square cake pan. Chelsea bun recipe is a traditional sticky buns recipe. The dough for this type of bun is made with flour, butter and sugar. Reference: chelsea bun recipe.
