Go Back

Rum Raisin Cinnamon Twisted Rolls

Yield: makes 12
Author: Maryanne Cabrera


Rum Raisin:

  • 1 cup raisins
  • 1/2 cup dark rum
  • 1 Tablespoon Licor 43*, optional


  • 1/4 cup warm water, 110 degrees F
  • 2 1/4 teaspoon (7 grams) active dry yeast
  • 1/4 cup + 1 Tablespoon granulated sugar
  • 1 cup whole milk, room temp
  • 1 large egg
  • 1 large egg yolk (reserve egg white)
  • 1/2 teaspoon fine sea salt
  • 4 1/2 cups (600 grams) all-purpose flour
  • 6 Tablespoons unsalted butter, softened, room temp


  • 6 Tablespoons unsalted butter, softened, room temp
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1 Tablespoon ground cinnamon


  • reserved egg white
  • turbinado sugar, for sprinkling, as needed


  • Rum Raisin: Combine raisins, dark rum, and optional Licor 43. Cover and allow mixture to steep for 3 to 5 days. Strain raisins. Reserve rum syrup for other uses, or discard.
  • Dough: In a small bowl, combine warm water, yeast, and 1 tablespoon sugar. Let sit for 5 minutes to allow yeast to bubble and activate.
  • In the bowl of a stand mixer (or large mixing bowl), whisk together remaining 1/4 cup sugar, milk, egg, egg yolk, and salt. Add yeast mixture and whisk until incorporated.
  • Using a dough hook attachment, add in half of the flour. Mix on low speed while adding the softened butter one tablespoon at a time. Once all the butter has been added, add the remaining flour to the mixing bowl. Continue to knead on low speed until dough comes together. Instead speed to medium and knead until dough clears the sides of the bowl.
  • Transfer dough to a large greased bowl. Cover with plastic wrap. Allow dough to rest for 2 hours. During this time the dough will double in volume.
  • Filling: In a medium bowl, mix together softened butter, sugar, brown sugar, and cinnamon until smooth. Set aside.
  • Assembly: Preheat oven to 350 degrees F. Remove plastic wrap and punch dough risen dough.Divide dough into 6 equal parts. Keep dough covered with plastic wrap to prevent dough from drying out. Working with one portion of dough, roll dough into an 18 x 4-inch rectangle. Spread about 2 tablespoons of filling over dough. Sprinkle about 2 tablespoons of rum raisins over dough. Cut the rectangle into two 9 x 4-inch rectangles.
  • Starting from the long side, roll dough. Pinch seams shut. Using a sharp knife, cut through the dough lengthwise, keeping one end of the dough attached (as shown in photo above).
  • Twist the two sides so they both face upward. Twist dough over itself to braid the two sides together. Pinch the end of the braid together. Starting the uncut portion of the dough, roll dough on itself and tuck the end under the center of the roll. Transfer to a parchment lined baking sheet, spacing rolls about 2-inch apart. Repeat with remaining dough portions.
  • Topping: In a small bowl, whisk together reserved egg white and 1 teaspoon of water. Brush assembled rolls with egg wash mixture. Generously sprinkle turbinado sugar over rolls.
  • Bake rolls for 20-22 minutes until golden brown in color. Serve warm.


  • While these rolls are best enjoyed the day they're baked, they last for a few days. Keep them stored in an airtight container. Reheat them gently in a toaster over, or pop in the microwave with a glass of water (to keep the dough from drying out) for about 30 seconds.
  • Licor 43 is vanilla flavored Spanish liqueur
  • inspired by braided cinnamon buns from Family Circle, January 2017
All images and text ©The Little Epicurean