Rum Raisin Pecan Overnight Rolls (Abm)

photo by BakinBaby
- Ready In:
- 50mins
- Ingredients:
- 18
- Yields:
-
15 buns
- Serves:
- 15
ingredients
-
Dough
- 1 1⁄4 cups milk
- 1 1⁄2 teaspoons vanilla
- 3 tablespoons butter
- 3 tablespoons sugar
- 1 teaspoon salt
- 2 teaspoons yeast
- 1 tablespoon orange zest (optional)
- 3 cups flour
-
Filling
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- 3 teaspoons cinnamon
- 1 cup pecans
- 1⁄2 cup golden raisin
-
Topping
- 1 cup brown sugar
- 1⁄2 cup honey
- 1 cup butter
- 1⁄3 cup rum
- 1 1⁄2 cups pecans (coarsley chopped)
directions
- Heat milk and butter in microwave for about 45 seconds.
- Add dough ingredients into bread machine per mfg. instructions, process on dough cycle.
- When dough is almost done, combine filling ingredients in food processor, blend until well combined.
- Remove dough from machine, place on lightly floured board, let rest 5 min., then roll into a 12x15 rectangle, springle dough with filling and press into dough with a rolling pin, roll up dough as tightly as possible jelly roll style.
- Combine topping ingredients in a small saucepan, heat to just warm.
- Pour topping mix into a 9x13 pan, that has been buttered bottom and sides.
- Cut dough crosswise into 1" slices, arrange in rows of three, over topping, leaving, some room for the buns to rise, 15 rolls should fit perfectly.
- Cover buns with plastic wrap and allow to set overnight.
- Next morning; Place rolls in an oven, that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the rolls, close door, let rise until puffy, approximately 30 min., remove rolls and water.
- Preheat oven to 350, when oven is ready, placer rolls on the middle rack, back until golden brown, about 30 minute.
- Remove from oven, place another baking sheet or pan over that, flip buns over.
- Let the buns cool at least 20-30 minute before serving.
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RECIPE SUBMITTED BY
BakinBaby
Cave Creek, Arizona