Rum Raisin Pecan Overnight Rolls (Abm)

READY IN: 50mins
YIELD: 15 buns




  • 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.