CINNAMON & SPICED RUM ROLLS

THE DOUGH, HERE’S WTF YOU NEED:

1 cup full fat milk, slightly warmer than lukewarm

¼ cup salted butter, melted and lukewarm

2 tsp instant dry yeast

2 large eggs, at room temperature

1 tsp salt

1 cup brown sugar

4 ½ cups all-purpose flour

THE FILLING, HERE’S WTF YOU NEED:

½ cup unsalted butter, melted

½ cup salted butter, at room temperature

1 cup demerara sugar

2 tbsp cinnamon powder

1 tbsp dark spiced rum (we like Captain Morgan's)

4 tbsp pecans, finely chopped

THE FROSTING, HERE’S WTF YOU NEED:

200 g cream cheese, softened

30 g butter, at room temperature

1 cup cooking cream

1 tsp salt

150 g sugar, powdered

1 tsp vanilla extract

2 tbsp spiced rum

THE TOPPING, HERE’S WTF YOU NEED:

1 cup pecans, finely chopped

HERE’S WTF YOU DO:

In a greased bowl, pour in the warm milk and butter. Give this a stir and then sprinkle the yeast over, and then leave it alone for 3 minutes.

Then, add in the eggs, salt, sugar and mix well. Now you can do this by hand, we don’t need a mixer, all you need is a good wooden mixing spoon. Add in your flour, a cup at a time until you get to 4 cups and stir the mix, it will be quite sticky. Let this rest for 3 minutes before adding in the last half cup and stir until all comes together.

Now we want a warm environment, so if your kitchen is cold, take a fresh damp towel and pop it into the microwave for a minute. Then cove your bowl of dough with it and pop it into the warmest space you can find to rise, for around 45 minutes.

Meanwhile, prepare your tins and cinnamon filling. Pour the 1/2 cup of melted butter to coat the bottoms and sides of your baking tin. Now for your filling, take your room temperature butter and mix it up with the sugar, cinnamon powder, spiced rum and chopped pecans.

Your dough has risen and ready. Sprinkle your working surface with a good amount of flour. Dump out your dough there and using your hands, spread it into the most even rectangle shape you can manage, gently

Then, using a rolling pin (or an old wine bottle), roll the dough further into a larger rectangle about 1/2 inch in thickness. Spread your filling all over the dough, yum!

Now roll the damn thing up, from one long end to the other. Cut into slices, you should get 12. Place them into your baking tin and then place this into your warm safe space and forget about them for 30 minutes, until risen by nearly double.

Meanwhile preheat your oven to 360°F and then place your rolls in, baking for 15-18 minutes until golden brown. Remember, these will cook pretty quick and we don’t want to over bake them.

While your rolls are getting baked, prep your frosting. Mix well the cream cheese, butter, cream, salt, powdered sugar, vanilla extract and spiced rum.

Once your rolls are out of the oven, leave them to cool for 8 minutes before pouring your frosting over.

Delish. Eat straight away or cover with foil once cooled, refrigerate and warm each roll up for 40 secs before serving.

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CINNAMON & SPICED RUM ROLLS