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Rum-Raisin Sticky Buns

Yield Makes 16 sticky buns


  • 1/4 cup plus 2 tablespoons dark rum
  • 1 cup raisins
  • About 1/2 cup (1/4 lb.) butter
  • 1 1/2 cups pecan halves
  • 1 cup firmly packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 pound frozen bread dough, thawed
  • 1 large egg, beaten to blend with 1 tablespoon water
  • 1/4 cup dark corn syrup

Nutrition Information

  • calories 303
  • caloriesfromfat 45 %
  • protein 4.1 g
  • fat 15 g
  • satfat 4.6 g
  • carbohydrate 42 g
  • fiber 1.6 g
  • sodium 260 mg
  • cholesterol 29 mg

How to Make It

  1. In a bowl, pour 1/4 cup rum over raisins; let stand until slightly plumped, at least 1 hour. Butter a 9-inch square springform or regular baking pan.

  2. In a food processor, whirl 1 cup pecans, 1/4 cup butter, 1/4 cup brown sugar, cinnamon, salt, and raisins with rum until finely chopped.

  3. On a floured surface, with a floured rolling pin, roll bread dough into a 16- by 8-inch rectangle. (If dough springs back, let rest for 5 minutes, then roll again.) Spread rum-raisin filling over dough, leaving a 1/2-inch margin bare along one long edge.

  4. Starting at opposite edge, roll dough around filling into a cylinder. Brush egg mixture over bare edge, then pinch against cylinder to seal. Cut off ragged ends, then cut cylinder into 16 equal rounds. Space rolls evenly, each on a cut side, in pan. Cover with plastic wrap and let stand until doubled, about 40 minutes.

  5. Uncover and brush rolls lightly with egg mixture. Bake in a 350º regular or convection oven until browned, 25 to 30 minutes. Remove pan rim (if using a regular pan, invert rolls onto a wire rack, then invert again onto a rimmed plate).

  6. In a 1 1/2- to 2-quart pan over medium-high heat, combine remaining 3/4 cup brown sugar, 1/4 cup butter, and 1/2 cup pecans with corn syrup. Stir until mixture is thick and bubbling, 3 to 5 minutes. Stir in remaining 2 tablespoons rum. Pour and scrape evenly over warm buns. If excess glaze pools at base, spoon over tops of buns. Serve warm.

  7. Nutritional analysis per sticky bun.