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“If you're a rum-raisin freak you'll love these sticky buns. This is easy since you use frozen, thawed bread dough, which still tastes very much homemade. The square springform pan isn't absolutely necessary (you can use a regular square pan) but the rimmed lip catches drips from the glaze. I've included the 1-hour rum soaking time in the prep time. I found this in Sunset magazine.”
16 buns

Ingredients Nutrition


  1. In a bowl, pour 1/4 cup rum over raisins; let stand until slightly plumped, at least 1 hour.
  2. Butter a 9-inch square springform or regular baking pan.
  3. In a food processor, whirl 1 cup pecans, 1/4 cup butter, 1/4 cup brown sugar, cinnamon, salt and raisins until finely chopped.
  4. On a floured surface, with a floured rolling pin, roll bread dough into a 16x8-inch rectangle (if dough springs back let it rest for 5 minutes and try again).
  5. Spread rum-raisin filling over dough, leaving a 1/2-inch margin bare along one long edge.
  6. Starting at opposite edge, roll dough around filling into a cylinder; brush egg mixture over the bare edge, then pinch against cylinder to seal.
  7. Cut off ragged ends, then cut cylinder into 16 equal rounds and space them evenly, cut side down, in the pan.
  8. Cover with plastic wrap and let stand until doubled, about 40 minutes.
  9. Uncover and brush rolls lightly with egg mixture; bake in a 350° oven until browned, 25-30 minutes.
  10. Remove pan rim, or if you're using a regular pan, invert rolls onto a wire rack then invert again onto a rimmed plate.
  11. In a 1 1/2-2 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, 3-5 minutes; stir in remaining 2 tablespoons rum.
  12. Pour and scrape evenly over warm buns, if excess glaze pools at base, spoon over tops of buns.
  13. Serve warm.

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