Hot Buttered Rum Sticky Buns: the ultimate recipe for a phenomenal holiday pastry

If you love the unbeatable flavor of hot buttered rum around the holidays, get ready to fall in love with this incredible hot buttered rum sticky buns recipe. These gorgeously sticky, mouthwatering sticky buns are perfect for autumn, especially during the holidays when you might have friends and family staying over and want to serve up some impressive homemade treats.

Hot buttered rum sticky buns are an ideal homemade breakfast or brunch treat you can make without fuss. Similar in look to regular cinnamon rolls, this recipe calls for a dash of rum and hot buttered rum spice that give these sticky buns their incredible flavor, while the buns are ultra-soft, tender.

They get their wonderful tenderness thanks to the tangzhong technique, which adds a roux of milk and flour to the dough, keeping it soft for longer. You'll love these easy-to-make, fluffy hot buttered rum sticky buns – and so will your family!

Tips for Making Hot Buttered Rum Sticky Buns

If your rolls are browning up too quickly, tent a piece of foil over them.

Be very careful when flipping the rolls onto the baking sheet – that caramel is incredibly hot!

If you want to double this recipe, use a 9×13-inch baking dish to bake your hot buttered rum sticky buns.

Dark rum will give your sticky buns the best flavor, but you can use rum extract if you prefer.

If you want to cut your prep time in half, substitute the dough for cinnamon roll dough. It won't be quite as soft and fluffy, but it'll save you loads of time and effort.

How to Store Hot Buttered Rum Sticky Buns

Keep your hot buttered rum sticky buns in an airtight container at room temperature for 1 to 2 days or in the fridge for 4 to 5 days. Give them a quick zap in the microwave to reheat them.

How to Make Hot Buttered Rum Sticky Buns

For the dough

Whisk water, milk, and flour in a saucepan over medium heat until the mixture becomes paste-like, about 2 to 3 minutes. Remove from heat. Add butter to the paste and whisk until smooth.

Whisk in the milk.

Beat in the egg yolks.

Add flour, milk powder, and yeast to the bowl of a stand mixer. Add in the flour paste and mix until a loose dough forms. Cover with a damp cloth or cling film and leave the dough to rest in a warm place for 20 minutes. Mix in the sugar and salt and knead the dough on medium-low until it's elastic about 10 minutes. It should still be sticky.

Lightly grease a bowl with oil. Shape the dough into a ball and place it into the bowl.

Cover with a damp cloth or a cling film and leave in a warm place to rise for 1 to 1 ½ hour or until double in size.

For the topping

Melt butter over medium heat. Stir in brown sugar, salt, and half a packet of the spice mix. Take the mixture off the heat, then beat in golden syrup, heavy cream, and rum then let it cool slightly.

To assemble

Grease a baking pan with butter. Whisk brown sugar and the remaining half of the spice mix in a small bowl.

Lightly flour a work surface. Turn out the dough and roll it into a rectangle about 10 inches tall by 13 inches wide.

Warm the butter until it is almost but not completely melted. Brush it over the dough.

Evenly sprinkle the filling over the dough, making sure not to sprinkle it over the edges.

Tightly roll up the dough.

Pinch the seam closed and roll the dough so it is seam-side down.

Cut the dough roll into 9 smaller rolls.

Pour the topping into the cake pan. Add pecans.

Place the dough rolls into the cake pan.

Cover with a damp towel and leave for 30 to 60 minutes in a warm, draft-free place.

Wait until doubled in size. Preheat your oven to 350F.

Bake for 30 to 35 minutes, or until golden brown.

Remove from oven and invert them onto a baking sheet.

Leave the rolls to cool down to lukewarm, then serve or store for later.

Notes

Use a 9-inch square cake pan to make your sticky buns.