All-Purpose Flour Sugar Salt Instant Yeast Whole Milk Unsalted Butter Eggs Brown Sugar Cinnamon Nutmeg Dark Corn Syrup Salted Butter Rum Pecans
Mix dry ingredients
In the bowl of an electric mixer, combine flour, sugar, salt, and yeast.
Melt butter and milk
In a small saucepan, heat milk and butter until butter melts. Cool to between 120 degrees and 130 degrees.
Pour into dry ingredients. Mix together.
Add egg and mix in. Knead 10-12 minutes, until dough is smooth and elastic.
Allow to proof at room temperature until doubled in bulk, about 1-1 1/2 hours.
Combine sugars and cinnamon in a small bowl. Set aside.
Heat butter, sugar, corn syrup, cinnamon, and nutmeg in a small saucepan.
Stir in rum.
Pour rum syrup into the bottom of the pan. Sprinkle with pecans. Set aside.
Roll dough into a 12"x18" rectangle.
Brush with melted butter. Sprinkle with filling mixture.
Beginning with the long side, roll dough jellyroll-style.
Cut & place in pan
With a serrated knife, slice into 1"-1 1/4" rolls. Lay rolls on top of syrup.
Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1-1 1/2 hours.
Bake rolls for 25 minutes, or until golden brown and cooked through.
Remove from oven and turn out onto serving tray.
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