Cinnamon raisin buns with rum cream cheese icing

Cinnamon raisin bun with cream cheese frosting on a mini purple cake stand with frosting and pan of buns in background

The dough for these cinnamon raisin buns can be left in the fridge overnight to rise slowly, but this time I wanted the buns faster, so I let the dough rise in the protected space of my oven with just the oven light on. This takes just under a couple hours and works like a charm.

Unglazed cinnamon raisin buns in round cake pan with knife
My recipe makes about three dozen buns, so once I had rolled out and cut them all, I baked one dozen right away for myself, then the second dozen, I left in the fridge overnight and baked them the next day, and the third dozen, I froze for later. Please note that if you refrigerate a batch overnight (or freeze a batch), make sure that you let them come to room temperature before baking them so that they poof up nicely when you eventually stick them in the oven. If the buns aren’t room temperature when you begin to bake them, they won’t bake up as fluffy. They’ll still be tasty, but not as soft and light.
Cinnamon raisin bun on miniature purple cake stand, unglazed with icing in background ready to be spread on the bun

Cinnamon raisin buns with rum cream cheese icing

These cinnamon raisin buns are made from an enriched bread dough (with eggs and butter) that can be kneaded in a stand mixer. The baked buns are topped with a cream cheese icing spiked with a little rum
Course Breakfast
Cuisine American
Keyword cinnamon raisin buns
Prep Time 45 minutes
Cook Time 25 minutes
Rise time 1 hour
Total Time 1 hour 10 minutes
Servings 36
Calories 191kcal
Author Janice


6 Qt Pro mixer
Rolling pin
Mini offset


Dough recipe

  • 240 grams (1⅔ cups) sultana raisins
  • 60 mL (¼ cup) spiced or dark rum
  • 16 grams (4 tsp) instant yeast
  • 500 mL (2 cups) milk (2 % fat) warmed to roughly 105°F
  • 57 grams (¼ cup) unsalted butter room temperature
  • 115 grams (½ cup) granulated sugar
  • 1 large egg room temperature
  • 10 mL (2 tsp) Diamond Crystal fine kosher salt
  • 810 grams ( cups) all-purpose flour divided

Filling recipe

  • 113 grams (½ cup) unsalted butter melted
  • 130 grams ( cup) dark brown sugar
  • 15 mL (1 tbsp) ground cinnamon

Rum cream cheese icing

  • 85 grams (¼ cups) Philadelphia cream cheese (full fat, regular) room temperature
  • 35 grams ( tbsp) icing sugar
  • 45 mL (3 tbsp) skim milk (fat free)
  • 15 mL (1 tbsp) spiced or dark rum


  • In a small bowl, mix the raisins with the rum. Let soak over night (if you forget to do this, just microwave the rum and raisins to coax the raisins into absorbing the some of the booze).
  • In a medium bowl, combine the yeast and warm milk. Set aside to get all bubbly while you measure out the rest of the ingredients (about 10 minutes).
  • In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and egg for one minute.
  • Add the bubbly yeast mixture to the creamed butter mixture. Mix for one more minute.
  • Strain the raisins and add them to the mixer. Mix again for 30 seconds.
  • Begin to add three quarters of the flour. Add the salt. Mix for a minute or so until the dough mostly comes together, then remove the paddle attachment and switch it for the dough hook.
  • Knead the dough on medium-low for about 5 minutes. Stop the mixer and feel the dough. If it is very sticky, you will need to add more flour until you get a dough that is just tacky. Continue to add the remaining flour a couple tablespoons at a time, until the dough is tacky, not sticky. If the dough is too dry, sprinkle a little water over and knead it a little more. Overall, you will want to have needed the dough for about 7 to 10 minutes.
  • Transfer the dough to a greased bowl. Grease the top of the dough, and cover the bowl with plastic wrap. Mark the level the dough is at on the bowl so that you will know when it is doubled in size.
  • Place the dough either in the fridge to rise slowly overnight, or in the oven, with just the oven light on.
  • When the dough is almost doubled, prepare the filling components by melting the butter in a small bowl in the microwave, and in another small bowl, mix the brown sugar and the cinnamon. Set these aside.
  • When the dough has doubled, remove it from the oven (or fridge, in this case you should let it warm up to room temperature!) and punch it down.
  • Divide the dough into three parts.
  • Roll each piece out to a rectangle of about 16×10 inches.
  • Brush each rectangle with one third of the melted butter. Be sure to leave a small one-inch border all the way around the rectangle.
  • Sprinkle each with one third of the cinnamon sugar. Be sure to leave a small one-inch border all the way around the rectangle.
  • Roll the rectangle to get a 16-inch long roll. Trim the ends, and slice into 11 or 12 buns (slice every 1.5-inches or so).
  • Place each batch of buns into a greased 9-inch cake round, spacing them out evenly. Cover and let them rise again for about 30 minutes.
  • Preheat the oven to 350°F. Bake the rolls for 25 to 30 minutes. Remove the pan from the oven and place the pan on a wire rack to cool.
  • Prepare the icing by whisking together the cream cheese, powdered sugar, milk, and rum. If your icing is too thin, add a touch more powdered sugar. If your icing is too thick, dilute it with a little milk.
  • Serve the cinnamon buns with a dollop of icing and enjoy!
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!


Calories: 191kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 128mg | Potassium: 115mg | Fiber: 1g | Sugar: 9g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

, , , , ,

17 Responses to Cinnamon raisin buns with rum cream cheese icing

  1. [email protected] May 16, 2011 at 6:17 AM #

    You’ve won me over with this recipe – yummmm!

  2. Lynn @ I'll Have What She's Having May 16, 2011 at 1:17 PM #

    I love sunmaid cinnamon bread too, its so good with butter.
    I haven’t made cinnamon rolls in a while, I’ll have to try your cream cheese icing!

  3. Apron Appeal May 16, 2011 at 10:53 AM #

    Photo composition and ingredients like these are two reasons I fear I may never be featured on foodbuzz top 9. 🙂 It’s all good…I’ll just keep sucking the life out of photos and recipes like this until I learn to apply what I’m loving from posts like this.

  4. Susan Lindquist May 16, 2011 at 12:38 PM #

    What great memories! There is nothing like a good cinnamon bun … I haven’t made them since Christmas morning (our family tradition), it’s rainy here, too. And these would make the house smell wonderful and be terrific with some hot tea! Thanks for the inspiration! Now about that rum icing … yum!

  5. Adora's Box May 16, 2011 at 1:33 PM #

    i enjoy reading about memories and how they are connected to food that we like. Love Sunmaid raisin bread. Adore cinnamon buns. Lovely recipe. Nice tip you have there on how to not have to eat 3 dozen of them in one go.

  6. Suzie Ridler May 16, 2011 at 6:13 PM #

    They are beautiful! And I love the story and hey, I got that mini stand too! I just picked it up, LOL. Great foodies buy alike!

  7. Cooking Rookie May 17, 2011 at 3:21 AM #

    I don’t like cinnamon, but if you put chocolate instead, I’ll have the whole pan! They look gorgeous!

  8. With Style and Grace May 17, 2011 at 5:36 AM #

    BEAUTIFUL styling!! I’m so proud of you!! Not to mention, they look absolutely amazing! xx

  9. [email protected] May 17, 2011 at 1:41 PM #

    Rum soaked raisins. Say no more!

  10. briarrose May 17, 2011 at 3:44 PM #

    Rum….I am in love.

  11. Jan May 18, 2011 at 1:28 PM #

    Thank you all for your kind words xoxo
    @Apron Appeal Hugs to you! I have ups and downs (and some really ugly downs too!) as you can see from my previous posts 😉 Keep practicing. I think that’s the key.

  12. The Mom Chef May 23, 2011 at 3:33 PM #

    Rum cream cheese icing??? That sounds amazing. I love that you made some immediately, refrigerated some and froze the rest. I need to start thinking more like that. I tend to think I need to use it all NOW.

  13. Seanpt May 23, 2011 at 8:10 PM #

    Glad to see the site back because I really wanted this recipe after seeing it on TS.

  14. Greg May 24, 2011 at 4:05 PM #

    Your photos are gorgeous. I love the sound of a rum cream cheese icing too. Great recipe.

  15. Mary @Delightful Bitefuls May 24, 2011 at 7:54 PM #

    OMG! This looks and sounds amazing! Gorgeous photography.

    New to your blog; happy I found you!

    Mary xo
    Delightful Bitefuls


  1. Cinnamon cranberry rugelach | Kitchen Heals Soul - April 20, 2017

    […] Now these cookies can be whipped up in minutes. Their rolled and cut the way you would make cinnamon rolls or sticky buns. Literally. And you won’t break your back rolling and shaping 64 crescents. […]

  2. Cinnamon rugelach with dried cranberries and walnuts | Kitchen Heals SoulKitchen Heals Soul - June 19, 2020

    […] They’re rolled and cut the way you would sticky buns or cinnamon rolls, like for these cinnamon raisin buns. And you won’t break your back rolling and shaping 64 crescents. The new version of the […]

Leave a Reply

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.