13 Rum Raisin Cinnamon Buns

I love to wake up and bake on rainy days, it just makes the house that much cozier.  You can stay in your pjs longer...um hello, I don't want to get flour on my real clothes.  You can drink a cup after cup of tea, it's better than eating the ingredients right?  It's just so comfortable.

Today was a pretty exciting day for me.  It all started back in April 2011.

A magazine I "liked" on Facebook had posted one of those open-ended questions, the ones that 512 people respond to, 87 people like, 23 people share.

I felt like I had a pretty decent answer, so I posted, and an editor messaged me about it.  So we had a few emails back and forth, but at first nothing came of it.   Then in June I received another message, they wanted to use my story in a small section of the magazine.

We had a phone interview, talk about nerves!  I emailed their Art Department photos, clarified details, fact checked, etc.  

And then heard in November that I would be in the February issue, the one that is out right now!  

So, I spent all morning baking these...delaying the drive over to the store to see the magazine, out in real life, on shelves, people seeing this everywhere.  I had a slight Carrie from Sex and the City movie Vogue moment.  Even though it's a small, small part of the mag.  Not quite vogue editing.  

Butterflies and all, I finally went over and picked it up...ok maybe I bought 5.  The checker even asked "Do you know someone in here or something?"  Moment of Truth...I took a deep breath and said, "Yes, Me! "  She was super sweet and we had a good laugh.  

And then I came home and celebrated with these moist, yeasty, doughy, bites of Rum Raisin perfection.

Recipe:  

(Adapted from my previous blog, Cinnamon Sugar Pull Apart Bread)

Dough:

2 cups plus 2 tablespoons, and ¾ cup all-purpose flour, divided
¼ cup granulated sugar
2¼ tsp (1 envelope) active dry yeast
½ tsp salt
2 ounces unsalted butter (half a stick)
1/3 cup milk
¼ cup water
2 eggs
1 tsp vanilla extract

Filling:

1 cup Raisins

1/8 cup Rum

1/2 cup granulated sugar
2 tsp ground cinnamon
2 T. unsalted butter, softened

1.  Measure out 1 cup of raisins in a small bowl.  Pour the rum over the raisins, stir, cover and set aside. The rum will soak into the raisins.

2.  In a large bowl measure out the 2 cups of flour, yeast, sugar, and salt.  Also, in a separate cup measure out the water and add the vanilla to the water.  Set that aside as well.  

3.  In a small sauce pan add the milk and butter over medium-low heat just until the butter melts.  Add the water/vanilla to the milk mixture and let cool to 100-110 degrees F.   (If you go to my old recipe, you will noticed I finally upgraded from my dingy meat thermometer!)

4.  Once at the right temperature, pour the liquid into the flour, salt, sugar, yeast and mix.  Add the eggs and last 3/4 cup of flour and it will slowly come together. 

5.  Butter all around the inside of a large bowl.  Plop the dough into the greased bowl and cover with plastic wrap and a dishtowel.  Set aside in a warm, shaded place for one hour.  The Yeast will be all happy and warm and fed and start working to grow the dough.  It should almost double in size, not quite.  But look bigger than what you put in there to begin with.  If it doesn't, you can give it more time...or the yeast could just be old and didn't activate.  

6.  When it's ready, lightly flour your surface and knead your dough 10 times, by folding it into itself.  

7.  Then, roll your dough out flat.  Mix together the raisin/rum, sugar, butter and cinnamon and spread it evenly over the flat dough.

8.  Starting at the bottom, roll the dough up, so that in the end you just have one long log looking roll.  

9.  Cut it into 9-10 pieces and place into a greased/buttered, 9x9 pan.  

10.  Cover this with plastic and a dish towel for 45 minutes to let it proof again.  Preheat your oven to 350 degrees F.

11.  After the last proof, remove the plastic and towel and bake for 27-30 minutes until dark golden brown and bubbly.

Enjoy!