RumChata Cinnamon Rolls – Boozy, Buttery, and Irresistibly Sweet 🍸🍩✨

If you thought cinnamon rolls couldn’t get any better, wait until you try these RumChata Cinnamon Rolls.

Soft, fluffy rolls filled with cinnamon-sugar goodness are baked to perfection, then topped with a creamy RumChata-infused glaze that takes breakfast (or dessert!) to a whole new level. The subtle notes of cinnamon, vanilla, and rum from the RumChata perfectly complement the warm spices in the rolls — it’s pure indulgence in every bite.

Whether you’re hosting brunch, celebrating the holidays, or just want to spoil yourself, these rolls are the ultimate treat for any sweet tooth.

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🍸 RumChata Cinnamon Roll Recipe

Ingredients

For the Dough:

• 3 ¼ cups all-purpose flour (plus more for kneading)

• ¼ cup granulated sugar

• 2 ¼ tsp instant yeast (1 packet)

• ½ tsp salt

• ¾ cup warm milk (about 110°F / 43°C)

• 3 tbsp unsalted butter, melted

• 1 large egg

For the Filling:

• ½ cup unsalted butter, softened

• ¾ cup brown sugar, packed

• 2 tbsp ground cinnamon

For the RumChata Glaze:

• 1 ½ cups powdered sugar

• 2–3 tbsp RumChata (adjust for consistency)

• 1 tbsp melted butter

• ½ tsp vanilla extract

• Pinch of cinnamon (optional)

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Instructions

1. Make the Dough

   • In a large bowl, mix flour, sugar, yeast, and salt.

   • Add warm milk, melted butter, and egg. Stir until a soft dough forms.

   • Knead on a floured surface for about 5–7 minutes, until smooth and elastic.

   • Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.

2. Prepare the Filling

   • In a small bowl, mix softened butter, brown sugar, and cinnamon into a smooth paste.

3. Roll and Fill

   • Once the dough has risen, punch it down and roll it out into a 12×16-inch rectangle.

   • Spread the cinnamon-sugar filling evenly over the dough.

   • Roll tightly from the long side and cut into 12 even slices.

4. Second Rise

   • Arrange rolls in a greased 9×13-inch baking dish.

   • Cover and let rise again for about 30 minutes.

5. Bake

   • Preheat oven to 350°F (175°C).

   • Bake rolls for 22–25 minutes, or until golden brown.

6. Make the RumChata Glaze

   • In a small bowl, whisk together powdered sugar, RumChata, melted butter, vanilla, and a pinch of cinnamon until smooth.

   • Adjust the consistency by adding more RumChata (for a thinner glaze) or sugar (for a thicker glaze).

7. Glaze and Serve

   • Drizzle the RumChata glaze over the warm rolls.

   • Serve immediately — preferably with a hot coffee or a glass of chilled RumChata!

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🌟 Tips for Perfect Cinnamon Rolls

• Warm milk is key: Make sure it’s not too hot, or it’ll kill the yeast.

• Don’t skip the rise time: That’s what makes the rolls soft and pillowy.

• Use real butter: It gives the richest flavor for both dough and glaze.

• For extra indulgence: Add a splash of RumChata into the filling before spreading!

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🍩 Serving Ideas

• Perfect for brunch, holiday breakfasts, or dessert nights.

• Serve with coffee, chai, or a RumChata latte.

• Add a sprinkle of toasted pecans or white chocolate drizzle for a fancy finish.

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💛 Why You’ll Love This Recipe

✔️ Soft, fluffy, bakery-style cinnamon rolls
✔️ Sweet, creamy glaze with a grown-up twist
✔️ Perfect balance of cinnamon spice and vanilla rum flavor
✔️ Ideal for both casual mornings and special occasions

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💬 Final Thoughts

These RumChata Cinnamon Rolls take a beloved classic and turn it into something truly unforgettable. The creamy RumChata glaze adds warmth, sweetness, and a hint of sophistication — perfect for cozy mornings or festive brunches.