Cinnamon Rum Sauce Recipes

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CINNAMON-RUM SAUCE

Categories     Sauce     Rum     Dessert     Quick & Easy     Winter     Cinnamon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 6



Cinnamon-Rum Sauce image

Steps:

  • Melt unsalted butter in heavy medium saucepan over medium-low heat. Add dark brown sugar, ground cinnamon, and salt and whisk until sugar is dissolved and mixture is bubbling and smooth, about 6 minutes. Remove from heat. Whisk in dark rum and vanilla extract. Serve warm.
  • (Cinnamon-Rum Sauce can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, whisking occasionally, before serving.)

1 cup (2 sticks) unsalted butter
1 cup (packed) dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup dark rum
1 tablespoon vanilla extract

CINNAMON ROLL CREPES

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 15



Cinnamon Roll Crepes image

Steps:

  • For the crepes: Combine the milk, flour, granulated sugar, salt, eggs and 2 tablespoons of the butter in a blender and blend until smooth, about 20 seconds. Let the batter rest at room temperature for at least 15 minutes before using or transfer to a container with a lid and let rest in the refrigerator for up to 1 day.
  • For the cinnamon rum sauce: Melt the butter in a small saucepan over medium heat. Stir in the brown sugar, rum and cinnamon and cook, stirring occasionally, until the sugar melts. Stir in 2 tablespoons water and cook a few more minutes. Set aside and keep warm.
  • For the filling: Combine the cream cheese, cream, confectioners' sugar, vanilla and orange zest in a stand mixer with a whisk attachment and whisk until light and fluffy.
  • Heat a 10-inch nonstick skillet over medium heat. Lightly brush with some of the remaining melted butter. Add 3 to 4 tablespoons of the crepe batter and swirl the skillet so the batter completely covers the bottom. Cook until the underside of the crepe is golden brown, 2 to 3 minutes. Loosen the edge of the crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide the crepe out of the skillet and repeat with the remaining batter, coating the skillet with butter as needed. Stack the finished crepes directly on top of each other.
  • Place a crepe on a flat surface with the browner side down. Smear 3 to 4 tablespoons filling across the crepe slightly off center and a few inches from the bottom (facing you), fold the bottom up over the filling and then roll the crepe tightly. Place seam-side down on a plate or platter and repeat with the remaining crepes and filling. Spoon the sauce over the crepes, dust with confectioners' sugar and scatter some orange zest on top. Serve immediately.

1 1/2 cups whole milk
1 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon coarse salt
4 large eggs
4 tablespoons unsalted butter, melted and cooled
4 tablespoons unsalted butter
1/2 cup light brown or light muscovado sugar
2 tablespoons dark rum
1/2 teaspoon ground cinnamon
8 ounces cream cheese, at room temperature
1/4 cup cold heavy cream
2 tablespoons confectioners' sugar, plus more for dusting
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest, plus more for the top

BAKED APPLES WITH RUM AND CINNAMON

These are so satisfying and don't break the calorie bank if eaten without the ice cream. They can also be made without the rum. I have suggested rum raisin ice cream because I love the combination, but vanilla ice cream or even lemon sorbet would be just as delicious.

Provided by Alex Guarnaschelli

Categories     dessert

Time 55m

Yield 6 servings

Number Of Ingredients 11



Baked Apples with Rum and Cinnamon image

Steps:

  • For the glaze: In a medium saucepan, combine the dark brown sugar, rum, salt, nutmeg, cinnamon, and cloves. Stir to blend and bring to a simmer over medium heat. Cook and reduce for 3 to 4 minutes to allow the sugar and other ingredients to blend together.
  • For the apples: Preheat the oven to 375 degrees F.
  • In a baking dish large enough to hold all of the apples, arrange the apples in a single layer. Put a cinnamon stick inside the cavity made from coring each apple. Pour the glaze over the apples and top each with pieces of butter. Add the cider to the bottom of the dish and place it in the center of the oven.
  • Cook the apples, basting them from time to time, until they are tender but not mushy, 25 to 30 minutes (smaller apples will take less time). Serve with scoops of ice cream, sour cream, or just by themselves. They are also delicious leftover.

Nutrition Facts : Calories 215 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 10 milligrams, Sodium 95 milligrams, Carbohydrate 37 grams, Fiber 4 grams, Protein 0 grams, Sugar 31 grams

1/2 cup dark brown sugar
1/2 cup dark rum
1/2 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
6 whole cloves
6 small to medium apples, preferably a sturdy variety like Rome or Granny Smith, washed and cored
6 cinnamon sticks
2 tablespoons butter, cut into small pieces
1 cup unsweetened apple cider
Rum raisin ice cream, optional

PLANTAINS IN BUTTER RUM SAUCE

Quick and easy everyday Latin American dessert.

Provided by Epicureo

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time 20m

Yield 6

Number Of Ingredients 6



Plantains in Butter Rum Sauce image

Steps:

  • Cook and stir almonds in a skillet over medium-high heat until golden and toasted, 2 to 4 minutes.
  • Stir sugar, rum, and butter together in a microwave-safe bowl. Cover the bowl with a lid or plastic wrap and microwave until hot, stirring once, 2 to 3 minutes.
  • Place plantain slices in rum sauce, sprinkle with cinnamon, cover the bowl, and microwave until plantains are hot and tender, 1 to 2 minutes more. Top with toasted almonds.

Nutrition Facts : Calories 232.8 calories, Carbohydrate 36 g, Cholesterol 20.3 mg, Fat 8.4 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 5 g, Sodium 57 mg, Sugar 25.6 g

1 tablespoon sliced almonds, or to taste
½ cup white sugar
¼ cup rum
¼ cup butter
2 plantains, peeled and sliced
1 pinch ground cinnamon, or to taste

CINNAMON BUTTER RUM

Warm up in winter with a glass of fabulously decadent cinnamon butter rum. It's the perfect tipple to enjoy at a festive gathering over the Christmas season

Provided by Miriam Nice

Categories     Drink

Time 9m

Number Of Ingredients 4



Cinnamon butter rum image

Steps:

  • Gently heat the butter, golden caster sugar and cinnamon sticks in a saucepan until the butter has melted and the sugar has dissolved.
  • Stir in the spiced rum, then pour into four small heatproof glasses to serve.

Nutrition Facts : Calories 204 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Sodium 0.1 milligram of sodium

25g butter
2 tbsp golden caster sugar
2 small cinnamon sticks
200ml spiced rum

CHOCOLATE CHIP BREAD PUDDING WITH CINNAMON-RUM SAUCE

Categories     Bread     Chocolate     Egg     Dessert     Bake     Winter     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 11



Chocolate Chip Bread Pudding with Cinnamon-Rum Sauce image

Steps:

  • Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place bread in large bowl; pour 8 tablespoons melted butter over bread and toss to coat. Add chocolate chips and toss to combine. Transfer mixture to prepared dish.
  • Whisk half and half, 1 cup sugar, eggs, egg yolks, vanilla extract, and salt in large bowl to blend. Pour over bread cubes in dish. Let stand 30 minutes, occasionally pressing bread cubes into custard. (Can be prepared 1 day ahead. Cover and refrigerate.) Drizzle remaining 2 tablespoons melted butter over pudding; sprinkle with brown sugar. Bake bread pudding until puffed, brown, and set in center, about 1 hour. Serve warm with Cinnamon-Rum Sauce.
  • *Brioche is a golden, light bread made from egg- and butter-enriched yeast dough. It is available at French bakeries and some large supermarkets.

1 1-pound loaf brioche* or egg bread with crust, cut into 1-inch cubes
10 tablespoons (1 1/4 sticks) unsalted butter, melted
1 cup semisweet chocolate chips
2 1/2 cups half and half
1 cup sugar
6 large eggs
4 large egg yolks
2 tablespoons vanilla extract
1/8 teaspoon salt
2 tablespoons (packed) dark brown sugar
Cinnamon-Rum Sauce

APPLE DUMPLINGS WITH RICH CINNAMON SAUCE

This dessert stands on its own, but a scoop of vanilla ice cream certainly wouldn't hurt.

Provided by Ben S.

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 8

Number Of Ingredients 9



Apple Dumplings with Rich Cinnamon Sauce image

Steps:

  • Adjust oven rack to lower-middle position and heat oven to 425 degrees.
  • Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.
  • For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white. Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.
  • Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.
  • While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.
  • For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.

Nutrition Facts : Calories 480.6 calories, Carbohydrate 62.5 g, Cholesterol 19.1 mg, Fat 25.3 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 7.1 g, Sodium 373.1 mg, Sugar 37.5 g

5 tablespoons softened butter
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
¼ cup chopped toasted pecans or walnuts
4 apples (any variety but Red Delicious) peeled, halved, and cored, a thin sliver cut off bottoms so apples sit flat
1 (15 ounce) container 9-inch pie crusts
1 egg white
2 tablespoons sugar
2 teaspoons cornstarch

BANANA CINNAMON PANCAKES WITH BUTTER RUM SAUCE

This is one of my favorite pancake recipes. The butter rum sauce provides a grown-up, Carribean flavor to this childhood favorite. You can leave out the rum or use rum extract, however, the dark rum provides a nice flavor.

Provided by swissms

Categories     Breakfast

Time 25m

Yield 12 pancakes, 4-6 serving(s)

Number Of Ingredients 15



Banana Cinnamon Pancakes With Butter Rum Sauce image

Steps:

  • Pancakes:.
  • Combine dry ingredients in a large bowl.
  • In a separate bowl mix together milk, sugar, 2 T oil, egg, and vanilla. Add to the dry ingredients and stir until the mixture is almost smooth.
  • Fold the bananas into the batter.
  • Let rest, loosely covered, for 20 minutes.
  • Combine the melted butter and 1 T oil. Put small amount in skillet.
  • For each pancake, pour ¼ cup batter. Cook over medium heat. Serve with butter rum sauce.
  • Butter Rum Sauce:.
  • Combine all the ingredients into a glass measuring cup. Cook on medium power in microwave for 2 minutes. Stir and serve hot.

1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 pinch salt
1 cup milk
1/4 cup packed light brown sugar
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla extract
1 cup mashed ripe banana (2-3 bananas)
1 tablespoon vegetable oil
1 tablespoon butter, melted
1/2 cup pure maple syrup
1 tablespoon unsalted butter
2 tablespoons dark rum

QUICK RUM SAUCE

Make and share this Quick Rum Sauce recipe from Food.com.

Provided by Jen T

Categories     Sauces

Time 2m

Yield 1-2 serving(s)

Number Of Ingredients 3



Quick Rum Sauce image

Steps:

  • Melt altogether until runny in a glass dish or small jug in microwave. Takes about 1/2 minute on high depending on wattage of your oven.
  • To serve over bananas:.
  • Peel & slice lengthways 1 or 2 bananas and fry in a little butter (both sides) until hot.
  • Place in a dish and pour over sauce.

Nutrition Facts : Calories 269.7, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 92.8, Carbohydrate 26.9, Sugar 26.6, Protein 0.1

2 tablespoons rum
2 tablespoons brown sugar
1 tablespoon butter

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