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Cinnamon Rolls with Rompope Frosting

Soft, light cinnamon rolls with a Muscovado sugar filling, slathered with a Rompope and white chocolate frosting. The frosting isn't cooked, so it contains alcohol; a non-alcoholic option is in the notes. A must for the holidays!
Course Dessert
Cuisine American, Mexican
Keyword baked goods, cinnamon, cinnamon rolls, holiday dessert, liquor dessert, rompope
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 12 rolls
Calories 420kcal

Ingredients

  • 4 cups all purpose flour
  • 2 TSP instant yeast
  • 2 TBSP brown sugar
  • ¼ TSP sea salt
  • ¾ cup whole milk slightly warm
  • 3 large eggs room temperature
  • 1 TSP vanilla extract
  • ½ cup butter melted

Sugar Filling

  • ½ cup mascabado sugar add 1/4 cup if you want more sugar taste
  • 2 TBSP ground cinnamon
  • 1 TSP ground clove
  • ½ cup butter soft

Rompope Frosting

  • ¼ cup Rompope liquor
  • 2 ounce white chocolate chips
  • 2 TSP vanilla extract
  • 1 ½ cups powdered sugar
  • 1 cup toasted pecans

Instructions

Cinnamon Dough

  • In a stand mixer attach the hook attachment. Add the flour, yeast, brown sugar, and salt. Give it a good stir. While the hook is running in slow, slowly add the milk, eggs, vanilla and butter. Mix for 5 minutes. Cover with film and let it sit for 1 hour or more at a warm area in the house. Let it double or triple in size. If your house is on the colder side, you might need to let it rest for 2 hours. Alternatively you can put the resting dough in the oven with the lights on.

Sugar Filling

  • Add the sugar and spice together. Line a 9x13 inch baking dish with parchment paper.
  • Dust your work surface with some flower and roll the dough out. Punch out the air and roll out a rectangle about 10x16 inches. Spread the soft butter evenly over the dough. Spring the sugar filling evenly and make sure the edges are also sprinkled. Starting at the edge closest to you, roll tightly away from you, and form a long log. At the end, pinch the edges to incorporate into the log. Give it a couple gentle roll so it mends together well. Using a sharp knife, cut 12 -15 rolls and place it in the baking dish. Put a towel on top and let it rest for another 30 minutes.
  • Preheat oven to 350F. Take out the towel and bake for 25-30 minutes, until you see the top is slightly golden brown (not too much!).
  • Meanwhile make the frosting by using a pot in the lowest heat setting, whisk together the Rompope, white chocolate, and vanilla. When you see the chocolate has almost fully melted, take it off the heat and whisk wildly until it is all melted. Add in the powder sugar.
  • Spread the frosting on the warm rolls and garnish with pecan nuts

Notes

Heads up, this one has alcohol! The frosting is only warmed to melt the chocolate. It isn't cooked, so it keeps the rompope's alcohol. Serve these to adults, or use the non-alcoholic frosting.
Non-Alcoholic Frosting: I haven't tested this version as many times as the original yet, so start with these amounts and adjust. Swap the 1/4 cup Rompope for 1/4 cup heavy cream and the 2 tsp vanilla extract for 2 tsp alcohol-free vanilla flavouring, then add 1/4 to 1/2 tsp alcohol-free rum flavouring (brands vary a lot in strength, so start small and taste) and a pinch of ground cinnamon. Keep the 2 oz white chocolate and 1 1/2 cups powdered sugar. Same method. Too thick? Add more cream, 1 teaspoon at a time. Regular vanilla and rum extracts contain alcohol, so check your labels.