Kahlua Cinnamon Rolls

Name: Kahlua Cinnamon Rolls
Ingredients: Rolls; 1 (1/4 ounce) package dry yeast; 1/4 cup warm water; 1/2 cup milk; 1/3 cup sugar; 1/4 cup shortening; 1/4 teaspoon salt; 2 3/4 cups flour; 1 egg, beaten; Filling; 2/3 cup packed brown sugar; 1/2 cup chopped raisins; 4 1/2 tablespoons butter; 1 1/4 tablespoons cinnamon; 1 1/4 tablespoons Kahlua; Glaze; 1/3 cup packed brown sugar; 1/4 cup Kahlua; 1/4 cup butter; 1 1/8 tablespoons light corn syrup

20 ingredients

10 steps

Ingredients

Rolls
1 (1/4 ounce) package dry yeast
1/4 cup warm water
1/2 cup milk
1/3 cup sugar
1/4 cup shortening
1/4 teaspoon salt
2 3/4 cups flour
1 egg, beaten
Filling
2/3 cup packed brown sugar
1/2 cup chopped raisins
4 1/2 tablespoons butter
1 1/4 tablespoons cinnamon
1 1/4 tablespoons Kahlua
Glaze
1/3 cup packed brown sugar
1/4 cup Kahlua
1/4 cup butter
1 1/8 tablespoons light corn syrup

Directions

1

Put water in a bowl. Mix in yeast and let stand until softened.
2

In a large saucepan bring the milk to a boil. Add sugar, shortening and salt. Remove from heat.
3

Stir in 1 cup of flour. Add the egg, yeast mixture, and the rest of the flour. Mix to form a stiff dough.
4

Knead dough on a lightly floured surface for about 6 minutes. Form into a ball. Place the dough in a greased bowl, turning to coat. Cover and let rise for 1 hour.
5

Make the filling by combining the 2/3 cup brown sugar, raisins, 4 1/2 T butter, cinnamon, and 1 1/4 T Kahlua. Mix well.
6

Make the glaze by combining the 1/3 cup brown sugar, 1/4 cup Kahlua, 1/4 cup butter, and corn syrup in a saucepan. Simmer until well blended, stirring constantly.
7

When dough has risen, roll into a 12x15 inch rectangle on a floured surface.
8

Spread with filling. Roll from the long edge. Cut into 12 slices.
9

Reserve 1/3 cup of the glaze. Pour remaining glaze into a 9-inch round baking pan. Arrange rolls, cut side down, in the pan. Let stand for 25 minutes until nearly doubled in size.
10

Bake at 375 degrees for 20-25 minutes. Remove and let stand for 5 minutes. Invert pan onto a serving place. Drizzle with reserved glaze.