Kahlua Cinnamon Rolls

Tweet

I've never made these before. I've made regular cinnamon rolls but Cody always complains that they are not like his Mom's so earlier this year she gave me the recipe. I used my roll recipe and just added this kahlua syrup to the bottom of the pan.

INGREDIENTS
4 to 4 1/2 cups of all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup granulated sugar
1/3 cup butter or margarine
1/2 tsp salt
2 eggs
3/4 cup packed brown sugar
1/4 cup all-purpose flour
1 tbsp ground cinnamon
1/3 cup of butter or margarine
1/2 cup golden raisins

INGREDIENTS for Kahlua Syrup
1/2 cup butter
1 cup brown sugar
2 tbsp light corn syrup
1/2 cup of kahlua liquer


DIRECTIONS
1. In a large mixing bowl combine 2 cups of the flour and the yeast; set aside. In a small saucepan heat and stir milk, granulated sugar, 1/3 cup butter, and the salt just until warm and butter almost melts; add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 to 2 1/2 cups of flour as you can.

2. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place until double in size (1 to 1 1/2 hours).

3. Meanwhile prepare syrup. Combine butter, brown sugar, corn syrup, and liqueur in small saucepan. Bring to simmer and remove from heat. Set aside.

4. If you push two fingers into the dough and it does not spring back up than the dough is ready. Turn onto lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two 9x9x2-inch baking pans, set aside. For filling, stir together brown sugar, the 1/4 cup flour, and cinnamon, using a pastry blender, cut in 1/3 cup butter until mixture resembles course crumbs. If desired, stir in raisins. Pour syrup into bottom of prepared pans.

5. Roll each dough half into a 12x8 inch rectangle. Sprinkle filling over dough, leaving 1 inch unfilled along one of the long sides. Roll up each rectangle, starting from the filled long side. Pinch dough to seal seams. Slice each rolled rectangle into 12 equal pieces. Arrange in prepared pans. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

6. Preheat oven to 375 degrees. Bake for 20 to 25 minutes or until golden. Cool about 10 minutes; remove from pans.

Cream Cheese Icing (optional):
1/2 8 ounce package of cream cheese
2 tbsp softened butter
1 tsp vanilla
2 cups of powdered sugar
2 tsp milk

In a small mixing bowl beat cream cheese with butter and vanilla. Gradually beat in powdered sugar until smooth. Beat in milk, 1 teaspoon at a time until desired consistency is reached.