Kahlua Cinnamon Rolls

A delicious breakfast treat from the Junior League of North Harris County TX. Cooking time includes rising time...

• Ready In: 2 hrs 45 mins
• Yields: 12 rolls

Ingredients

• Rolls

• 1 (1/4ounce) 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.