Best 6 Kahlua Cinnamon Raisin Rolls Recipes

RAISIN CINNAMON ROLLS

Steps:

• In a saucepan, cook potatoes in 1-1/2 cups water until very tender; drain, reserving 3/4 cup cooking liquid. Mash potatoes; set aside 1 cup (refrigerate any remaining potatoes for another use). Heat reserved cooking liquid to 110°-115° if necessary. In a bowl, dissolve yeast in warm liquid. Add 1/2 teaspoon sugar; let stand for 5 minutes., Add the milk, honey, oil, salt, butter flavoring, remaining sugar, 2 cups flour and reserved potatoes. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours., Punch dough down. Turn onto a lightly floured surface; roll into an 18x13-in. rectangle. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with some of the egg whites. Combine brown sugar, raisins and cinnamon; sprinkle over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices. Place cut side down in two 9-in. square baking pans coated with cooking spray. Brush with remaining egg white. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 20-25 minutes or until golden brown. Cool on a wire rack. Combine glaze ingredients; drizzle over rolls.

KAHLUA CINNAMON RAISIN ROLLS

Steps:

• Soften yeast in water.
• Combine hot milk, shortening, sugar and salt in mixing bowl. Add 1 cup flour and beat well. Add yeast, egg and remaining flour and mix to moderately stiff dough. Turn out onto floured board. Knead gently to smooth out and round up dough. Cover and let rise until double in bulk, 50 to 60 minutes.
• Meanwhile, prepare Spiced Raisin Sugar Filling and Pan Syrup.
• When dough has risen, turn out and roll to rectangle, about 16 x 12-inches on lightly floured board. Spread with Spiced Raisin Sugar Filling. Roll up like a jellyroll, starting from long side. Cut into 12 slices. Arrange slices in 9-inch round cake pan prepared with Kahlua Pan Syrup. Press slices to flatten slightly. Let rise in pan until almost double in bulk, about 25 minutes.
• Bake at 375 degrees F for 20 to 25 minutes, until richly browned. Remove from oven. Let roll stand in pan 5 minutes, then turn out upside down onto serving plate. Spoon reserved Kahlua Pan Syrup over top.
• To make Spiced Raisin Sugar filling: Beat butter, sugar and cinnamon together until smooth. Beat in Kahlua mixed with raisins.
• To make Kahlua Pan Syrup: Measure butter, brown sugar, corn syrup and Kahlua into small saucepan. Bring to simmering. Reserve 1/3 cup syrup to spoon over baked rolls. Turn remainder into 9-inch round cake pan.

KAHLUA CINNAMON ROLLS

Steps:

• Put water in a bowl. Mix in yeast and let stand until softened.
• In a large saucepan bring the milk to a boil. Add sugar, shortening and salt. Remove from heat.
• Stir in 1 cup of flour. Add the egg, yeast mixture, and the rest of the flour. Mix to form a stiff dough.
• 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.
• 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.
• 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.
• When dough has risen, roll into a 12x15 inch rectangle on a floured surface.
• Spread with filling. Roll from the long edge. Cut into 12 slices.
• 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.
• 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.

RAISIN CINNAMON ROLL WREATH

Steps:

• Prepare the dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, granulated sugar, yeast and salt. Toss with your hands to mix.
• In a small saucepan, melt the butter over medium heat. Once it's melted, add the milk and remove from the heat. The mixture should register 125 to 130 degrees on an instant-read thermometer, so let it cool or warm it as needed. It should feel warm to the touch, but not be hot. Pour the warmed milk mixture into the flour mixture, along with the beaten eggs. Turn the mixer to medium-low speed, and knead until the flour has been fully incorporated and you're left with a smooth, supple dough that's firm to the touch, about 5 minutes. (When you press it with your thumb, the dough should spring back gradually.)
• Gather the dough and shape it into a round ball in your hands, then transfer to a large, lightly buttered bowl, turning over a couple times to coat with the butter. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
• While the dough is rising, prepare the filling: Place the raisins in a large heatproof bowl and cover with boiling water. Allow to sit for 10 minutes to plump, then drain, and return to the bowl. Add the almond extract and toss with a spoon to coat. Set aside to cool, about 20 minutes.
• Meanwhile, in a medium bowl, combine the almond flour, brown sugar, cinnamon and salt mixing with a fork or your hands to remove any clumps. Set aside.
• Fill and assemble the dough: Lightly flour a clean working surface, and a large baking sheet lined with parchment paper nearby. Cut the risen dough in half with a pair of kitchen shears. Place one half of the dough on the floured surface, keeping the other half covered in the bowl. Lightly flour a rolling pin and roll the dough out to a 12-by-9-inch rectangle (about 1/4 inch thick), picking up the dough to stretch and turn it with your hands to make the edges as straight and even as possible. Spread 4 tablespoons of butter evenly over the entire surface using the back of a spoon. Evenly sprinkle over half the almond mixture, spreading with your hands to cover every inch. Firmly pat the mixture down to help it adhere to the butter. Evenly sprinkle over half of the raisins, pressing down firmly to help keep them in place.
• Starting with one of the longer edges, tightly roll the dough into a log ending with the seam side down on the counter pressing the log down firmly to help seal the seam closed. The log will feel very stuffed. Wipe down and re-flour the work surface, then repeat with the other half of the dough and the remaining 4 tablespoons butter, almond mixture and raisins.
• Carefully transfer the two rolled logs, seam side down, to the lined sheet pan and arrange together to form an oval or circle with their ends barely touching. Using kitchen shears with the point of the shears facing down toward the counter, cut slits into the ring roughly 1 inch apart, being careful not to cut all the way through the ring by leaving a 1/2 inch dough still attached at the bottom. One by one, lean every other rolled piece outward away from the center of the ring, creating a staggered look. Make any final adjustments to the shape that you like, turning some rolls up slightly to create air between them and filling out the baking sheet, being sure to keep a rough circular or oval shape.
• Loosely cover the entire pan with plastic wrap and allow it to rest on the counter until slightly puffed, 30 to 40 minutes. (At this point, you can refrigerate the dough overnight: Wrap the entire pan of slightly proofed rolls very well in plastic wrap, being sure not to squish the rolls, but ensuring the wrapping is airtight. Chill for up to 12 hours. Remove the pan from the fridge and place them on the counter for an hour or so before you're ready to bake them, so they come to room temperature.)
• Heat the oven to 350 degrees. In a small bowl, stir the milk and the granulated sugar with a spoon until the sugar dissolves. Uncover the risen rolls. Using a pastry brush, brush the tops of the rolls with the milk wash.
• Bake for 25 to 30 minutes, rotating the pan halfway through, until the wreath is deeply golden brown on top and the edges of the rolls are puffed and cooked through. Remove the rolls from the oven and place the sheet pan on a cooling rack, and allow to cool for 30 minutes.
• When the rolls are almost done cooling, make the icing: In a medium bowl, using a fork, mix the cream cheese and butter. Add the confectioners' sugar and mix until smooth and most of the clumps of sugar are gone. Add the vanilla and milk and mix. The icing should be thin enough to drizzle. If it isn't, mix in another tablespoon of milk.
• With your serving platter nearby, carefully lift the wreath using the parchment and lower onto the platter with the paper. Tear the parchment down the center and along the edges, then carefully pull out the paper without disturbing the wreath. Decorate the finished wreath with the icing: Drizzle it over the top with a fork or transfer to a piping bag with a small tip or a resealable plastic bag with a corner cut open to pipe thin lines along the tops of the rolls. Or smear the icing all over the tops of the rolls using a butter knife. Decorate with a ribbon, or dried or sugared fruit. Serve warm.

HAWAIIAN ROLL CINNAMON ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 4-cup muffin tin with cooking spray.
• Combine 1/4 cup sugar and cinnamon in a small bowl.
• Cut 4 rolls in half horizontally, keeping all bottoms and all tops together. Place rolls on a piece of parchment paper, cut-sides facing up. Spread 1 tablespoon butter on the 4 bottom rolls and sprinkle with 1/4 of the cinnamon-sugar. Repeat on the 4 top rolls. Place top rolls on the bottom rolls, creating a sandwich with cinnamon-sugar inside.
• Flatten rolls with a rolling pin. Spread 1 tablespoon butter on top and sprinkle with most of the remaining cinnamon-sugar. Starting with the longest end closest to you and using the parchment paper, roll up the flattened bread into a tight jelly roll. Cut into 4 evenly-sized slices and place in the prepared muffin cups. Top with remaining butter and cinnamon-sugar.
• Bake in the preheated oven until golden brown and bubbling, about 20 minutes.
• While rolls are baking, combine cream cheese and butter for the frosting in the bowl of a stand mixer fitted with the paddle attachment; beat until creamy. Mix in vanilla and salt until combined. Gradually add sugar, mixing on low speed, until completely combined and smooth. Frost cinnamon rolls.

CINNAMON RAISIN PINWHEELS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed. Turn dough out onto lightly floured surface and knead gently 8 to 10 times. Roll out to a 12 inch square.
• Gently spread butter over dough. Combine brown sugar, cinnamon and raisins. Sprinkle evenly on top of dough. Roll up dough lightly like a jelly-roll. Seal edge. Cut into twelve 1 inch thick pieces. Place in prepared muffin tins.
• Bake in preheated oven for 14 to 18 minutes, until golden. Remove from heat immediately. Serve warm.