Kahlua Cinnamon Rolls Food

HAWAIIAN ROLL CINNAMON ROLLS

Steps:

• For the rolls: Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin with butter and dust with granulated sugar. Set aside.
• In a small bowl, combine the granulated sugar and cinnamon. Set aside.
• Cut the entire pack of rolls in half horizontally (keeping all top and bottom halves separately intact). Open up the rolls like a book on a piece of parchment so they are laying cut-side up. Spread 2 sticks (1 cup) of the butter over the cut side of both halves. Sprinkle half of the cinnamon-sugar mixture over the butter on the bottom half of the rolls, then top with the top half of the rolls, creating a cinnamon-sugar sandwich.
• Using a rolling pin, flatten the rolls. Spread the remaining 8 tablespoons butter on top and coat with the remaining cinnamon-sugar. Starting with the long end closest to you, use the parchment paper to roll up the rolls into a tight jelly roll. Slice the roll into 12 slices and place a slice into each cup of the prepared muffin tin. Bake until golden brown and bubbling, about 20 minutes.
• For the glaze: Meanwhile, mix the confectioners' sugar, butter and vanilla in a small bowl. Add hot water 1 tablespoon at a time until the glaze reaches the desired consistency.
• Cool the rolls in the tin for 10 minutes, then transfer to a plate. Drizzle with the glaze and serve warm.

AGATHA'S OVERSIZED CINNAMON ROLLS

Steps:

• Combine 1 cup flour, sugar, yeast, and salt in a mixing bowl.
• Heat milk and butter chunks in a saucepan over medium-low heat until butter has melted and mixture is 110 degrees F (43 degrees C), about 5 minutes.
• Pour warm milk mixture into the yeast mixture and beat for 2 minutes with an electric mixer. Add 1 cup flour and egg; beat for 2 minutes. Stir in 1 1/2 cups flour and knead until smooth. Knead for an additional 10 minutes, gradually adding in remaining 1/4 cup flour. Shape dough into a ball.
• Grease a bowl and place dough inside. Turn dough over so the greased side is facing up, cover, and let rise until doubled in size, about 1 hour.
• Punch down the dough and let rest for 15 minutes.
• Meanwhile, combine brown sugar and cinnamon in a small bowl. Grease a 9x13-inch baking pan.
• Roll dough on a lightly floured surface to an 8x24-inch rectangle and spread with softened butter. Sprinkle cinnamon-sugar mixture evenly over top and then sprinkle with walnuts and raisins.
• Roll dough into a 24-inch log, starting at the long edge closest to you. Slice log lengthwise down the middle, making two 24-inch long strips of dough. Place dough strips next to each other with cut sides facing up. Press together one set of ends and twist strips around each other tightly, keeping cut sides up. Pinch ends together to secure.
• Slice twisted log into 6 pieces and press ends together firmly. Place in the prepared baking pan and press down to ensure rolls are an even height. Cover and let rise until doubled in size, about 45 minutes.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake rolls in the preheated oven until top is golden brown, about 25 minutes. Remove from the oven and allow to cool slightly.
• Mix confectioners' sugar and water together to a drizzling consistency, and drizzle over warm rolls.

SAVORY CINNAMON ROLLS

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the yeast mixture with the cake mix, salt and vanilla; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for 1 hour.
• Deflate dough and turn it out onto a well floured surface. Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased 9x13 inch baking pans. Cover and let rise until doubled, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake rolls in preheated oven for 15 to 20 minutes. While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.

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.

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.

GRANDMOM'S CINNAMON ROLLS

Steps:

• Prepare dough: Heat milk in a saucepan over medium heat until just about to boil, 3 to 4 minutes. Add sugar, shortening, and salt; remove from heat and let cool to lukewarm, about 10 minutes.
• While the milk mixture is cooling, sprinkle yeast over water and let sit for 10 minutes.
• Pour lukewarm milk mixture into a bowl; add 1 cup flour and beat well. Beat in yeast mixture and egg. Gradually beat in remaining 2 1/2 cups flour. Cover and let rise until doubled in size, about 1 hour. Test by pressing a finger into the dough; a fingerprint should stay.
• Preheat the oven to 375 degrees F (190 degrees C). Grease two 9-inch square baking pans.
• Prepare filling: Mix sugar, melted butter, and cinnamon together in a bowl.
• Turn dough out onto a lightly floured board and divide in half. Roll one piece into a 16x8-inch rectangle. Spread 1/2 of the filling over top. Start at the long edge of the rectangle and roll up as for a jelly roll. Cut into eight 1-inch slices and place cut-sides down into one prepared baking pan. Repeat with remaining rectangle.
• Bake in the oven until golden brown, 20 to 25 minutes.
• Meanwhile, prepare frosting by mixing confectioners' sugar and water together in a bowl.
• Remove rolls from the oven. Transfer to a large serving plate and spread frosting over top.

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.