Today, March 28th, marks the date of my mother’s birthday. She passed away in 1978 at the age of 60. No matter how many years go by she will always be the never ending song in my heart. She had such a wonderful ability to make the everyday things more enjoyable. I have so many great memories of those times that I just took for granted and now realize how special they were. Her courage and strength to endure the harshness that farm life sometimes throws at you was nothing short of amazing. As we honor my mother today, we hold on to those precious memories that will never fade from our minds.
As I have mentioned so many times before, my mother was exceptional in her ability to cook and bake. Regularly, when she baked bread, one of the extra treats was a pan of cinnamon rolls. This Kahlua Nut Roll seemed perfect for today’s blog recipe.
In 1986, a little recipe pamphlet was published by Maidstone Wine & Spirits Inc. using Kahlua liqueur. All you had to do was write to them and request as many copies as you wanted free of charge. It contained about 90 recipes all using Kahlua. What a great bit of ‘PR’ work!
The oldest proof of Kahlua’s date of origin is a bottle found by Maidstone. The bottle came from Mexico and was dated 1937. The word Kahlua was discovered to have ties to ancient Arabic languages and the old label, which bears similarity to the current label, shows a turbaned man smoking a pipe beneath a Moorish archway. The only obvious change in the current label is the man has become a sombrero wearing man, napping beneath the same Moorish archway and in some labels there is no man pictured at all.
My Kahlua Cinnamon Nut Roll was adapted from this great little recipe pamphlet.
WONDERFUL MEMORIES OF OUR BEAUTIFUL MOM!
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- 1 pkg (2 1/4 tsp) active dry yeast
- 1/4 cup lukewarm water
- 1/3 cup boiling milk
- 1/8 cup shortening
- 1/4 cup sugar
- 1/2 tsp salt
- 2 1/4 cups flour
- 1 large egg, beaten
- 85 grams cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup pecans, toasted & chopped
- 1/3 - 1/2 cup brown sugar, packed
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup butter,
- 1/3 cup brown sugar, packed
- 1/4 cup Kahlua
Ingredients
Yeast Dough
Cream Cheese/Pecan Filling
Kahlua Syrup
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- In a small dish, add yeast to lukewarm water; set aside. In a large bowl, combine milk, shortening, sugar & salt. Add 1 cup of flour; beat well. Add egg, yeast mixture & remaining 1 1/4 cups flour.; beat to form moderately stiff dough. Turn out on a floured work surface. Knead gently until smooth & elastic. Lightly butter bowl, form dough into a disk & cover with clean tea towel. Let rise in a warm place until doubled in bulk, about 50-60 minutes.
- In a bowl, combine cream cheese & butter until smooth. In another dish, combine pecans, brown sugar, cinnamon & salt. Set aside.
- In a small sauce pan, melt butter; add brown sugar & Kahlua liqueur. Bring to a boil; simmer until sugar dissolves. Remove from heat; reserve 1/3 cup syrup. Pour remaining syrup into a 9-inch round cake pan.
- When dough has risen, turn out on a lightly floured work surface & roll into a 14-inch square. Spread dough with cream cheese mixture & sprinkle sugar mixture on one half. Fold other half over sugar & press lightly to adhere.
- Cut dough lengthwise into 5 strips. Beginning in the center of prepared pan, wrap strips in a spiral pattern, pinching ends together. Cover & let rise in a warm place until doubled in bulk.
- Preheat oven to 350 F. Bake until golden & cooked through, about 25-30 minutes. Remove & let stand in pan 5 minutes. Invert onto serving plate; spoon reserved syrup over top.
