Kahlua Cinnamon Nut Twist
Servings
12
Servings
12
Ingredients
Yeast Dough
Cream Cheese/Pecan Filling
Kahlua Syrup
Instructions
Yeast Dough
  1. 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.
Cream Cheese/Pecan Filling
  1. In a bowl, combine cream cheese & butter until smooth. In another dish, combine pecans, brown sugar, cinnamon & salt. Set aside.
Kahlua Syrup
  1. 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.
Assembly
  1. 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.
  2. 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.
  3. 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.