Turn your brunch into a party with Spiked Cinnamon Rolls. Kahlua, is a coffee liqueur made with 100% Arabica coffee beans and rum. This recipe features a Kahlua syrup used with the ease of Pillsbury Grands! Cinnamon Rolls. Easy and completely delicious.
Kahlua, born in Veracruz, Mexico in 1936, is a key ingredient to classics like White Russians and Mudslides.
It’s also a key ingredient to Black Russian Pie, which happens to be a fantastically amazing dessert here on my blog.
Once I started baking with Kahlua and found out how great it is in recipes, I started looking differently at food.
Expect more Kahlua recipes in the near future.
Making Spiked Cinnamon Rolls
First things first, make or buy the cinnamon rolls. I like to buy mine, because I like when the cans pop.
Even though I’m expecting it, it still makes me jump just a little. Well, and because they always taste fantastic, too.
Next, melt the butter in a small sauce pan, then add the brown sugar, Kahlua, and corn syrup.
Bring it to a boil, then simmer as the sugar dissolves. Only takes about 2 minutes.
Before going any further, reserve 1/4 cup of this syrup for later.
Pour the syrup into a 9-inch cake pan.
Optional, but delicious, sprinkle the raisins evenly over the syrup.
Now, place the unbaked cinnamon rolls onto the syrup, evenly spaced so they have room to spread out as they bake.
Bake in a preheated 350° oven for 23 – 27 minutes, or until they turn golden brown.
Actually, when I pulled mine from the oven, they smelled like french toast. You know, the butter, cinnamon, and the syrup. Delicious!
Let stand in the cake pan for 5 minutes after removing from the oven.
Inverting the Cinnamon Rolls
This works best when you have a serving plate with sides. Why? To stop the syrup from running all over your counter.
Place the serving plate upside down over the rolls. Holding both the plate and the pan with hot pads, flip them over.
Carefully remove the cake pan and watch as the syrup goes into all the nooks and crannies on the rolls.
Lastly, add the powdered sugar to the reserved syrup until you get the desired consistency. Drizzle over the rolls and serve warm.
More breakfast and brunch recipes:
- Buttermilk Pancakes Recipe
- or the high protein version: Blueberry Protein Pancakes
- Ham and Cheese Egg Muffins
- Bacon Cheese Spinach Quiche
- Pineapple Cream Cheese Bites
Or, for more ideas, visit the “breakfast” area of my blog by clicking on breakfast recipes.
Spiked Cinnamon Rolls
- 1/4 cup butter
- 1/3 cup light brown sugar
- 1/4 cup Kahlua
- 1 Tbsp. light corn syrup
- 2 Tbsp. raisins
- 17.5 oz. tube Pillsbury Grands! Cinnamon Rolls* (see Notes)
- 1 - 2 Tbsp. powdered sugar
- Preheat oven to 350°.
- In a small sauce pan, melt butter. Add brown sugar, Kahlua, and corn syrup. Bring to a boil, then simmer until sugar dissolves, about 2 minutes.
- Reserve 1/4 cup syrup, set aside.
- Pour syrup into 9-inch cake pan. Sprinkle raisins on syrup. Place unbaked cinnamon rolls over syrup.
- Bake for 23- 27 minutes or until golden brown. Let stand in pan for 5 minutes.
- Place serving plate over rolls and carefully flip over. Make sure the serving plate has sides to hold in the syrup.
- Mix 1 - 2 Tbsp. powdered sugar into reserved syrup and drizzle over rolls. Enjoy!
Spiked Cinnamon Rolls
Follow me on Pinterest and post a picture of your rolls. We’d all love to see them, plus your serving plate. Ha! Don’t let that syrup get all over.
Also, leave a comment and rate the recipe below. Let others know what you thought about the recipe, the good, the bad, and the delicious.
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