|1 loaf||Bridgford Frozen Ready-Dough®, thawed|
|¼ cup||chopped walnuts|
|Melted butter (for brushing dough)|
|For Kahlúa syrup:|
|1/3 cup||brown sugar|
|1 tablespoon||light corn syrup|
|¼ cup||Kahlúa® (coffee-flavored liqueur)|
|¼ cup||softened butter|
|1/3 cup||granulated sugar|
|¾ teaspoon||ground cinnamon|
|1 teaspoon||Kahlúa® (coffee-flavored liqueur)|
|1/3 cup||raisins (optional)|
Lightly grease a 12-cavity muffin pan; set aside. Place Kahlúa syrup ingredients in a sauce pan and heat to simmering. Remove from heat; set aside. Evenly sprinkle nuts in each muffin cavity. Pour 1 tablespoon of syrup over nuts in each muffin cavity. On a lightly floured surface, roll thawed loaf to a 12 x 16” rectangle. In a medium size bowl, mix together filling ingredients until smooth. Spread filling over dough and roll up in jelly-roll fashion, starting from longest side. Seal seams and cut into 12 equal pieces. Place one roll in each muffin cavity. Brush tops with melted butter. Let rise until double in size. Place muffin pan atop a cookie sheet to catch excess syrup while baking. Bake in a preheated 375° oven for 20 minutes or until golden brown. Remove from oven and invert onto a cooling rack. Serve warm.
Yield: 12 Rolls.
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