Refrigerate overnight before the 2nd rising and bake fresh in the morning.

ROLLS:

1 pkg. dry yeast
1/4 c. warm water
1/2 c. boiling milk
1/4 c. shortening
1/4 c. sugar
1/2 tsp. salt
2 1/2 to 2 1/4 c. flour
1 egg, beaten

Soften the yeast in the water. Combine the hot milk, shortening, sugar, and salt. Add 1 cup of the flour and beat well. Add the egg, yeast mixture and remaining flour, mixing to form a moderately stiff dough. Turn out onto slightly floured surface and knead gently for 7 minutes. Cover and let rise for 1 hour.

FILLING:

1/2 c. brown sugar
4 tbsp. butter
1 tbsp. cinnamon
1 tbsp. Kahlua
1/2 c. chopped raisins

Combine the brown sugar, butter, cinnamon, Kahlua, and raisins. Roll the dough into a 12x16 inch rectangle. Spread with the filling. Roll up jelly roll fashion. Cut into 12 slices.

SYRUP:

1/3 c. brown sugar
1/4 c. Kahlua
4 tbsp. butter
1 tbsp. light corn syrup

Place the remaining brown sugar, Kahlua, butter and corn syrup in a small saucepan. Bring to a simmer.

Assembly: Place all but 1/3 cup of the syrup in a 9 inch round cake pan. Place the slices on top of the syrup, cut side down. Press slices to flatten slightly. Let rise until double in bulk, about 25 minutes.

Preheat oven to 375 degrees. Bake for 20 to 23 minutes, remove from the oven and let stand in the pan for 5 minutes. Turn out upside down onto a serving plate. Spoon the reserved syrup over the top.