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Cinnamon-Pecan Coffee Cakes

Cinnamon-Pecan Coffee Cakes
With their decorative cinnamon swirls, these lovely braids taste as good as they look! And their aroma while baking will make your mouth water. For a holiday touch, you could decorate the drizzle of icing with pecans and candied cherries. —Vick Holloway, Joelton, Tennessee
24 ServingsPrep: 30 min. + rising Bake: 25 min. + cooling

Ingredients

  • 6 to 6-1/2 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon sugar
  • 1-1/2 cups water
  • 1/2 cup plus 2 tablespoons butter, softened, divided
  • 2 eggs
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 teaspoon almond extract
  • 2 to 3 tablespoons water

Directions

  • In a large bowl, combine 3 cups flour, yeast, salt and sugar. In a
  • small saucepan, heat water and 1/2 cup butter to 120°-130°.
  • Add to dry ingredients; beat just until moistened. Add eggs; beat
  • until smooth. Stir in enough remaining flour to form a soft dough
  • (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
© Taste of Home 2013

2 of 2

Cinnamon-Pecan Coffee Cakes (continued)

Directions (continued)

  • Punch dough down. Divide into six portions. Roll out each portion
  • into a 12-in. x 6-in. rectangle. Melt remaining butter; brush over
  • dough. Combine pecans, brown sugar and cinnamon; sprinkle over dough
  • to within 1/2 in. of edges. Roll up jelly-roll style, starting with
  • a long side; pinch seams to seal.
  • Place three ropes seam side down on a greased baking sheet and braid;
  • pinch ends to seal and tuck under. Repeat with remaining ropes.
  • Cover and let rise until doubled, about 45 minutes.
  • Bake at 325° for 25-30 minutes or until golden brown. Cool for 10
  • minutes before removing from pans to wire racks.
  • In a small bowl, combine the confectioners' sugar, extract and enough
  • water to achieve desired consistency; drizzle over warm loaves.
  • Serve warm. Yield: 2 loaves (12 slices each).
© Taste of Home 2013