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Cinnamon Roll Coffee Cakes Recipe

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The would house smelled wonderful whenever my mom made these mouthwatering coffee cakes. Now, I bake them for holidays and special gatherings. They also make great gifts. -Tracy Sorrentino Commerce, Michigan

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Cinnamon Roll Coffee Cakes Recipe

Prep: 40 min. + rising Bake: 20 min. + cooling

Yield: 48 Servings

40 20 60

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1 cup butter, melted
2 eggs, beaten
1/2 cup sugar
1 teaspoon salt
5-1/2 to 6-1/4 cups all-purpose flour
FILLING:
1 cup butter, softened
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1-1/2 cups chopped pecans
ICING:
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons milk

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly 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.
Punch dough down; turn onto a floured surface. Divide into four portions. Roll each portion into a 12-in. x 8-in. rectangle. In a bowl, cream the butter, brown sugar and cinnamon. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with pecans. Roll up each jelly-roll style, starting with a long side; pinch seam to seal.
Place each roll seam side down in a greased 15-in. x 10-in. x 1-in. baking pan; pinch ends together to form a ring. With scissors, cut from an outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping previous strip. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over coffee cakes. May be frozen for up to 2 months. Yield: 4 coffee cakes.

Nutritional Facts 1 serving (1 slice) equals 184 calories, 11 g fat (5 g saturated fat), 30 mg cholesterol, 133 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Cinnamon Roll Coffee Cakes in Taste of Home February/March 2005, p40

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