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Cinnamon Roll Coffee Cakes

Cinnamon Roll Coffee Cakes
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
48 ServingsPrep: 40 min. + rising Bake: 20 min. + cooling

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.
© Taste of Home 2013

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Cinnamon Roll Coffee Cakes (continued)

Directions (continued)

  • 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.
Nutrition 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.
© Taste of Home 2013