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Nut Roll Coffee Cake

This walnut-swirled coffee cake is a great taste to wake up to, says Patricia Mele of Lower Burrell, Pennsylvania. As a finishing touch, drizzle with glaze or add a dusting of confectioners' sugar.

16 ServingsPrep: 40 min. + chilling Bake: 40 min. + cooling

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup butter, melted
1/2 cup warm 2% milk (110° to 115°)
4 egg yolks
2 tablespoons sugar
3/4 teaspoon salt
2-1/2 cups all-purpose flour
FILLING:
3 egg whites
1 cup plus 3 tablespoons sugar, divided
2 cups ground walnuts
2 tablespoons 2% milk
2 teaspoons ground cinnamon

Directions

In a large bowl, dissolve yeast in warm water. Add the butter, milk,
egg yolks, sugar, salt and flour. Beat until smooth (mixture will be
sticky). Cover and refrigerate overnight.
For filling, in a small bowl, beat egg whites on medium speed until
soft peaks form. Gradually beat in 1 cup sugar, about 2 tablespoons
at a time, on high until sugar is dissolved. In a large bowl,
combine the walnuts, milk, cinnamon and remaining sugar; fold in egg
whites.

2 of 2

Nut Roll Coffee Cake (continued)

Directions (continued)

Divide dough in half. On a well-floured surface, roll each portion
into an 18-in. x 12-in. rectangle. Spread filling evenly over each
rectangle to within 1/2 in. of edges. Roll up jelly-roll style,
starting with a long side; pinch seam to seal.
Place one filled roll seam side up in a greased 10-in. tube pan. Top
with second roll, seam side down. Bake at 350° for 40-45 minutes
or until golden brown. Cool for 10 minutes before removing from pan
to a wire rack. Yield: 16 servings.

Nutrition Facts: 1 slice equals 325 calories, 19 g fat (8 g saturated fat), 82 mg cholesterol, 210 mg sodium, 34 g carbohydrate, 2 g fiber, 6 g protein.