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Cinnamon-Pecan Coffee Cakes Recipe

Photo by: Taste of Home Cinnamon-Pecan Coffee Cakes Recipe

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

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Cinnamon-Pecan Coffee Cakes Recipe

Prep: 30 min. + rising Bake: 25 min. + cooling

Yield: 24 Servings

30 25 55

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.
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).

Originally published as Cinnamon-Pecan Coffee Cakes in Taste of Home December/January 2008, p36

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