[X]

Home > Recipes > Cinnamon-Pecan Coffee Cakes

Cinnamon-Pecan Coffee Cakes Recipe

Cinnamon-Pecan Coffee Cakes Recipe photo by Taste of Home

Read reviews (3)

Rate 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

[X]

Rate Cinnamon-Pecan Coffee Cakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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

More recipes like this:

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Cinnamon-Pecan Coffee Cakes

Cinnamon-Pecan Coffee Cakes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Feb. 01, 2013 by jchalvers

This recipe was delicious, well worth the time,I found half the glaze was more than enough though.

Reviewed on Nov. 04, 2012 by livelovebake

Very good recipe! I really enjoyed it. The only thing is that i would add a little bit more of the brown sugar/cinnamon and pecan filling to taste it more! It's still great though!

Reviewed on Dec. 01, 2011 by ajvitale22

Came out perfect!