Cinnamon-Pecan Coffee Cakes Recipe
Cinnamon-Pecan Coffee Cakes Recipe photo by Taste of Home
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Cinnamon-Pecan Coffee Cakes Recipe

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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
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES: 24 servings


  • 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

Nutritional Facts

1 slice: 255 calories, 9g fat (3g saturated fat), 30mg cholesterol, 190mg sodium, 39g carbohydrate (15g sugars, 1g fiber), 4g protein .


  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Bake at 325° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
  6. 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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jchalvers 154592
Reviewed Feb. 1, 2013

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

livelovebake 98555
Reviewed Nov. 4, 2012

"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!"

ajvitale22 170926
Reviewed Dec. 1, 2011

"Came out perfect!"

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