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Cinnamon Roll Coffee Cakes Recipe
Cinnamon Roll Coffee Cakes Recipe photo by Taste of Home

Cinnamon Roll Coffee Cakes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 40 min. + rising Bake: 20 min. + cooling
MAKES: 48 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Cinnamon Roll Coffee Cakes in Taste of Home February/March 2005, p40

Nutritional 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.

Reviews for Cinnamon Roll Coffee Cakes

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 24, 2012

"I LOVE this recipe! I just tried it this morning for a festive Christmas Eve morning treat and my husband and I agree that it is just as good as Cinnabons'. Thank you, thank you, thank you for sharing this recipe!

I cut the recipe in half and it turned out terrific. It's an easy recipe to make. Instead of the icing, we made a cream cheese frosting by mixing together: butter, powdered sugar, a little vanilla extract, and a little cream cheese. It was a delicious accompaniment to this great coffee cake. Very moist and truly yummy."

MY REVIEW
Reviewed Jun. 9, 2012

"This recipe is delicious! An excellent dough for sweet rolls. I doubled the recipe and also made apple cinnamon rolls. The rolls came out soft and moist just like the bakery. This is now my new basic sweet roll recipe. Thanks!"

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