Cinnamon Roll Coffee Cakes Recipe
- 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
- 1 cup butter, softened
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 1-1/2 cups chopped pecans
- 1-1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons milk
- 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.
1 slice: 184 calories, 11g fat (5g saturated fat), 30mg cholesterol, 133mg sodium, 20g carbohydrate (8g sugars, 1g fiber), 2g protein.
Reviews for Cinnamon Roll Coffee Cakes
"Very disappointed. Maybe it is me, but all the filling ran out onto the baking pan and burned. I will try again, but will do as a braid as the "roll" part was very good. One more try coming up."
"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."
"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!"