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Cinnamon Roll Coffee Cakes Exps Tohas22 27926 Md 04 07 6b

Cinnamon Roll Wreath

TOTAL TIME: Prep: 40 min. + rising Bake: 20 min. YIELD: 4 coffee cakes (12 servings each).
The house smelled so wonderful whenever my mom made this mouthwatering cinnamon roll wreath. Now I bake it for any special gathering. It also makes a fabulous gift. —Tracy Sorrentino, Commerce, Michigan

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/3 cup warm water (110° to 115°)
  • 1 cup warm 2% milk (110° to 115°)
  • 1 cup butter, melted
  • 2 large eggs, room temperature, 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 2% milk

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 4 portions. Roll each portion into a 12x8-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 seams to seal.
  • 4. Place each roll seam side down in a greased 15x10x1-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 the 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 completely. Combine icing ingredients; drizzle over coffee cakes. May be frozen for up to 2 months.

Nutrition Facts

1 piece: 184 calories, 11g fat (5g saturated fat), 30mg cholesterol, 133mg sodium, 20g carbohydrate (8g sugars, 1g fiber), 2g protein.

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