In a large mixing 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. 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.
Punch dough down; turn onto a floured surface.
Divide into four portions. Roll each portion into
a 12 x 8 rectangle. In a mixing bowl, cream the
butter, brown sugar and cinnamon. Spread over each
rectangle to within 1/2 inch of edges. Sprinkle
with pecans. Roll up each jelly-roll style,
starting with a long side; pinch seam to seal.
Place each roll seam side down in a greased 15 x
10 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. 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.
Originally Submitted
1/20/2012
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