Cinnamon-Maple Coffee Cakes

Name: Cinnamon-Maple Coffee Cakes
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 3/4 cup warm water (110° to 115°); 1-1/2 cups warm milk (110° to 115°); 3/4 cup butter, melted; 6 large eggs; 1/2 cup sugar; 1-1/2 teaspoons salt; 10 to 10-1/2 cups all-purpose flour; 1 cup sugar; 1 cup packed brown sugar; 1/4 cup all-purpose flour; 1-1/2 teaspoons ground cinnamon; 1/2 cup cold butter; 1/2 cup dark corn syrup; 3 teaspoons maple flavoring; 1 cup chopped walnuts; 3 cups confectioners' sugar; 5 to 6 tablespoons whole milk; 1 teaspoon maple flavoring

19 ingredients

5 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110° to 115°)
1-1/2 cups warm milk (110° to 115°)
3/4 cup butter, melted
6 large eggs
1/2 cup sugar
1-1/2 teaspoons salt
10 to 10-1/2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1/4 cup all-purpose flour
1-1/2 teaspoons ground cinnamon
1/2 cup cold butter
1/2 cup dark corn syrup
3 teaspoons maple flavoring
1 cup chopped walnuts
3 cups confectioners' sugar
5 to 6 tablespoons whole milk
1 teaspoon maple flavoring

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 9 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 the top. Cover and let rise in a warm place until doubled, about 1 hour.
2

For filling, combine the sugars, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Add corn syrup and maple flavoring. Stir in nuts.
3

Punch dough down; turn onto a lightly floured surface. Divide into six portions. Roll one portion into a 14x8-in. rectangle. Spread 1/2 cup filling to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
4

Cut roll in half lengthwise. Place halves, cut side up, side by side; braid. Shape into a ring in a greased 9-in. round baking pan; pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.
5

Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm coffee cakes. Cut into wedges.