Cinnamon Roll Coffee Cakes

Name: Cinnamon Roll Coffee Cakes
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; 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

15 ingredients

5 steps

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
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

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 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 seam 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 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.