Cinnamon Roll Coffee Cake

September 27, 2007 at 4:30 pm | Posted in Desserts | Leave a comment

Well, I didn’t bake or cook anything yesterday (unless you count a Lean Cuisine frozen pizza as cooking.) LOL. However, to start things off on the right foot, I’m going to post my world-famous, prize-winning Cinnamon Roll Coffee Cake. Yes, I really did win first prize in a baking contest with this one.

1 package active dry yeast
3 T. warm water
1/2 c. warm milk
1/2 c. butter, melted
1 egg, beaten
1/4 c. sugar
1/2 tsp. salt
2 3/4 c. all-purpose flour (or more, depending on humidity)

1/2 c. butter, softened
1/4 c. packed brown sugar
1 1/2 T. ground cinnamon
3/4 c. pecans, chopped

3/4 c. confectioner’s sugar
1/4 tsp. vanilla
1 1/2 T. milk

In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt, and 1 1/2 c. flour; beat until smooth. Stir in enough remaining flour to form a soft dough. TUrn onto a lightly floured surface; knewad 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, at least 1 hour.

Punch dough down; turn onto a floured surface. Roll into 24 x 8 rectangle. In a mixing bowl, cream the butter, brown sugar, and cinnamon. Spread over rectangle to within 1/2 inch of long edges. Sprinkle with pecans. Roll up jelly-roll style, starting with the long side; pinch seam to seal.

Place roll seam side down on large greased cookie sheet and, using sharp knife, cut completely in half long-ways. Place cut sides up; gently twist two pieces together to form a “rope”. Pull ends together andpinch to form a ring.

Cover and let rise in a warm place until doubled in size, at least 30 minutes. Bake at 350 for 20-25 minutes or until golden brown. Remove from pan to wire rack to cool. Combine icing ingredients; drizzle over coffee cake. Best eaten while still warm, but may be frozen for up to two months.


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