Categories: Breakfast
Ingredients
- 2 pkg. active dry yeast
- 1/3 cup warm water
- 1 cup warm milk
- 1 cup butter, melted
- 2 large eggs, room temp, beaten
- 1/2 cup sugar
- 1 tsp salt
- 5 1/2 to 6 1/4 cups all-purpose flour
- Filling:
- 1 cup butter, softened
- 1/2 cup brown sugar
- 1 tbsp. ground cinnamon
- 1 1/2 cups chopped pecans
- Icing:
- 1 1/2 cups confectioners' sugar
- 1/2 tsp vanilla extract
- 2 to 3 tbsp. milk
Directions
-
In a bowl, dissolved yeast in warm water. Add 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 floured surface; knead the dough until smooth and elastic, 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 4 portions. Roll each portion into a 12×8-inch rectangle. In a 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 2 greased 15×10×1-inch baking pans; pinch ends together to form a ring. With scissors, cut from an outside edge two-thirds of the way toward the center of the ring at 1-inch intervals. Separate strips slightly; twist to allow the filling to show, slightly overlapping the previous strip. Cover; 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 the coffee cakes.