Cinnamon Pecan Swirl Coffee Cake Recipe
Ingredients
| 1 recipe No-Knead Refrigerator Dough | ||
| Butter margarine | 1/4 Cup (16 tbs), softened | |
| Firmly packed brown sugar | 1 Cup (16 tbs) (FILLING) | |
| Pecans | 1 Cup (16 tbs), chopped (FILLING) | |
| Cinnamon | 2 Teaspoon (FILLING) | |
| GLAZE | ||
| Powdered sugar | 1 Cup (16 tbs) (FILLING) | |
| Butter margarine | 1 Teaspoon, softened (FILLING) | |
| 1 to 2 tablespoons hot strong coffee | ||
Directions
Prepare and refrigerate dough as directed in recipe.
Grease two 15x10 x 1 inch baking pans.
On lightly floured surface, divide chilled dough in half.
Return half to bowl; refrigerate.
Roll dough into 16x10-inch rectangle.
Spread with 2 tablespoons of the margarine.
In small bowl, combine all filling ingredients.
Sprinkle half of the filling over dough.
Starting with 16-inch side, roll up tightly, pinching seam firmly to seal.
Cut roll in half lengthwise; turn so cut side is up.
Place 2 1/2-inch round cookie cutter in center of pan.
Coil dough around cookie cutter in pan; add second half-roll to end of first and pinch seam to seal.
Continue to coil dough into a round coffee cake.
Remove cookie cutter.
Cover loosely with plastic wrap and cloth towel.
Repeat with remaining dough, margarine and filling.
Let rise in warm place (80 to 85°F.) until almost doubled in size, about 20 minutes.
Heat oven to 350°F.
Uncover dough.
Bake at 350°F for 20 to 25 minutes or until deep golden brown.
Immediately remove from baking pans; cool slightly.
In small bowl, combine all glaze ingredients, adding enough coffee for desired drizzling consistency; blend until smooth.
Drizzle over warm coffee cakes.
Grease two 15x10 x 1 inch baking pans.
On lightly floured surface, divide chilled dough in half.
Return half to bowl; refrigerate.
Roll dough into 16x10-inch rectangle.
Spread with 2 tablespoons of the margarine.
In small bowl, combine all filling ingredients.
Sprinkle half of the filling over dough.
Starting with 16-inch side, roll up tightly, pinching seam firmly to seal.
Cut roll in half lengthwise; turn so cut side is up.
Place 2 1/2-inch round cookie cutter in center of pan.
Coil dough around cookie cutter in pan; add second half-roll to end of first and pinch seam to seal.
Continue to coil dough into a round coffee cake.
Remove cookie cutter.
Cover loosely with plastic wrap and cloth towel.
Repeat with remaining dough, margarine and filling.
Let rise in warm place (80 to 85°F.) until almost doubled in size, about 20 minutes.
Heat oven to 350°F.
Uncover dough.
Bake at 350°F for 20 to 25 minutes or until deep golden brown.
Immediately remove from baking pans; cool slightly.
In small bowl, combine all glaze ingredients, adding enough coffee for desired drizzling consistency; blend until smooth.
Drizzle over warm coffee cakes.
Chef
