Tunnel Of Caramel Coffee Cake Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodDish
Interest Group

Ingredients

 Undiluted evaporated milk2⁄3 Cup (10.67 tbs)
 Sugar3⁄4 Cup (12 tbs)
 Salt1⁄2 Teaspoon
 Butter/Margarine1⁄2 Cup (8 tbs), softened
 Eggs2 , beaten
 All purpose flour5 Cup (80 tbs)
 Active dry yeast1 Ounce (2 Packages)
 Warm water1⁄2 Cup (8 tbs)
 Caramel filling1 Cup (16 tbs) (Adjust Quantity As Needed)
 Caramel frosting1 Cup (16 tbs) (Adjust Quantity As Needed)

Nutrition Facts

Serving size: Complete recipe

Calories 5663 Calories from Fat 1332

% Daily Value*

Total Fat 151 g232%

Saturated Fat 73.6 g368.2%

Trans Fat 0 g

Cholesterol 694.8 mg

Sodium 1772.7 mg73.9%

Total Carbohydrates 980 g326.5%

Dietary Fiber 22.8 g91.3%

Sugars 472.8 g

Protein 96 g192%

Vitamin A 70.8% Vitamin C 3.4%

Calcium 46.7% Iron 198.8%

*Based on a 2000 Calorie diet

Directions

Beat evaporated milk, sugar, salt, and butter together using an electric mixer.
Add the beaten eggs and 2 cups of the flour; beat until smooth.
Soften yeast in the warm water.
Add to the batter along with 1 cup of flour.
Beat 3 minutes at medium speed.
Add remaining flour and beat until thoroughly mixed.
Put into a greased deep bowl; turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled.
Punch down dough, turn onto a lightly floured surface, and knead until satiny smooth.
Roll dough into a 15x10-inch rectangle.
Lightly brush with melted butter or margarine and spread with Caramel Filling.
Roll up tightly starting with a long side.
Place roll, open edge down, in a greased 10-inch tubed pan; join ends and press to seal.
Cover; let rise in a warm place until doubled, about 2 hours.
Bake at 350°F 45 minutes.
Remove from pan to a wire rack.
Immediately ice with Caramel Frosting and decorate with pecan halves.
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