Recipe: Cinnamon Roll Coffee Cake

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Cinnamon Roll Coffee Cake
From : Pat Stockett
Makes: 2

2 pkg active dry yeast
1 cup warm water
3/4 cup evaporated milk, undiluted
1 1/2 tsp salt
1/3 cup granulated sugar
1 egg
5 cups all purpose flour, unsifted
1/2 cup melted butter or margarine
1 cup butter or margarine
1/2 cup granulated sugar
1 tbsp cinnamon
1 egg beaten with
1 tbsp water

Preheat oven to 375 degrees F. Grease two 8-inch tube pans.

Soften yeast in warm water. Add evaporated milk, salt, 1/3 cup sugar, egg and 1 cup of the flour. Beat well. Add melted butter.

Place remaining flour into large bowl. Cut in butter with pastry blender until particles are the size of small beans.

Carefully fold in the yeast batter until all the flour is moistened. Cover. Refrigerate 4 hours or longer.

Remove dough from bowl to floured surface. Cut in half. Dust with flour. Roll out into an 18-inch square.

Mix together 1/2 cup sugar and cinnamon. Sprinkle half over dough. Roll up. Cut into 1/2 inch slices. Place side by side into an 8-inch tube pan. Repeat process with second half of dough. Cover pans with plastic wrap.

Let rise 1 hour in warm place until doubled. Brush with egg mixture.

Bake at 375 for 25 min. or until coffeecakes test done and are golden.

Tips: Baked coffeecakes may be glazed with mixture of 1 cup powdered sugar thinned with cream.