Recipe: Maple Nut Coffee Cake (using hot roll mix)

MAPLE NUT COFFEE CAKE

1 pkg. Pillsbury hot roll mix
1 egg
1 tsp. maple flavoring
3/4 c. warm water
3 Tbsp. sugar
1 stick (1/2 cup) butter, melted

Dissolve yeast from mix package in warm water. Slightly beat egg and add egg, sugar and maple flavoring to the yeast mixture. Add flour from the hot roll mix. Blend to a sticky dough. Knead into a smooth and satiny ball. (Use flour on your hands so the dough won't stick.) Put into a greased bowl and cover. Put in a warm place and let rise 45 minutes until double its size.

WHILE RISING, MAKE THE FILLING:
1/2 cup sugar
1/3 cup pecans, chopped
1 tsp. maple flavoring
1 tsp. ground cinnamon

Stir all ingredients for the filling together.

When dough has doubled, divide it into 3 equal portions. Roll each portion into a circle to fit size of pizza pan. Roll one portion at a time.

Spray Pam on the pizza pan. Put first portion on the pan. Spread 2 tablespoons of the melted butter on the portion evenly. Sprinkle 1/3 of sugar filling on the portion evenly. Repeat same with other 2 layers.

When all 3 portions are ready, put a small juice glass in the middle of top layer of dough. Cut through 3 layers of dough with scissors and make 16 slices or 16 wedges. (Cut from the edge of the dough up to the glass edge.) When finished cutting, pick up each wedge at a time and twist it 5 times and lay it back down. Repeat with all wedges. Cover with a towel again and let rise 45 minutes over register until double its size.

Preheat oven to 375 degrees F and bake 18 to 20 minutes or until brown. Cool and drizzle with glaze.

FOR THE GLAZE:
1 1/2 cups powdered sugar
3 Tbsp. milk
1/4 tsp. maple flavoring

Mix ingredients for the glaze together.