Now that I’ve posted my entry in Lorena’s food challenge, I’m now going to borrow one of her recipes to enter the Master Baker challenge from friend Nikki. There was very little that needed changing in this recipe because it is just super yummy. My only change was to the icing, and even that was minimal.
1 package active dry yeast (I only had quick rise and that worked well)
3 tablespoons warm water
1/2 cup warm milk
1/2 cup butter, melted
1 egg, beaten
1/4 cup sugar
1/2 teaspoon salt
2 3/4 cups all-purpose flour (can use up to 3 1/4 cups)
1/2 cup butter, softened
1/4 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
3/4 cup pecans, chopped (Oops, I just realized I forgot these!! Still yummy.)
3/4 cup confectioner’s sugar
1/4 teaspoon vanilla
1 1/2 tablespoons milk
(I halved the sugar and milk, but used the full amount of vanilla. I also added a 1/4 tsp of cinnamon.)
In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 1 1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, at least 1 hour.
Punch dough down turn onto floured surface. Roll into 24×8 rectangle.
In a mixing bowl, cream the butter, brown sugar and cinnamon. Spread over rectangle to within 1/2 inch of long edges. Sprinkle with pecans.
Roll up jelly-roll style, starting with the long side; pinch seam to seal. (Sorry for the creepy blue hand in the photo.)
Place roll seam side down on large greased cookie sheet and, using sharp knife, cut completely in half long-ways. Place cut sides up; gently twist two pieces together to form a “rope”. Pull ends together and pinch to form a ring.
Cover and let rise in a warm place until doubled in size, at least 30 minutes. Bake at 350 for 20-25 minutes or until golden brown. Remove from pan to wire rack to cool. (I skipped this and just did my drizzle on the cookie sheet while it was warm.) Combine icing ingredients; drizzle over coffee cake. Best eaten while still warm, but may be frozen for up to two months. Reheats well in the microwave, but definitely best fresh!