Ingredients for Cinnamon Twist Coffee Cake
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How to Make Cinnamon Twist Coffee Cake
- In a large bowl, combine 1 cup warm water (105-115°F), 2 ¼ teaspoons active dry yeast, and 1 teaspoon sugar. Let stand for 5-10 minutes until foamy.
- Add ¼ cup vegetable oil, 2 large eggs, 1 teaspoon salt, and 2 ¼ cups all-purpose flour. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 3 minutes. Gradually add another 2 ¼ cups of all-purpose flour, mixing until just combined.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a cold place (refrigerator) for at least 4 hours, or preferably overnight.
- Prepare the cinnamon filling: In a small bowl, combine ½ cup brown sugar, 2 tablespoons ground cinnamon, and ¼ cup chopped pecans (optional).
- Punch down the risen dough and roll it into a 12x18 inch rectangle. Spread the cinnamon filling evenly over the dough.
- Starting at the long side, tightly roll the dough into a log. Cut the log into 12 equal slices.
- Place the slices cut-side up in a greased 9x13 inch baking pan. Cover loosely and let rise for 30-60 minutes, or until almost doubled.
- Preheat oven to 375°F (190°C).
- Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.
- Enjoy your delicious, homemade Cinnamon Twist Coffee Cake!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
86g
Fat
16g
Carbs
10g
