This delicious coffee cake ring can be made the night before for holiday breakfast
Prep Time30 minutesmins
Active Time25 minutesmins
resting time38 minutesmins
Total Time1 hourhr33 minutesmins
Yield: 10
Calories: 412cal
Author: Melissa
Materials
3cupsall-purpose flourdivided
¼cupsugar
11/4 oz. quick rise yeast
½teaspoonsalt
½cupmilk2% or whole
½cupbutterunsalted - softened
¼cupwater
1largeegg
Filling
½cupbrown sugarpacked
½cupchopped walnuts or pecans
1teaspoonground cinnamon
2tablespoonsbuttersoftened - unsalted
Glaze
1cupconfectioners' sugar
1tablespoonbuttersoftened
½teaspoonvanilla extract
2 to 3tablespoonsmilk2% or whole
Instructions
Dough
In a bowl, combine 2 cups of the flour, sugar, yeast and salt
In a saucepan, heat milk, butter and water until luke-warm
Add to dry ingredients; and beat just until moistened
Add egg and remaining flour; and beat until smooth
Shape into a ball. Do not knead. Cover and let rest for 10 minutes
Turn dough onto a lightly floured surface. Roll into a large rectangle - about 12x18inches
Spread filling to within 1/2 in. of edges
Roll up, jelly-roll style, starting with a long side; pinch seam to seal. place, seam side down, on a greased 12-in. pizza pan; pinch ends together to form a ring.
With scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-1/2-inch intervals
Separate pieces; slightly spread apart to show filling
Cover and let rise in a warm place until doubled, about 45 minutes. If you are making this the night before - cover and place in the refrigerator. Take it out early the next morning and let it warm up - (about 1/2 hour)
Bake at 375° for 20-25 minutes or until golden brown
Let Cool
Glaze
combine sugar, butter, vanilla and enough milk to achieve desired consistency. drizzle over coffee cake