Tunnel Of Caramel Coffee Cake
|Undiluted evaporated milk||2⁄3 Cup (10.67 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Eggs||2 , beaten|
|All purpose flour||5 Cup (80 tbs)|
|Active dry yeast||1 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs)|
|Caramel filling||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Caramel frosting||1 Cup (16 tbs) (Adjust Quantity As Needed)|
Beat evaporated milk, sugar, salt, and butter together using an electric mixer.
Add the beaten eggs and 2 cups of the flour; beat until smooth.
Soften yeast in the warm water.
Add to the batter along with 1 cup of flour.
Beat 3 minutes at medium speed.
Add remaining flour and beat until thoroughly mixed.
Put into a greased deep bowl; turn dough to bring greased surface to top.
Cover; let rise in a warm place until doubled.
Punch down dough, turn onto a lightly floured surface, and knead until satiny smooth.
Roll dough into a 15x10-inch rectangle.
Lightly brush with melted butter or margarine and spread with Caramel Filling.
Roll up tightly starting with a long side.
Place roll, open edge down, in a greased 10-inch tubed pan; join ends and press to seal.
Cover; let rise in a warm place until doubled, about 2 hours.
Bake at 350°F 45 minutes.
Remove from pan to a wire rack.
Immediately ice with Caramel Frosting and decorate with pecan halves.