Cinnamon Pecan Swirl Coffee Cake
|Refrigerator dough||1 Cup (16 tbs) (1 Recipe, No Knead)|
|Margarine/Butter||1⁄4 Cup (4 tbs), softened|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Margarine/Butter||1 Teaspoon, softened|
|Hot strong coffee||2 Tablespoon|
Prepare and refrigerate dough as directed in recipe.
Grease two 15x10 x 1 inch baking pans.
On lightly floured surface, divide chilled dough in half.
Return half to bowl; refrigerate.
Roll dough into 16x10-inch rectangle.
Spread with 2 tablespoons of the margarine.
In small bowl, combine all filling ingredients.
Sprinkle half of the filling over dough.
Starting with 16-inch side, roll up tightly, pinching seam firmly to seal.
Cut roll in half lengthwise; turn so cut side is up.
Place 2 1/2-inch round cookie cutter in center of pan.
Coil dough around cookie cutter in pan; add second half-roll to end of first and pinch seam to seal.
Continue to coil dough into a round coffee cake.
Remove cookie cutter.
Cover loosely with plastic wrap and cloth towel.
Repeat with remaining dough, margarine and filling.
Let rise in warm place (80 to 85Â°F.) until almost doubled in size, about 20 minutes.
Heat oven to 350Â°F.
Bake at 350Â°F for 20 to 25 minutes or until deep golden brown.
Immediately remove from baking pans; cool slightly.
In small bowl, combine all glaze ingredients, adding enough coffee for desired drizzling consistency; blend until smooth.
Drizzle over warm coffee cakes.