Hot roll mix cinnamon coffee cake
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Hot roll mix cinnamon coffee cake
  Cinnamon    Coffee    Breakfast    Rolls    Cakes  
Last updated 6/12/2012 12:43:47 AM. Recipe ID 2998. Report a problem with this recipe.
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      Title: Hot roll mix cinnamon coffee cake
 Categories: Breads, Breakfast
      Yield: 12 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      2 pk HOT ROLL MIX (16 oz BOXES)
    3/4 c  SUGAR
      4 ea EGG YOLKS
    1/4 c  MELTED BUTTER

MMMMM--------------------------FILLING-------------------------------
    1/4 c  SUGAR
      1 tb CINNAMON
      2 tb MELTED BUTTER

MMMMM--------------------------TOPPING-------------------------------
      3 c  POWDERED SUGAR
      2 ts VANILLA
    1/4 c  MILK
 
  * MORE MILK MAY BE NEEDED TO MAKE FROSTING POURABLE. COMBINE ROLL MIX,
  YEAST, EGG YOLK, 4 TBSP. MELTED BUTTER, 3/4 CUP SUGAR AND 2 CUPS VERY
  HOT WATER. MIX TO MAKE A SOFT DOUGH. TURN OUT ONTO WELL FLOURED
  BOARD. KNEAD FOR ABOUT TWO MINUTES. COVER AND LET REST FOR ABOUT 5
  MINUTES. ROLL OUT INTO A 20" X 12" RECTANGLE. BRUSH WITH 2 TBSP.
  MELTED BUTTER. SPRINKLE CINNAMON AND 1/4 CUP SUGAR OVER TOP. FOLD
  DOUGH LENGTHWISE IN HALF. ROLL ROLLING PIN OVER LIGHTLY TO SEAL
  EDGES. CUT DOUGH INTO 3 STRIPS. BRAID THE STRIPS TOGETHER. IF DESIRED
  PLACE A PECAN IN EACH FOLD. COVER AND LET RISE FOR 20 TO 30 MINUTES,
  UNTIL SLIGHTLY PUFFY. BAKE FOR 10 MINUTES AT 375 DEG F. REDUCE HEAT
  TO 350 DEG F. AND BAKE FOR 20 MINUTES LONGER OR UNTIL GOLDEN BROWN.
  COVER WITH FOIL THE LAST TEN MINUTES IF BROWNING TO MUCH. MAKE
  FROSTING BY COMBINING INGREDIENTS AND POUR OVER THE TOP.
 




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Recipe ID 2998 (Apr 03, 2005)

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