Hot Roll Mix Cinnamon Coffee Cake

* Exported from MasterCook *

HOT ROLL MIX CINNAMON COFFEE CAKE

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----DOUGH-----
2 pk HOT ROLL MIX (16 oz BOXES)
3/4 c SUGAR
4 ea EGG YOLKS
1/4 c MELTED BUTTER
-----FILLING-----
1/4 c SUGAR
1 tb CINNAMON
2 tb MELTED BUTTER
-----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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