Ingredients
2 packages (1/4 ounce each) active dry yeast1/3 cup warm water (110° to 115°)1 cup warm 2% milk (110° to 115°)1 cup butter, melted2 large eggs, room temperature, beaten1/2 cup sugar1 teaspoon salt5-1/2 to 6-1/4 cups all-purpose flourFILLING:1 cup butter, softened1/2 cup packed brown sugar1 tablespoon ground cinnamon1-1/2 cups chopped pecansICING:1-1/2 cups confectioners’ sugar1/2 teaspoon vanilla extract2 to 3 tablespoons 2% milk
Preparation
In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a floured surface. Divide into 4 portions. Roll each portion into a 12x8-in. rectangle. In a bowl, cream the butter, brown sugar and cinnamon. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with pecans. Roll up each jelly-roll style, starting with a long side; pinch seams to seal.
Place each roll seam side down in a greased 15x10x1-in. baking pan; pinch ends together to form a ring. With scissors, cut from an outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping the previous strip. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine icing ingredients; drizzle over coffee cakes. May be frozen for up to 2 months.
