Cinnamon-Maple Coffee Cakes Recipe

Name: Cinnamon-Maple Coffee Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 3/4 cup warm water (110u00b0 to 115u00b0); 1-1/2 cups warm milk (110u00b0 to 115u00b0); 3/4 cup butter, melted; 6 large eggs; 1/2 cup sugar; 1-1/2 teaspoons salt; 10 to 10-1/2 cups all-purpose flour; 1 cup sugar; 1 cup packed brown sugar; 1/4 cup all-purpose flour; 1-1/2 teaspoons ground cinnamon; 1/2 cup cold butter; 1/2 cup dark corn syrup; 3 teaspoons maple flavoring; 1 cup chopped walnuts; 3 cups confectioners' sugar; 5 to 6 tablespoons whole milk; 1 teaspoon maple flavoring

Servings: persons

2 packages (1/4 ounce each) active dry yeast
3/4 cup warm water (110u00b0 to 115u00b0)
1-1/2 cups warm milk (110u00b0 to 115u00b0)
3/4 cup butter, melted
6 large eggs
1/2 cup sugar
1-1/2 teaspoons salt
10 to 10-1/2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1/4 cup all-purpose flour
1-1/2 teaspoons ground cinnamon
1/2 cup cold butter
1/2 cup dark corn syrup
3 teaspoons maple flavoring
1 cup chopped walnuts
3 cups confectioners' sugar
5 to 6 tablespoons whole milk
1 teaspoon maple flavoring

1
In a large bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 9 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 the top. Cover and let rise in a warm place until doubled, about 1 hour.
2
For filling, combine the sugars, flour and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Add corn syrup and maple flavoring. Stir in nuts.
3
Punch dough down; turn onto a lightly floured surface. Divide into six portions. Roll one portion into a 14x8-in. rectangle. Spread 1/2 cup filling to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
4
Cut roll in half lengthwise. Place halves, cut side up, side by side; braid. Shape into a ring in a greased 9-in. round baking pan; pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 1 hour.
5
Bake at 350u00b0 for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm coffee cakes. Cut into wedges.

3111

kcal

Calories

Fat

514

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 3/4 cup warm water (110u00b0 to 115u00b0), 1-1/2 cups warm milk (110u00b0 to 115u00b0), 3/4 cup butter, melted, and more.

Yes, Cinnamon-Maple Coffee Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon-Maple Coffee Cakes

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