Cinnamon Twist Coffee Cakes
Cuisine: Brunch
Our traditional Christmas (and New Year) morning breakfast!
  • 1 cup butter
  • 5 cups flour
  • ½ teaspoon salt
  • 1 pkg yeast
  • ¼ cup water, warmed
  • ⅓ cup sugar
  • 3 eggs, beaten
  • ¾ cup milk, warmed
  • 1 cup brown sugar
  • 1 cup butter
  • 1 Tbs cinnamon
  • 1 cup chopped pecans
  • ½ lb powdered sugar
  • 1 tsp butter, softened
  • 1 tsp vanilla
  • 2 Tbs milk, plus more to reach desired consistency
  1. Cut together butter, flour and salt with a pastry blender.
  2. Dissolve yeast in the warm water.
  3. Mix the sugar, eggs and warm milk with the yeast, then mix together with the flour. Grease the top of the dough, cover and refrigerate overnight (at least 6 hours).
  4. Divide dough into 4 sections. Roll each section into a rectangle. Mix the brown sugar and the butter together and spread on the rectangle, then sprinkle with the cinnamon and nuts. Roll jelly-roll fashion (starting with a long side), and seal edges and ends. Beginning 1" from the top of the roll, cut down the center, creating two halves, still connected at the top. Braid, and then flatten slightly. Place 2 on a cookie sheet. Let rise for 3 hours.
  5. Bake at 350 for 20-25 minutes. Mix the glaze ingredients together, adding enough milk, 1 tablespoon at a time to make frosting thin enough to drizzle. Spread on warm coffee cakes.
  6. These freeze really well! To reheat, thaw slightly. Open foil a bit and place on cookie sheet in preheated 350 oven for 15-20 minutes.
Recipe by Raisin & Fig at