Title: Hot Roll Mix Cinnamon Coffee Cake
Categories: Bread Breakfast
Yield: 12 Servings
| DOUGH |
| 2 | pk | HOT ROLL MIX (16 oz BOXES) |
| 3/4 | c | SUGAR |
| 4 | | 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.