CINNAMON ROLL COFFEE CAKE
Ready in a twinkling, this fresh-from-the-oven treat will be a sensational, no-fuss addition to any weekend or holiday brunch. Guests will never guess how easy it is to whip up. -Teresa Maag, Leipsic, Ohio
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Unroll the tube of cinnamon rolls into one long rectangle. Press onto the bottom of a greased 13x9-in. baking dish; seal perforations. Set aside icing packet from cinnamon rolls., In a large bowl, beat the cream cheese, eggs, sugar and vanilla until smooth. Pour over crust. In a small bowl, combine the pecans, flour, oats, brown sugar and cinnamon; stir in butter. Sprinkle over cream cheese layer., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Drizzle with contents of icing packet; let stand for 15 minutes before serving. If desired, serve with a dollop of whipped cream sprinkled with additional cinnamon.
Nutrition Facts : Calories 413 calories, Fat 26g fat (12g saturated fat), Cholesterol 102mg cholesterol, Sodium 468mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 2g fiber), Protein 7g protein.
CINNAMON ROLL CREAM CHEESE COFFEE CAKE
Cheesecake, coffee cake and cinnamon rolls-all rolled into one! -Deanna Smith, Meridian, Idaho
Provided by Taste of Home
Time 1h45m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour, baking powder, cinnamon and salt; add to creamed mixture alternately with milk, beating well after each addition. Spread three-fourths of batter into a greased 9-in. springform pan (batter will be thick). Set remaining batter aside., In another bowl, beat cream cheese, sugar and flour until smooth. Beat in vanilla. Add eggs; beat on low speed just until combined. Pour over batter., Mix cinnamon filling ingredients. Drop by tablespoonfuls over cream cheese mixture. Cut through cream cheese filling with a knife to swirl the cinnamon filling. Drop reserved batter by tablespoonfuls over filling. Place pan on a baking sheet., Bake until center is almost set, 70-80 minutes. Cover top loosely with foil during the last 30 minutes if needed to prevent overbrowning. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour; remove sides of pan. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 405 calories, Fat 21g fat (12g saturated fat), Cholesterol 90mg cholesterol, Sodium 322mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.
OVERNIGHT PUMPKIN SPICE ROLLS WITH CREAM CHEESE ICING
Our overnight pumpkin spice rolls are made with handmade dough made with canned pumpkin and a nutmeg-ginger-cinnamon filling.
Provided by Cindy Rahe
Categories Breakfast
Time 10h30m
Yield 12
Number Of Ingredients 19
Steps:
- In small bowl, mix warm milk, yeast and 1 tablespoon of the granulated sugar. Set aside until yeast becomes foamy while you gather remaining ingredients.
- In another small bowl, mix pumpkin, vanilla and egg.
- In large bowl, mix 2 1/2 cups of the flour (reserve the last 1/4 cup to bring together the dough if needed), 1/2 teaspoon salt, 1/2 teaspoon cinnamon and remaining 3 tablespoons sugar. Cut in 1/4 cup butter by pinching it into the flour with your fingers, using a pastry blender, or a fork until mixture is sandy and butter is mostly incorporated.
- Mix yeast mixture and pumpkin mixture into the dough using dough hook on stand mixer or with wooden spoon until wet dough forms. If using mixer, beat dough with dough hook 10 minutes on medium speed until dough starts to pull away from side of bowl and becomes elastic. If dough is still very wet and stringy, add remaining 1/4 cup flour. If you are mixing dough by hand, you will likely need additional flour so you can handle dough enough to knead it. For hand mixing, knead dough about 5 minutes, until it becomes elastic and fairly smooth. Shape dough into a ball and place into oiled bowl; cover with plastic wrap, and set in warm place 1 to 2 hours or until double in size.
- In another small bowl, beat sugar and spices for Filling with whisk. Lightly oil 13x9-inch pan; set aside.
- Place dough on floured work surface. Roll dough with rolling pin to 15x12-inch rectangle. Spread 1/4 cup melted butter over dough, leaving about 1 inch of unbuttered space on each of the longer sides. Sprinkle with sugar-spice mixture. Starting with 1 of the longer sides of the dough, roll it up into a log, and pinch together the seam. Cut dough into 4 equal pieces; cut each piece into 3, for a total of 12 rolls. Arrange evenly in pan with 1 of the cut sides down. Cover pan with plastic wrap, and place in refrigerator overnight.
- In the morning, remove pan from refrigerator, and set on counter for 30 minutes to take off the chill. After 30 minutes, heat oven to 350°F, and place pan on top of oven, where it will be very warm, and cover with towel. Allow oven to heat and the rolls to warm for about 30 minutes or until rolls are puffed, about double in size, and the spaces in between the rolls are nearly filled in.
- Bake 20 to 25 minutes or until rolls are golden. Cool slightly while you make icing.
- In 6-inch skillet, heat 1/4 cup butter over medium heat until it separates into clear butter, foam and milk solids. Continue to cook until milk solids become deep, toffee brown and smell fragrant and nutty. Pour butter into a dish, and set aside.
- In medium bowl, beat cream cheese until soft and creamy. Add powdered sugar, browned butter and 1/8 teaspoon salt. Beat to combine, and spread over warm rolls. Serve warm. Rolls are best the same day they are made.
Nutrition Facts : Calories 390, Carbohydrate 59 g, Cholesterol 55 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 37 g, TransFat 1/2 g
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