Cinnamon Twist Coffee Cake

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“I got this recipe over 40 yrs ago from a Fleischmann's Yeast Cookbook, The section is called "Rising on Ice" I love it because I do all the work the day or several hours before and just bake it when I want it really fresh & warm from the oven!”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl mix together 1 3/4 cups flour, 1/2 cup sugar, salt & yeast.
  2. Combine milk, water & 1/4 cup butter in small bowl. Heat til very warm (120 - 130). I do 90 seconds in micorwave. Butter does not need to melt. Gradually add to dry ingredients. Beat at medium 2 minutes, Add the egss & 1/2 cup flour and beat on high 2 minutes. Switch to dough hook or add by hand, enough flour to make a moderately stiff dough. If adding raisins, you may do so now. Knead until smooth & elastic in mixer on by hand on floured board.
  3. Place in greased bowl, cover & let rise in warm place 20 minutes.
  4. Divide dough in half. Roll each hald into a 9 x 12 inch rectangle.
  5. Spread with melted butter.
  6. Sprinkle with mixture of the remaining 3/4 cup sugar & cinnamon.
  7. Fold from 9" side- 3" over the center of the sqaure. Then fold the other side over 3" so you will have it folded into thirds (3 layers)it will be 3" x 12".
  8. Cut into 12 one inch slices. Take each slice and pinch end to seal. Tightly twist your slice and place into a greased 9 " square pan. (2 rows of 6). Repeat with other half.
  9. Cover with sprayed or lightly oiled wax paper. Then top with plastic wrap.
  10. Chill for 2 - 24 hours.
  11. When ready to bake, remove from refrigerator. Uncover. Let stand at room temp for 10 minutes.
  12. Bake at 375 for about 25 - 30 minutes. Serve drizzled with powdered sugar glaze. May be separated & served individually or cut as a coffee cake. Enjoy!

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