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A Christmas Cinnamon Roll Coffee Cake

Cinnamon Roll Coffee Cake
Serves 8

1 package (2 ¼ tsp) active dry yeast – $1.99
1/2 cup warm water
1/2 cup lukewarm milk – stock
1/3 cup sugar – stock
1/3 cup butter, softened – stock
1 teaspoon salt – stock
1 egg – stock
3 ½ -4 cups flour – stock
4 tablespoons butter, softened – stock
½ cup sugar – stock
4 teaspoons cinnamon – stock
2 cups powdered sugar – stock
2 tablespoons milk – stock
1 teaspoon vanilla – stock
Grand Total Assuming a Well-Stocked Pantry: $1.99
Total Per Serving: $0.25

1. Dissolve the yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg, and 2 cups of flour. Beat until smooth. Mix in enough flour to make dough easy to handle.

2. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Note: I used my mixer with the dough hooks and it worked out to be about the same amount of kneading time.

3. Place the dough in a greased bowl; turn greased side up. Cover with a damp cotton dishtowel and allow to rise in a very warm, draft-free place until double, about 1 ½ to 2 hours. Note: Dough is ready if an indent remains when touched.

4. Pre-heat oven to 350 F.

5. Using 2 opposing knives, mix the filling ingredients together by cutting the softened butter into the sugar and cinnamon. The mixture will become crumbly and resemble coarse meal.

6. Punch down the dough.

7. Turn the dough out onto a lightly floured surface. Roll into a rectangle about 8 x 12 inches. Sprinkle the filling evenly over the pastry.

8. Roll the filled pastry up lengthwise, tightly. Pinch the edges closed.

9. Gently stretch the roll to make it even. Cut into 8 slices. Place slightly apart, upright, in a greased 9” spring form pan. Cover with the damp cotton towel and allow to rise until doubled, about 40 minutes. Bake 25-30 minutes until puffed and golden. Remove from oven and cool on wire rack for 10 minutes.

10. Release from  the spring form pan and transfer to serving platter.

11. Drizzle with glaze while warm.