2 ¾ cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 pkt. yeast (1 pkt.=2 ¼ teaspoons)
½ cup water
¼ cup milk
3 tablespoons unsalted butter
1 large egg, at room temperature
3 tablespoons unsalted butter, softened
1 tablespoon ground cinnamon
¼ cup granulated sugar
Vanilla Maple Glaze
1 cup powdered sugar, sifted
1 tablespoon milk or cream
1 tablespoon maple syrup
1 teaspoon vanilla extract
1. In large bowl, toss 2 ¼ cups flour, sugar, salt, and yeast together until evenly dispersed. Set aside.
2. Heat water, milk, and butter together n microwave until butter is melted and mixture is hot to touch, about 115-120º.
3. Stir butter mixture into flour mixture. Add egg and only enough of the remaining ½ cup flour to make a soft dough. The dough is ready when it gently pulls away from the sides of the bowl and has an elastic consistency.
5. On lightly floured surface, knead the dough for about 3-4 minutes. Form a ball and place in a lightly greased bowl. Cover tightly and let rest for 30 minutes. The dough will rise slightly.
6. In small bowl, combine cinnamon and sugar for filling.
7. After 30 minutes, roll dough out in a 15”x12” rectangle. Spread softened butter
on top. Sprinkle cinnamon-sugar mixture all over the dough.
8. Spray a 9-inch round pan with nonstick spray. Set aside.
9. Using a very sharp knife or a pizza cutter, cut the dough into six 2-inch wide strips. Loosely roll up one strip and place it in the center of pan. (You’re rolling it up loosely so the dough has some room to rise). Coil remaining 5 strips around the center roll, starting each strip at the end of the previous one to make one large rolled cake.
10. Loosely cover with plastic wrap and allow to rise in a warm, draft-free place for 60-90 minutes.
11. After dough has nearly doubled in size, preheat the oven to 350º. Bake for 30-35 minutes until lightly browned. You may need to cover the rolls with foil after 15 minutes to avoid over-browning. (If some ends rise up more than others while baking, reach in oven with a spatula and press them down for a more uniform appearance).
12. Allow coffeecake to cool for about 10 minutes. Meanwhile, prepare the glaze. Mix the powdered sugar, milk/cream, syrup, and vanilla until smooth. Drizzle over the rolls.
Note: Directions are for mixing by hand. A mixer with a dough hook can be used.
Yield: 8-12 servings