Cinnamon Nut Roll Coffee Cake

Check out this amazing Cinnamon Nut Roll Coffee Cake. While it is called a coffee cake, it really is a brioche bread, with all of the richness of eggs and lots and lots of butter. 

And, it's "no knead!" The dough is stirred the night before and left in the refrigerator overnight. It is kind of a sticky mess when you first put it together, but it comes together during the cold fermentation. It also seems like not enough dough at all for a bread the size of an angel food cake. Well... it is... surprisingly enough. 

This bread is amazingly delicious, and when it is baking it fills your home with a fabulous cinnamon aroma that makes you happy. You can use any type of nuts that you like and grind them to whatever texture you like. I went for a coarse grind with my food processor, but if you want to make sure that you have no gaps with the filling, go for finely ground nuts.

Perfect for brunch! 

I did end up with a few minor gaps in the filling where the dough did not hold together. The trick is to roll the filling up into the dough as tightly as possible. The process is a bit messy, but the resulting coffee cake is worth it. 

Ingredients:

From the Pantry: Instant yeast (although not necessary, I used SAF Gold), sugar (granulated and confectioners'), salt, unbleached all-purpose flour, ground pecans, cinnamon, and slivered almonds. 

From the Refrigerator: Milk, unsalted butter, and eggs (divided). 

You will also need a tube pan for baking the coffee cake. I used an angel food cake pan with a removable bottom, but a Bundt cake pan would work too. Just be sure to generously butter and flour it so that the coffee cake doesn't stick when you are removing it. 

Procedure To Make Cinnamon Nut Roll Coffee Cake:

First, the night before, mix the dough ingredients in a bowl with a spoon, by hand, or with a dough whisk, cover, and refrigerate overnight. 

The next day, mix up the filling ingredients, including whipping the egg whites and sugar into a meringue (a hand or stand mixer makes it easier). Once you have the meringue, stir in a mixture of the ground pecans, some milk, sugar, and cinnamon. 

Next, divide the dough in half and roll each half out on a heavily floured surface to and 18 by by 12 inch rectangle, spread each half with half of the filling, and roll each up tightly as possible into a jelly roll. 

After that, place the rolls, one on top of the other, into the pan to rise. 

Brush the top with milk and sprinkle with slivered almonds, cover with plastic wrap, and let rise at room temperature until doubled.  Bake at 350 degrees F. for about 45 to 50 minutes. 

Let the coffee cake cool in the pan for 10 minutes and then carefully remove the center tube and bottom and let it continue to cool on a wire rack. Once it's cooled, carefully remove the tube and bottom with a long, thin, sharp knife. Dust with confectioner's sugar and serve. 

Recipe Variation:

Rather than pecans, you can substitute any ground nuts you prefer, such as hazelnuts or walnuts. 

More Coffee Cake Recipes You May Also Enjoy:

• Mocha Latte Coffee Cake (a coffee cake that includes coffee!)
• Crumb Buns (Yeasted Coffee Cake Buns)
• Blueberry Brioche Coffee Cake
• Tuscan Coffee Cake
• Butter Crumb Coffee Cake

National Brunch Month Recipes for Sunday Funday: 

• A Day in the Life on the Farm: Canned Smoked Salmon Dip 
• Karen's Kitchen Stories: Cinnamon Nut Roll Coffee Cake 
• Amy's Cooking Adventures: Resurrection Rolls 
• Culinary Cam: Smoked Salmon Bagel Brunch Bar 
• Sneha's Recipe: Stuffed Makhani Anda Paratha With Homemade Frankie Masala

Cinnamon Nut Roll Coffee Cake

Yield: 16 Servings

Author: Karen Kerr

Check out this amazing Cinnamon Nut Roll Coffee Cake. While it is called a coffee cake, it really is a brioche, with all of the richness of eggs and lots and lots of butter. 

Ingredients

For the Dough

• 14 grams instant yeast (I used SAF gold)
• 1/4 cup warm water (110 to 115 degrees F)
• 1/2 cup warm low fat milk (110 to 115 degrees F, I warmed the water and milk together in a microwave)
• 16 tablespoons unsalted butter, melted
• 4 large egg yolks, lightly beaten
• 2 tablespoons sugar
• 3/4 teaspoon salt
• 325 grams (2 1/2 cups) unbleached all purpose flour plus more for rolling out the dough

For the Filling

• 3 large egg whites
• 1 cup plus 3 tablespoons granulated sugar, divided
• 2 cups ground pecans (or other nuts). I used a mini food processor to grind the pecans.
• 2 tablespoons low fat milk
• 2 teaspoons ground cinnamon

For the Topping

• 2 to 3 tablespoons low fat milk
• Handful of slivered almonds
• Powdered sugar

Instructions

To Prepare the Dough

1. In a medium bowl or 2 quart dough rising bucket, add all of the ingredients and mix with a spoon or dough whisk.
2. Cover the container with plastic wrap and refrigerate over night.

To Make the Filling

1. In the bowl of a stand mixer, whip the egg whites on medium high until you have soft peaks.
2. Add the one cup of sugar, one tablespoon at a time at high speed, until it is fully incorporated and you have a thick, glossy meringue.
3. In a large bowl, combine the nuts, milk, 3 T of sugar, and the cinnamon. Stir until moistened.
4. Fold the meringue into the nut mixture until fully combined. Don't worry too much about collapsing the egg whites.

To Assemble the Coffee Cake

1. Preheat the oven to 350 degrees F.
2. Butter a 10 inch angel food cake pan.
3. Spread about 1/2 C flour onto a work surface and turn the dough out onto it.
4. Cut the dough in half with a bench knife or dough scraper and set one half aside.
5. Place one half onto the floured surface. Add more flour if necessary. Flip the dough over so that both sides are dusted with flour, and then roll it out to a 12 inch by 18 inch rectangle.
6. Spread 1/2 of the filling onto the dough, leaving 1/2 inch all around. Brush one of the long edges of the dough with milk to help it stick after rolling up the dough.
7. Beginning with the other long edge, roll, as tightly as possible, the dough up into a log or jelly roll. Seal the milk brushed end by pinching the dough together.
8. Place this log into the pan, seam side up. Pinch the ends together once you have formed a circle in the pan.
9. Repeat with the other piece of dough, and place it seam side down on top of the first log/roll.
10. Brush the top of the dough with milk, and sprinkle with sliced almonds.
11. Cover with plastic wrap and allow to rise for one hour.
12. Bake the bread for about 45 to 50 minutes, until the interior temperature reaches 190 degrees F.
13. Cool the bread in the pan for about 10 minutes on a rack.
14. Run a sharp knife along the edges of the pan and lift out the center tube. Cool on a wire rack for about an hour.
15. Run a sharp knife along the bottom and center of the pan to loosen the bread. Place two spatulas under the bread and lift it onto a serving plate.
16. Dust with powdered sugar if desired.

Nutrition Facts

Calories

350

Fat (grams)

22 g

Sat. Fat (grams)

8 g

Carbs (grams)

35 g

Fiber (grams)

2 g

Net carbs

33 g

Sugar (grams)

18 g

Protein (grams)

5 g

Cholesterol (grams)

77 mg

https://www.karenskitchenstories.com/2013/08/cinnamon-nut-roll-coffee-cake.html

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Recipe adapted from Taste of Home Bake Shop Favorites: 383 Reader Recipes You'll Love.