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Crispy Cookie Coffee Cakes Recipe

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This recipe for Crispy Cookie Coffee Cakes is from The Original Brenteson Buffet plus more from the Jacobsens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
1 pkg. yeast
1/4 c. warm water
4 c. flour
1/4 c. sugar
1 tsp. salt
2 sticks Parkay margarine
1 c. milk
2 eggs
Directions:
Directions:
Dissolve yeast in warm water. Cut Parkay into dry ingredients. Combine eggs, milk and dissolved yeast; add to flour mixture. Combine lightly. Cover tightly and refrigerate overnight. In the morning, divide dough in half for larger rolls. On a floured surface, roll each half into a 10x12-inch rectangle. Sprinkle each rolled-out half with a sugar-cinnamon mixture, then roll as for jellyroll; seal edge. Cut in 3/4-inch slices. Sprinkle with sugar and cinnamon again, after placing, cut-side down, on a greased baking sheet. Press down with palm of hand and sprinkle again. Bake at 350° to 375° for 20 to 25 minutes, or until done.
Variations: For smaller coffee cakes, divide dough into 3 or 4 rolls and bake at 350° to 375° for 12 minutes, or until done. Takes about 2 cups sugar and 2 teaspoons cinnamon.
May also bake in 8-inch round pans, letting rolls rise before baking (put cinnamon- sugar on before rolling up). Frost pan rolls while warm, with 1 1/2 cups powdered sugar mixed with 2 tablespoons soft margarine, 1 1/2 teaspoons vanilla, and 1 to 2 teaspoons hot water to make a thick glaze.

 

 

 

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