This Sandy’s Cinnamon Coffee Cake is a comforting, yeasted treat that bridges the gap between bread and dessert. Unlike dense pound cakes, this recipe uses active dry yeast to create a light, airy texture that rises beautifully. The dough is enriched with butter and eggs, then swirled with a classic cinnamon-sugar mixture for warm, aromatic flavor. It’s perfect for weekend brunches, afternoon coffee breaks, or as a sweet gift for friends. The soft crumb holds up well to a light glaze or buttery frosting, making it an indulgent yet home-style favorite that feels special enough for holidays.
Sandy’S Cinnamon Coffee Cake
Description
This Sandy's Cinnamon Coffee Cake is a comforting, yeasted treat that bridges the gap between bread and dessert. Unlike dense pound cakes, this recipe uses active dry yeast to create a light, airy texture that rises beautifully. The dough is enriched with butter and eggs, then swirled with a classic cinnamon-sugar mixture for warm, aromatic flavor. It&# 226;ÂÂs perfect for weekend brunches, afternoon coffee breaks, or as a sweet gift for friends. The soft crumb holds up well to a light glaze or buttery frosting, making it an indulgent yet home-style favorite that feels special enough for holidays.Ingredients
Directions
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Scald 1/2 cup milk in a small saucepan or microwave; let stand for 5 minutes to cool slightly but remain warm.
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Stir the 2 packages of active dry yeast into the warm milk until dissolved.
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In a large mixing bowl, combine 1/2 cup warm water, 1/2 cup granulated sugar, softened butter, beaten eggs, salt, and the yeast-milk mixture.
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Add the all-purpose flour one cup at a time, mixing well after each addition until a soft dough forms.
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Turn the dough out onto a lightly floured surface and knead for 5 minutes until smooth and elastic.
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Lightly butter a large bowl and the top of the dough; place the dough in the bowl.
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Cover the bowl with a damp cloth or plastic wrap and let rise in a warm, draft-free area for 2 hours, or until doubled in size.
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Punch down the risen dough to release air bubbles and knead briefly again.
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Divide the dough into 4 equal sections.
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On a floured surface, roll each section into a rectangle.
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Spread softened butter over the rectangles, then sprinkle generously with a mixture of cinnamon and sugar.
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Grease a large cookie sheet or baking pan.
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Arrange the rectangles on the pan and cut slits halfway through the dough with a knife, using alternating left and right slashes for a decorative pattern.
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Cover and let rise again for 2 hours, or until puffy.
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Preheat oven to 350 degrees F (175 degrees C).
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Bake for 20 to 25 minutes, or until golden brown and cooked through.
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Cool completely on a wire rack before frosting or serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 2914.4kcal
- % Daily Value *
- Total Fat 50.5g78%
- Saturated Fat 15.2g76%
- Cholesterol 1.2mg1%
- Sodium 10929.9mg456%
- Total Carbohydrate 538.4g180%
- Dietary Fiber 20.5g82%
- Sugars 65.1g
- Protein 66.3g133%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For the cinnamon sugar topping, mix 1/2 cup sugar with 2 teaspoons ground cinnamon. Adjust to taste.
Ensure the milk and water are warm (105-110ðF) but not hot, or you may kill the yeast.
Storage: Wrap cooled cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. Freeze for longer storage.
Variations: Add chopped nuts or dried fruits to the dough before rolling. A simple glaze of powdered sugar and milk can be drizzled over the cooled cake.
The recipe yields a large amount of dough; consider dividing into smaller portions or freezing half the dough for later use.
