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maple-nut coffee twist

(1 rating)
Recipe by
Janet Smith
Girard, IL

I got this recipe from my aunt. I don't know where she got it, but it is a keeper. I make it for church breakfast potlucks and there is never any left to bring home. I also made it for my neighbor and her family one year for Christmas morning. They loved it so much it's a tradition now. A little time consuming, but makes a pretty coffee cake.

(1 rating)
yield 16 -18
prep time 2 Hr
cook time 20 Min

Ingredients For maple-nut coffee twist

  • 1 pkg
    pillsbury hot roll mix (prepare according to package directions)
  • ADD
  • 3 Tbsp
  • 1 tsp
    maple flavoring
  • 1 c
  • 1 1/2 tsp
  • 1 1/2 tsp
    maple flavoring
  • 1/2 c
    chopped nuts (i use pecans)
  • 6 Tbsp
    margarine or butter, melted
  • GLAZE:
  • 1 1/2 c
    powdered sugar
  • 1/4 tsp
    maple flavoring
  • 2 to 3 Tbsp

How To Make maple-nut coffee twist

  • 1
    In large bowl dissolve yeast from hot roll mix in warm water. Stir in egg, sugar and maple flavoring. Add hot roll flour mixture; blend well Place in greased bowl. Cover, let rise in warm place until light and doubled in size, 30 to 45 minutes.
  • 2
    Combine all Filling ingredients except margarine.
  • 3
    Grease 12 inch pizza pan.
  • 4
    Divide dough equally into three balls. On lightly floured surface, roll out one ball of dough to 12-inch circle. Fit into bottom of greased pizza pan. Brush dough with 2 tablespoons melted margarine and sprinkle with about 1/3 cup filling. Continue in same manner forming 2 more layers and ending with filling.
  • 5
    Use a glass to mark a 2-inch circle in center of dough (do not cut through dough). Cut from outside edge just to circle forming 16 pie shaped wedges. Twist each wedge 5 times. Let rise in warm place until light and doubled in size, 30 to 45 minutes
  • 6
    Heat oven to 375 degrees. Bake 17 to 20 minutes or until golden brown.
  • 7
    In small bowl, combine glaze ingredients until smooth. Drizzle over warm coffee cake.
  • 8
    NOTE: I was in a rush one time and didn't want to take the time to roll out three layers and do the twisting. I rolled the dough into a rectangle/oblong shape, brushed with the butter and put all the filling mix on top of that. I rolled it up lengthwise (like a jelly roll) and cut them like cinnamon rolls and baked them in a 9 x 13 inch pan. They turned out just fine. While the above directions makes a pretty cake, I and my neighbor liked them better made this way. They seemed to be moister.

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