Cinnabun Coffee Cake
Source of Recipe
The Bread Lover's Bread Machine Cookbook by Beth Hensperger
Recipe Introduction
Delicious and easy to make! It's quite light, moist, and cakey even though it's made with a yeast "dough". I could taste the salt slightly, so I think I'll reduce it just a tad next time but no less than 3/4 tsp. probably. And I did use the unsalted butter. I only put pecans on half the cake because of the kids. I made the orange icing with a little zest added. It's pretty sweet but perfect w/a cup of coffee. You might be able to get away w/ only 6 to 7 T. butter (instead of 8) in the topping but I wanted to follow the recipe the first time.
List of Ingredients
For the dough/batter:
7/8 cup milk (7 fl. oz.) -- I used warmed whole milk
1 1/2 teaspoons vanilla extract
1 large egg yolk
2 tablespoons unsalted butter -- cut into pieces and softened
2 1/4 cups unbleached all-purpose flour (I used the spoon and sweep method of measuring and not dip and sweep)
1/4 cup sugar
1 teaspoon salt -- might reduce to 3/4 tsp. next time--see note
2 teaspoons SAF yeast or 2-1/2 teaspoons bread machine yeast
For the oat crumb topping:
3/4 cup unbleached all-purpose flour
3/4 cup packed light brown sugar
1/2 cup rolled oats
1/2 cup chopped pecans
1 1/2 teaspoons ground cinnamon -- I used just a little more
1/2 cup unsalted butter -- (1 stick) at room temp. (I think I'll leave it chilled next time)
Confectioners' Sugar Icing:
3/4 cup powdered sugar (sift if needed)
1 to 1 1/2 Tablespoons milk or fresh orange juice (can also add
some orange zest if using the juice)
1 teaspoon softened or melted butter
1 teaspoon vanillaRecipe
To make the dough, place all the dough ingredients in the pan according to the order in the manufacturer's instructions. Program for the Dough cycle; press Start. The dough will be soft and sticky, like a thick batter. Don't add any extra flour.
When the dough cycle is almost done, prepare the topping. Combine the flour, sugar, oats, pecans, and cinnamon in a small bowl. Rub the butter in with your fingers to make clumped crumbs. You can also do this quickly in a food processor (this is what I did).
Grease a 13-by-9-inch metal or Pyrex baking dish. When the machine beeps at the end of the cycle, press Stop and unplug the machine. With a large rubber spatula, scrape the batter into the pan. Using floured fingers, spread the batter evenly to fill the pan to the edges. Sprinkle with the topping. Cover loosely with plastic wrap and let rest at room temperature for 30 minutes.
Meanwhile, preheat the oven to 375 degrees F (350 degrees F if using a glass pan).
Bake for 20 to 25 minutes (mine was done at about 22 minutes), or until the edges are golden brown and a cake tester inserted into the center comes out clean. Place the pan on a wire rack and prepare the icing. With a large spoon, drizzle the top in a back-and-forth pattern. Serve warm, out of the pan.
Note:
Just wanted to comment that this was still delicious and tender on day 2. I just briefly zapped pieces in the microwave to warm it and freshen it back up. By day 3, it's still good but not as fresh. For those that don't like things "too sweet", you might decrease the brown sugar a bit or decrease the glaze. Or you could probably even get away w/no glaze. Although, I did like it with the glaze.
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