Coffee Cake

Yield:

Instructions

In a large mixing bowl sprinkle the yeast and sugar onto the water. Stir in the milk, sugar, salt, eggs, shortening, and enough of the flour to form a stiff dough. Turn out onto a floured surface and knead for 10 minutes. Place the dough in a covered greased bowl or pan and let rise until doubled. Divide the dough into 1-1/2-pound parts (you’ll get three pieces plus a little left over for sweet rolls) or simply divide the dough into thirds. Roll each portion into a 12-inch circle. Butter and sprinkle the rounds with the cinnamon and sugar mix and divide into 6 triangles. Roll each into a crescent. Moisten ends of each crescent with tap water and join crescents into a ring on a greased cookie sheet (each crescent should be facing with its “tongue” pointing out). Let rise until doubled. Bake in 350 degree F oven for 20 minutes. Cool on a rack. Blend frosting ingredients and frost cakes then sprinkle with chopped pecans.
For sweet rolls, prepare dough as for coffee cake. Divide the dough into thirds and roll each into an 8×12-inch rectangle. Butter and sprinkle with cinnamon and sugar mix. Roll each rectangle up like a jelly roll. Moisten the long seam and pinch to seal. Cut into 1-inch pieces. Place on a baking sheet and press flat with the palm of your hand. Let rise until double. Bake at 350 degrees F for 8 to 10 minutes or until light brown. Cool and spread with frosting. Press each roll, frosted side down, into bowl of chopped dry-roasted peanuts.