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Cinnamon-Pecan Coffee Cakes

With their decorative cinnamon swirls, these lovely braids taste as good as they look! And their aroma while baking will make your mouth water. For a holiday touch, you could decorate the drizzle of icing with pecans and candied cherries. —Vick Holloway, Joelton, Tennessee
  • Total Time
    Prep: 30 min. + rising Bake: 25 min. + cooling
  • Makes
    2 loaves (12 slices each)


  • 6 to 6-1/2 cups all-purpose flour
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon sugar
  • 1-1/2 cups water
  • 1/2 cup plus 2 tablespoons butter, softened, divided
  • 2 eggs
  • 1 cup chopped pecans
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 teaspoon almond extract
  • 2 to 3 tablespoons water


  • In a large bowl, combine 3 cups flour, yeast, salt and sugar. In a small saucepan, heat water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Divide into six portions. Roll out each portion into a 12-in. x 6-in. rectangle. Melt remaining butter; brush over dough. Combine pecans, brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
  • Place three ropes seam side down on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes.
  • Bake at 325° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks.
  • In a small bowl, combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over warm loaves. Serve warm.
Nutrition Facts
1 slice: 255 calories, 9g fat (3g saturated fat), 30mg cholesterol, 190mg sodium, 39g carbohydrate (15g sugars, 1g fiber), 4g protein.
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  • iamlll
    Dec 4, 2016

    Absolutely wonderful! I halved the ingredients (to make just one coffee-cake) and put the braid into a greased loaf pan (9"x5"). I covered it and let it rest overnight in the fridge, then let it come to room temperature and baked for the time specified. I did have a little hard time removing the loaf from a tin, but nothing too drastic ;-) (Next time I'll probably grease and flour the pan). After removing the loaf onto the wire rack, I drizzled a nice simple cream cheese glaze over it. Delicious!

  • Daniela
    Dec 2, 2016

    I have a question though... does this make two coffee cakes? Hmmm... really apprechiate a reply ladies <3

  • jchalvers
    Feb 1, 2013

    This recipe was delicious, well worth the time,I found half the glaze was more than enough though.

  • livelovebake
    Nov 4, 2012

    Very good recipe! I really enjoyed it. The only thing is that i would add a little bit more of the brown sugar/cinnamon and pecan filling to taste it more! It's still great though!

  • ajvitale22
    Dec 1, 2011

    Came out perfect!

  • Karen Miller
    Dec 22, 2010

    No comment left

  • dazzlesmile
    Dec 20, 2009

    No comment left

  • His4life
    Feb 9, 2008

    No comment left

  • jamesandannie
    Dec 10, 2007

    No comment left