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How about some fresh cinnamon rolls and coffee cakes on a weekend morning when you have a little extra time to make a great breakfast for the family? Nice and warm with a good cup of coffee ... I can almost smell them now!

Majestic Cinnamon Rolls

1 tablespoon active dry yeast

1/3 cup sugar

3/4 cup warm water

3/4 cup warm 2% milk

2 eggs

3 tablespoons butter, melted

1 1/2 teaspoons salt

4 1/2 to 5 cups all-purpose flour

Filling

1 1/2 cups packed brown sugar

1/2 cup butter, melted

2 tablespoons ground cinnamon

Topping

1 1/2 cups packed brown sugar

3/4 cup butter, melted

3 tablespoon half and half cream

In a large bowl dissolve yeast and 1 tablespoon sugar in warm water. Add the milk, eggs, butter, salt, remaining sugar and 2 cups flour; 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 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. On a lightly floured surface, roll into an 18-by-12-inch rectangle. For filling: Combine brown sugar, butter and cinnamon; spread over rectangle to within 1/2 inch of edges. Roll up jelly roll style starting with a long side; pinch seam to seal. Cut into 1 1/2-inch slices. In a small bowl, combine the brown sugar, butter and cream; pour into a greased 13-by-9-inch baking dish. Place the rolls, cut-side down, in the brown sugar mixture. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 35 to 40 minutes or until golden brown. Cool in dish for 5 minutes. Invert onto a serving platter. Serve warm. Makes 1 dozen.

Cinnamon Swirl Coffee Cake

Unflavored dried bread crumbs

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, at room temperature

1 3/4 cups granulated sugar

2 eggs, beaten, at room temperature

1 teaspoon vanilla extract

1 cup sour cream at room temperature

1 cup (4 ounces) chopped pecans or walnuts

2 tablespoons light brown sugar

2 teaspoons ground cinnamon

Preheat oven to 350°. Butter 10-cup fluted tube pan. Coat pan with bread crumbs. Sift flour, baking powder, soda and salt into medium bowl. Beat butter in large bowl on high until smooth, 1 minute. Gradually beat in granulated sugar until fluffy, 3 minutes. Gradually beat in eggs, then vanilla. In thirds, alternating with sour cream, add flour, beat until smooth. Combine pecans, brown sugar and cinnamon. Spread about 1/3 batter in pan. Sprinkle in half of pecan mixture, leaving a 1/2-inch border of batter around outside edge. Spread with another third of the batter, and then sprinkle with remaining pecan mixture. Top with remaining batter. Bake until pick inserted in center of cake comes out clean, about 70 minutes; cool 30 minutes on rack. Serve warm or cool completely. And serve at room temperature.

Coffee Cake Muffins

1/2 cup firmly packed brown sugar

1/2 cup sliced almonds

2 teaspoons ground cinnamon

1 2/3 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup butter, softened

1 1/4 cups sugar

3 large eggs

1 cup sour cream

1 teaspoon vanilla extract

Preheat oven to 325°. Spray 2 12-cup muffin pans with non-stick cooking spray. In a small bowl, combine brown sugar, almonds and cinnamon. In a medium bowl, combine flour, baking powder and baking soda. In a large bowl, beat butter and sugar at medium-high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. Stir in vanilla. Spoon half of batter evenly into prepared muffin cups. Sprinkle half of brown sugar mixture evenly over batter. Spoon remaining batter evenly over brown sugar mixture. Spoon remaining batter evenly over brown sugar mixture. Sprinkle remaining brown sugar mixture over batter. Bake for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pan, and serve warm.

Pecan Streusel Coffee Cake

1/2 cup chopped pecans

1/3 cup light brown sugar

1 1/4 teaspoons ground cinnamon

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

6 tablespoons unsalted butter, softened

1/2 cup Splenda for Baking

2 eggs

4 egg whites

1 1/2 teaspoons vanilla extract

2 6-ounce containers fat free plain yogurt

Heat oven to 350°. Coat a 10-inch tube pan with non-stick cooking spray. Combine pecans, brown sugar and cinnamon in small bowl; set aside. In a large bowl, whisk together, flour, baking powder, baking soda and salt. In a second large bowl, beat butter and Splenda on medium speed until fluffy. Add eggs and egg whites, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and alternately beat in flour mixture and yogurt beginning and ending with flour mixture. Spread half of the batter into prepared pan and sprinkle evenly with half of pecan mixture. Carefully spread remaining batter over top and sprinkle with remaining pecan mixture. Bake at 350° for 50 to 55 minutes or until a toothpick inserted in cake comes out clean. Cool on a wire rack for 20 minutes. Gently remove side from pan. Run a small sharp knife around bottom and center and cool completely before removing from pan.

Cinnamon Roll Coffee Cake

1 17 1/2-ounce tube large refrigerated cinnamon rolls with cream cheese icing

2 8-ounce packages cream cheese softened

3 eggs

1/2 cup sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans

3/4 cup all-purpose flour

1/4 cup quick cooking oats

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

3 tablespoons butter, melted

Whipped cream and additional ground cinnamon

Unroll the tube of cinnamon rolls into one long rectangle. Press onto the bottom of a greased 13-by-9-inch baking dish. Seal perforations. Set aside icing packet from cinnamon rolls. In a large bowl, beat the cream cheese, eggs, sugar and vanilla until smooth. Pour over crust. In a small bowl, combine the pecans, flour, oats, brown sugar and cinnamon, stir in butter. Sprinkle over cream cheese layer. Bake at 350° for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Drizzle with contents of icing packet, let stand for 15 minutes before serving. If desired, serve with a dollop of whipped cream sprinkled with additional cinnamon.

Jumer’s Cinnamon Rolls

1 package dry yeast

1/4 cup warm water

1/2 cup water

3 cups Bisquick

1/2 cup butter, melted

1 cup sugar

2 teaspoons cinnamon

Dissolve yeast in warm water and let set 10 minutes. Mix Bisquick with 1/2 cup water and add to dissolved yeast. Dough is soft, not gooey. Divide dough into fourths and roll each into rectangle. Brush with butter. Mix together sugar and cinnamon. Sprinkle over butter and roll each rectangle into a jelly roll. Cut into 1-inch slices and place in greased muffin tins or on a greased cookie sheet. Brush tops with remaining butter and sprinkle again with sugar mixture. Bake at 350° for 20 minutes.

Coconut Pecan Coffee Cake

1 18 1/4-ounce package yellow cake mix

1 3.4-ounce package instant coconut cream pudding mix

1 teaspoon vanilla extract

Filling

1/2 cup chopped pecan

1/2 cup sugar

1/2 teaspoon ground cinnamon

Glaze

1 cup confectioner’s sugar

1 to 2 tablespoons 2% milk

1/2 teaspoon vanilla extract

Prepare cake mix batter according to package directions, adding pudding mix and vanilla, set aside. Combine the pecans, sugar and cinnamon in a small bowl. Spread half the cake batter into a greased 13-by-9-inch baking pan. Sprinkle with half of filling. Top with remaining batter and filling. Bake at 350° for 34 to 38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Combine the glaze ingredients in a small bowl until smooth. Drizzle over warm coffee cake.

If you have any recipes you would like to share with our other readers, you can send them to my email at judyd2313@frontier.com, I would love to hear from some of you good cooks. Happy Baking!

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