Cinnamon Coffee Pecans Recipes

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CINNAMON SUGARED PECANS



Cinnamon Sugared Pecans image

My grandma makes these every year for the holidays. It's always handy to make extra for later snacking! They are relatively quick and easy to make and taste wonderful. I love the smell of these when they're in the oven.

Provided by Erin

Categories     Appetizers and Snacks     Nuts and Seeds

Time 35m

Yield 16

Number Of Ingredients 5

1 egg white
4 cups pecans
½ cup white sugar
2 teaspoons ground cinnamon
½ teaspoon salt

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Beat egg white in a large bowl with an electric mixer until frothy. Add pecans to egg white and stir until evenly coated.
  • Mix sugar, cinnamon, and salt together in a separate bowl; add to pecans and stir until coated. Spread coated pecans onto a baking sheet.
  • Bake in the preheated oven until fragrant and crisp, about 25 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 10.2 g, Fat 19.4 g, Fiber 2.7 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 76.2 mg, Sugar 7.3 g

CINNAMON PECAN COFFEE CAKE



Cinnamon Pecan Coffee Cake image

"This is a nice sweet bread to serve at brunch or take to friends," says Bev Credle of Hampton, Virginia. "I've even used it for Christmas gift baskets for neighbors. Those who taste it can't believe it's so easy."

Provided by Taste of Home

Time 30m

Yield 8 servings.

Number Of Ingredients 5

1/4 cup sugar
2 teaspoons ground cinnamon
2 tubes (12.4 ounces each) refrigerated cinnamon rolls with icing
1/2 cup chopped pecans
3 to 4 tablespoons raisins

Steps:

  • In a small bowl, combine sugar and cinnamon. Set aside icing packet from cinnamon rolls., Separate dough into 16 rolls; cut each into quarters. Place half of the roll pieces, cinnamon side up, in a lightly greased 11x7-in. baking dish. Sprinkle with pecans, raisins and half of the cinnamon-sugar mixture. Top with remaining dough. Sprinkle with remaining cinnamon-sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Spread with reserved icing; serve warm.

Nutrition Facts : Calories 380 calories, Fat 16g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 673mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.

THE BEST (CINNAMON PECAN) COFFEE CAKE



The Best (Cinnamon Pecan) Coffee Cake image

I found this recipe ages ago in a magazine, and didn't try it until I was requested to bring a coffee cake to Easter brunch. Oh my gosh, the cake was amazing! The recipe was great as is, and I think you'll all enjoy it. I know the guests at the brunch did! (Tip: Now that I've made the recipe once, I do think that it could use more filling. Of course, that's just me, but if you have want an extra sweet coffee cake, I would double the filling recipe, then pour only 1/3 of the batter in the pan when you sprinkle the filling on it. Only sprinkle 1/2 the filling on the batter, pour in another 1/3 of the batter, sprinkle the rest of the filling on it, than pour the remaining cake batter on it. I think that will make the cake turn out even better! Just a suggestion... I'll let you know how it turns out after I try it!)

Provided by MissyMuffin

Categories     Breakfast

Time 1h25m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 18

1/2 cup brown sugar, firmly packed
1/2 cup pecans, finely chopped
1/3 cup quick-cooking oats
1 1/2 teaspoons cinnamon
1 cup sugar
3/4 cup butter, softened
3 eggs
1 teaspoon almond extract
3 cups all-purpose flour
1 cup low-fat vanilla yogurt
1/2 cup traditional half-and-half cream or 1/2 cup fat free half-and-half cream
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 cup brown sugar, firmly packed
1/4 cup butter
1/4 cup half-and-half cream
1/2 teaspoon vanilla
1/4 teaspoon salt

Steps:

  • Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside.
  • FILLING: Combine all filling ingredients in small bowl; mix well and set aside.
  • CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well.
  • Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling.
  • Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack.
  • GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil.
  • Reduce heat to medium; cook, stirring constantly, for 1 minute.
  • (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.).
  • Drizzle glaze over cake. Serve cake warm or at room temperature.

CINNAMON-PECAN COFFEE CAKES



Cinnamon-Pecan Coffee Cakes image

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

Provided by Taste of Home

Time 55m

Yield 2 loaves (12 slices each).

Number Of Ingredients 14

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

Steps:

  • 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 : Calories 255 calories, Fat 9g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 190mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

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