2/3 cup warm water (110 degrees to 115
1/2 cup warm milk (110 to 115 degrees F)
1/2 cup butter, melted
1 eggs, beaten
1/4 cup sugar
1/2 teaspoon salt
2-3/4 cups all-purpose flour
1/2 cup butter, softened
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
3/4 cup chopped pecans
In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, eggs, sugar, salt and 2- 3/4 cups flour; beat until smooth. Stir in a little more flour to form a soft dough. Turn onto a lightly 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; turn onto a floured surface. Divide into two portions. Roll each portion into a 12-in. x 8-in. rectangle.
In a mixing bowl, cream the butter, brown sugar and cinnamon. Spread over each rectangle to within 1/2 in. of edges. Sprinkle with pecans. Roll up each jelly-roll style, starting with a long side; pinch seam to seal.
Place each roll seam side down in a greased 15-in. x 10-in. x 1-in. baking pan; pinch ends together to form a ring. With scissors, cut from an outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping previous strip.
Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350 degrees F for 20-25 minutes or until golden brown.
Remove from pans to wire racks to cool.
3/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 tablespoon milkCombine icing ingredients; drizzle over coffee cakes.