Maple-Nut Coffee Twist
 

*Ingredients*

1 (16 oz.) pkg. hot roll mix
3/4 cup warm water (105 to 115 degrees)
1 egg
3 tbs. sugar
1 tsp. maple flavoring
1/2 cup sugar
1 tsp. ground cinnamon
1/3 cup chopped cinnamon
1 tsp. maple flavoring (yes again - this isn't a typo)
1/4 cup plus 2 tbs. butter or margarine, melted
1 1/2 cups sifted powdered sugar
1/4 tsp. maple flavoring (yes again - this isn't a typo either ;-)
2 to 3 tbs. milk
 

*Preparation*

Dissolve yeast from hot roll mix in warm water in a large mixing bowl; let stand 5 min.  Stir in egg, 3 tbs sugar, and 1 tsp. maple flavoring.  Gradually stir in hot roll flour mixture to make a stiff dough.

Turn dought out onto a floured surface, and knead until smooth and elastic (about 2 to 3 min.)  Place in a well-greased bowl, turning to grease top.  Cover and let rise in a warm place (85 degrees), free from drafts, 40 to 45 min. or until doubled in bulk.

 Combine 1/2 cup sugar, cinnamon, pecans, and 1 tsp. maple flavoring.

Punch dough down, and divide into thirds.  roll each portion out on a floured surface to a 12-inch circle.  Place one circle on a greased 12-inch pizza pan.  Brush with 2 tbs. melted butter; sprinkle with one-third cinnamon mixture.  Repeat procedure with remaining 2 dough circles, stacking last 2 circles  on circle in pizza pan.

Place a 2-inch biscuit cutter in the center of top circle (do not cut through dough).  Cut dough into 16 wedges, cutting from biscuit cutter to outside edge of dough.  Gently lift each wedge, and twist 5 times to form a spiral pattern.  Remove cutter.  cover and let rise in a warm place (85 degrees), free from drafts, until doubled in bulk.

Bake at 375 degrees for 15 to 20 min. or until golden brown.  Let cool 10 min.  Combine powdered sugar, 1/4 tsp. maple flavoring and milk;  stir until smooth.  Drizzle over coffee cake.

Yield:     1 12-inch coffee cake