Caramel-Orange Coffee Cake
- 1 pkg Pillsbury Hot Roll Mix
- 2/3 C very warm milk 105-115°
- 2 tsp grated orange peel
- 2 eggs
- 1/2 C firmly packed brown sugar
- 1/4 C butter or margarine softened
- 3 T chopped nuts
- 1 T grated orange peel
- 2 T corn syrup
- 1/3 C firmly packed brown sugar
- 1 tsp cinnamon
- 2 T grated orange peel
- 2 T butter or margarine softened
In large bowl, dissolve yeast from hot roll mix in warm milk. Stir in orange peel and eggs. Add flour mixture; blend well. Coer; let rise in warm place until light and doubled in size. 30-45 minutes. Using solid shortenibng or margarine, grease 12-C fluted tube pan. In small bowl, combine glaze ingredients; mix well. Spread in greased pan. In same bowl combine first 3 Filling ingredients; set aside.
On floured surface, roll or press dough to 16x12" rectangle. Spread with butter. Sprinkle Filling mixture over dough. Starting with longer side, roll up tightly; seal edges. Cut into 16 slices. Stand 9 slices with cut side against outside edge of pan and 7 slices around inside edge. Cover; let rise in warm place until light and doubled in size, 30-45 minutes. Preheat oven to 375° (350° for colored fluted tube pan). Bake 20-30 minutes or until deep golden brown. Let stand upright in pan 5 minutes; turn onto serving plate. 10-inch ring coffee cake.