Best Pull Apart Coffee Cake Recipes

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PULL-APART CARAMEL COFFEE CAKE



Pull-Apart Caramel Coffee Cake image

The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. -Jaime Keeling, Keizer, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 4

2 tubes (12 ounces each) refrigerated buttermilk biscuits
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 204 calories, Fat 8g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 457mg sodium, Carbohydrate 31g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

LEMON PULL-APART COFFEE CAKE



Lemon Pull-Apart Coffee Cake image

I found this recipe in a newspaper and make it often. I like to bake this coffee cake when unexpected company stops in and I need something speedy to go with a cup of coffee. -Mary Tallman, Arbor Vitae, Wisconsin

Provided by Taste of Home

Time 30m

Yield 10 servings.

Number Of Ingredients 9

1/4 cup sugar
1/4 cup chopped walnuts
1/4 cup golden raisins
2 tablespoons butter, melted
2 teaspoons grated lemon zest
1 tube (12 ounces) refrigerated buttermilk biscuits
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice

Steps:

  • Preheat oven to 375°. In a large bowl, combine the first 5 ingredients. Separate biscuits and cut each into quarters; toss with sugar mixture. Arrange in a greased 9-in. round baking pan., Bake until golden brown, 20-25 minutes. Immediately invert onto a wire rack. In a small bowl, mix confectioners' sugar and lemon juice until smooth; drizzle over coffee cake. Serve warm.

Nutrition Facts : Calories 175 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 315mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 0 fiber), Protein 4g protein.

PRALINE PULL-APART COFFEE CAKE



Praline Pull-Apart Coffee Cake image

I developed this recipe for our church youth fund-raiser. We sold the cakes frozen and ready-to-bake.

Provided by Taste of Home

Time 55m

Yield 2 coffee cakes (15 servings each).

Number Of Ingredients 16

1 package (1/4 ounce) active dry yeast
1/3 cup sugar, divided
1-1/2 cups warm water (110° to 115°), divided
1/2 cup butter, softened
2 eggs
1/4 cup nonfat dry milk powder
1 teaspoon salt
5 to 5-1/2 cups all-purpose flour
TOPPING:
1/2 cup chopped pecans
1 cup packed brown sugar
3 tablespoons cornstarch
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup butter, melted

Steps:

  • In a small bowl, dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; let stand for 5 minutes. In a large bowl, combine the butter, eggs, milk powder, salt, yeast mixture, remaining sugar and water and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., 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., Sprinkle pecans into two greased 9-in. round baking pans. Combine the brown sugar, cornstarch, cinnamon, vanilla and salt; sprinkle over pecans. Drizzle with butter., Divide dough in half; shape each portion into 15 balls. Place over topping. Cover and let rise in a warm place until nearly doubled, about 45 minutes., Bake at 375° for 30 minutes or until golden brown. Cool for 1 minute; invert onto a serving platter.

Nutrition Facts : Calories 206 calories, Fat 10g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 189mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

ORANGE CRANBERRY PULL-APART COFFEE CAKE



Orange Cranberry Pull-Apart Coffee Cake image

The idea for this recipes comes for Mary Tallman of Arbor Vitae, WI. Her recipe was printed in May/June 2007 TOH--Simple and Delicious. I changed from lemon to orange, used cranberries and pecans and reduced the amount of glaze. So easy and so delicious.

Provided by PaulaG

Categories     Breads

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

1/4 cup granulated sugar
1/4 cup pecans, chopped
1/4 cup dried cranberries
2 tablespoons butter, melted
1 tablespoon grated orange zest
1 (12 ounce) can refrigerated buttermilk biscuits
1/4-1/3 cup confectioners' sugar
1 tablespoon orange juice

Steps:

  • Preheat oven to 400° and spray a 9-inch round cake pan with a non-stick baking cooking spray.
  • In a medium size bowl, combine the sugar, pecans, cranberries, butter and orange zest.
  • Open the biscuits, separate and cut into fourths.
  • Toss the biscuits with the sugar mixture and pour into prepared pan; place in preheated oven and bake for 20 to 25 minutes.
  • Turn out on a dinner plate and immediately drizzle with glaze.
  • Serve warm.

Nutrition Facts : Calories 182.3, Fat 8.9, SaturatedFat 2.8, Cholesterol 6.5, Sodium 360.9, Carbohydrate 23.7, Fiber 0.7, Sugar 10.8, Protein 2.6

LEMON-POPPY SEED PULL-APART COFFEE CAKE



Lemon-Poppy Seed Pull-Apart Coffee Cake image

Enjoy this delicious coffee cake packed with poppy seed - a great breakfast made using Gold Medal® all-purpose flour.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h15m

Yield 16

Number Of Ingredients 10

4 to 4 1/2 cups Gold Medal™ all-purpose flour
1/4 cup sugar
2 packages quick active dry yeast
1/2 teaspoon salt
1 3/4 cups warm milk (105°F to 115°F)
1/2 cup butter or margarine, melted
1/2 cup sugar
2 teaspoons grated lemon peel
1 tablespoon poppy seed
1/2 cup butter or margarine, melted

Steps:

  • In large bowl, stir 4 cups flour, 1/4 cup sugar, the yeast, salt, milk and 1/2 cup melted butter until well mixed. On lightly floured surface, knead dough 5 to 6 minutes, adding additional flour as needed, until smooth and no longer sticky. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 30 to 40 minutes or until dough has doubled in size.
  • Meanwhile, grease 10-cup fluted tube cake pan with shortening or spray with cooking spray. In small bowl, mix 1/2 cup sugar, the lemon peel and poppy seed.
  • Gently push fist into dough to deflate; divide in half. Roll half of dough at a time into a rope, about 1 1/2 inches in diameter. Cut each rope into 16 pieces. Return dough pieces to greased bowl; toss gently with 1/2 cup melted butter, using hands. Sprinkle poppy seed mixture over buttered dough; toss gently until well coated. Shape pieces into balls; place evenly in pan. Cover and let rise in warm place 20 to 30 minutes or until until dough has almost doubled in size (dough will just reach top of pan).
  • Heat oven to 350°F. Bake 35 to 40 minutes or until deep golden brown. Immediately place heatproof serving plate upside down on pan; turn plate and pan over to remove bread. Serve warm.

Nutrition Facts : Calories 280, Carbohydrate 36 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 11 g, TransFat 1/2 g

PULL-APART CARAMEL COFFEE CAKE (TOH WINNING RECIPE)



Pull-Apart Caramel Coffee Cake (Toh Winning Recipe) image

This simple 4 ingredient recipe is the creation of Jaime Keeling of Keizer, Oregon. This looks like a great idea that can be pulled together in a hurry and will impress anyone!

Provided by DuChick

Categories     Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 4

2 (12 ounce) tubes refrigerated buttermilk biscuits (12 ounces each)
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 teaspoon ground cinnamon

Steps:

  • Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray.
  • Combine the brown sugar, cream and cinnamon; pour over biscuits.
  • Bake in preheated 350° oven for 25-30 minutes or until golden brown.
  • Cool for 5 minutes before inverting onto a serving platter.

LEMON PULL-APART COFFEE CAKE



Lemon Pull-Apart Coffee Cake image

Although I've tweaked the recipe a little, the original was found in the 2009 cookbook, Taste of Home's Best Holiday Recipes!

Provided by Sydney Mike

Categories     Breads

Time 35m

Yield 10 serving(s)

Number Of Ingredients 8

1/4 cup granulated sugar
1/4 cup walnuts, toasted, chopped
1/2 cup golden raisin
2 tablespoons unsalted butter, melted
2 1/2 teaspoons lemon zest, minced
1 (12 ounce) package refrigerated buttermilk biscuits
1/2 cup powdered sugar
1 tablespoon lemon juice, fresh squeezed

Steps:

  • FOR THE COFFEE CAKE: Preheat oven to 400 degrees F & grease a 9-inch round baking pan.
  • In a large bowl, combine sugar, walnuts, raisins, butter & lemon zest.
  • Separate biscuits & cut each into quarters, then toss the quartered biscuits with the sugar mixture, coating them thoroughly, before putting them in the prepared baking pan.
  • Bake for 20 to 25 minutes or until golden brown, then remove from the oven & immediately invert the coffee cake onto a wire rack.
  • FOR THE GLAZE: In a small bowl, stir together the 2 glaze ingredients until smooth, then drizzle the glaze over the warm coffee cake.

LEMON-SCENTED PULL-APART COFFEE CAKE RECIPE



LEMON-SCENTED PULL-APART COFFEE CAKE RECIPE image

Categories     Dessert

Number Of Ingredients 21

For the sweet yeast dough
About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup (2 1/2 fluid ounces) whole milk
2 ounces unsalted butter
1/4 cup (2 fluid ounces) water
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
For the lemon paste pie filling
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lemon zest (3 lemons)
1 tablespoons finely grated orange zest
2 ounces unsalted butter, melted
For the tangy cream cheese icing
3 ounces cream cheese, softened
1/3 cup (1 1/4 ounce) powdered sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice
Get more deliciousness at Lemon Pull-Apart Coffee Cake Recipe | Leite's Culinaria

Steps:

  • Dough: Stir together 2 cups of flour, sugar, yeast, and salt; set aside. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from heat, add water, and set aside until warm, about 1 minute. Add vanilla Pour milk mixture over yeast mixture and mix. Add eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup of remaining flour, and resume mixing on low speed until dough is smooth, 30-45 seconds. Add 2 more tbsp flour and mix until dough is smooth and slightly sticky, about 45 seconds. Sprinkle a work surface with flour. Knead gently until smooth and no longer sticky, about 1 minute. Place dough in a large bowl, cover bowl with plastic wrap, and let dough rise in a warm place until doubled in size, 45-60 minutes. While dough is rising, make filling. Filling: In a small bowl, mix together sugar, lemon and orange zests. Coffee cake: Preheat the oven to 350°F. Spray a 9x5x3 loaf pan. Gently deflate dough. On a lightly floured work surface, roll out dough into a 20x12" rectangle. Spread melted butter over the dough. Cut dough crosswise into 5 strips. Sprinkle 1 1/2 tbsp of the zest-sugar mixture over one of the buttered rectangles. Top with a second rectangle, then repeat, ending with a stack of 5 rectangles. Slice the stack crosswise through the 5 layers to create 6 equal strips. Fit layered strips into prepared loaf pan, cut edges up. Cover pan with plastic wrap and let dough rise in a warm place until puffy and almost doubled in size, 30-50 minutes. Bake coffee cake until the top is golden brown, 30-35 minutes. Let cool. Icing: In a medium bowl, mix cream cheese and sugar until smooth. Beat in milk and lemon juice until the mixture is creamy and smooth. Slip a sheet of waxed paper under the rack which the cake in on to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it.

PULL-APART COFFEE CAKE



Pull-Apart Coffee Cake image

Drizzle this Pull-Apart Coffee Cake with glaze and top it with toasted pecans. Our Pull-Apart Coffee Cake looks like it came from a bakery, but wait until they find out you made it!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 12 servings

Number Of Ingredients 9

1 can (16.3 oz.) refrigerated buttermilk biscuits
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 tsp. orange zest
1/4 tsp. ground cinnamon
2 Tbsp. butter, melted
1/4 cup PHILADELPHIA Cream Cheese Spread
1/4 cup powdered sugar
2 tsp. milk
2 Tbsp. chopped toasted pecans

Steps:

  • Heat oven to 350ºF.
  • Separate biscuits; cut into quarters. Mix dry pudding mix, zest and cinnamon in medium bowl. Add biscuit pieces in small batches; toss to evenly coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray.
  • Bake 20 min. Cool 5 min. Remove from pan to wire rack; cool 10 min.
  • Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; stir in sugar and milk. Drizzle over cake; sprinkle with nuts.

Nutrition Facts : Calories 200, Fat 8 g, SaturatedFat 3.5 g, TransFat 1.5 g, Cholesterol 10 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

LEMON-SCENTED PULL-APART COFFEE CAKE FROM LEITE'S CULINARIA



Lemon-Scented Pull-Apart Coffee Cake from Leite's Culinaria image

How to make Lemon-Scented Pull-Apart Coffee Cake from Leite's Culinaria

Provided by @MakeItYours

Number Of Ingredients 20

For the sweet dough
About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup whole milk
4 tablespoons (2 ounces) unsalted butter
1/4 cup water
1 1/2 teaspoons vanilla extract
2 large eggs, at room temperature
For the lemon filling
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lemon zest (from 2 to 3 lemons, preferably organic)
1 tablespoons finely grated orange zest, preferably organic
2 ounces unsalted butter, melted
For the cream cheese icing
3 ounces cream cheese, softened
1/3 cup (1 1/4 ounces) confectioners' sugar
1 tablespoon whole milk
1 tablespoon freshly squeezed lemon juice

Steps:

  • Make the sweet dough
  • Stir together 2 cups (9 ounces) of the flour, sugar, yeast, and salt in the bowl of a stand mixer. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Remove from the heat, add the water, and set aside until warm (120 to 130°F [49 to 54°C]), about 1 minute. Add the vanilla extract.
  • Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, 1 at a time, mixing jjust until incorporated after each addition. Stop the mixer, add 1/2 cup (2 1/4 ounces) flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.
  • Sprinkle a work surface with 1 tablespoon flour and turn the dough onto the flour. Knead gently until the dough is smooth and no longer sticky, about 1 minute, adding an additional 1 to 2 tablespoons flour only if the dough is unworkably sticky. Place the dough in a large bowl, cover the bowl tightly with plastic wrap, and let the dough rise in a warm place (about 70°F [21°C]) until doubled in size, 45 to 60 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for the next step.
  • Make the lemon filling
  • While the dough is rising, in a small bowl, mix together the sugar, lemon zest, and orange zest. Set aside. (The sugar draws out moisture from the zests to create a sandy-wet consistency, so don't be alarmed when you see this.)
  • Assemble the coffee cake
  • Adjust the oven rack to the center position and preheat the oven to 350°F (175°C). Lightly butter a 9-by-5-by-3-inch loaf pan.
  • Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Using a pastry brush, spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. (A pizza cutter is helpful here.) Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over a buttered rectangle. Top with a second rectangle and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat with the remaining dough rectangles and zest-sugar mixture, ending with a stack of 5 rectangles. Work carefully when adding the crumbly zest filling, or it will fall off when you have to lift the stacked pastry later.
  • Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. (While there is plenty of space on either side of the 6 strips widthwise in the pan, fitting the strips lengthwise is tight. But that's fine because the spaces between the dough and the sides of the pan fill in during baking.) Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. Press the dough gently with a fingertip. If the indentation remains, the dough is ready for baking.
  • Bake the coffee cake until the top is golden brown, 30 to 35 minutes. Transfer to a wire rack and let cool in the pan for 10 to 15 minutes.
  • Make the cream cheese icing
  • In a medium bowl with a rubber spatula, vigorously mix the cream cheese and sugar until smooth. Beat in the milk and lemon juice until the mixture is creamy and smooth.
  • To remove the coffee cake from the pan, tilt and rotate the pan while gently tapping it on a counter to release the cake sides. Invert a wire rack on top of the coffee cake, invert the cake onto the rack, and carefully lift off the pan. Invert another rack on top, invert the cake so it is right side up, and remove the original rack.
  • Slip a sheet of waxed paper under the rack to catch any drips from the icing. Using a pastry brush, coat the top of the warm cake with the icing to glaze it. (Cover and refrigerate the leftover icing for another use. It will keep for up to 2 days.)
  • Serve the coffee cake warm or at room temperature. To serve, you can pull apart the layers, or you can cut the cake into 1-inch-thick slices on a slight diagonal with a long, serrated knife. If you decide to cut the cake, don't attempt to cut it until it is almost completely cool.

PULL APART COFFEE CAKE



PULL APART COFFEE CAKE image

Categories     Cake     Coffee

Number Of Ingredients 9

1 can (16.3 oz.) refrigerated buttermilk biscuits
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 tsp. orange zest
1/4 tsp. ground cinnamon
2 Tbsp. butter, melted
1/4 cup Cream Cheese spread
1/4 cup powdered sugar
2 tsp. milk
2 Tbsp. chopped pecans, if desired

Steps:

  • Heat oven to 350ºF. Separate biscuits; cut into quarters. Mix dry pudding mix, orange zest and cinnamon in medium bowl. Add biscuit pieces; toss to coat. Drizzle with butter; toss lightly. Place in 9-inch round cake pan or bundt pan sprayed with cooking spray. Bake 20 min. Cool 5 min. and remove from pan. (for easy removal, place serving plate on top of pan and turn upside down- cake will come right out) Microwave cream cheese spread in small microwaveable bowl on high for 15 seconds; stir in sugar and milk. Drizzle over cake; top with nuts.

PULL-APART COFFEE-GLAZED COFFEE CAKE



Pull-Apart Coffee-Glazed Coffee Cake image

You don't need to be a pastry chef to make this yummy Pull-Apart Coffee-Glazed Coffee Cake. (But you do need some refrigerated buttermilk biscuits.)

Provided by My Food and Family

Categories     Home

Time 55m

Yield 12 servings

Number Of Ingredients 10

1 can (16.3 oz.) refrigerated buttermilk biscuits
1/4 cup granulated sugar
1/4 tsp. ground cinnamon
2 tsp. MAXWELL HOUSE Instant Coffee, divided
1 tsp. water
2 Tbsp. butter, melted
1/3 cup PHILADELPHIA Cream Cheese Spread
1/3 cup powdered sugar
1 Tbsp. milk
1/4 cup chopped walnuts

Steps:

  • Heat oven to 350ºF.
  • Separate biscuits; cut into quarters. Mix granulated sugar and cinnamon in large bowl. Add biscuit pieces; toss until evenly coated.
  • Combine 1 tsp. coffee and water; stir in butter. Drizzle over biscuit pieces; toss lightly. Arrange in 9-inch round pan sprayed with cooking spray.
  • Bake 20 min. Cool 5 min.; remove from pan.
  • Microwave cream cheese spread in small microwaveable bowl on HIGH 15 sec.; whisk in powdered sugar. Mix milk and remaining coffee until blended. Add to cream cheese mixture; mix well. Drizzle over coffee cake; sprinkle with nuts.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 3.5 g, TransFat 2 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

PULL-APART COFFEE CAKE



PULL-APART COFFEE CAKE image

Categories     Cake     Bake     Yogurt

Yield 9x5 cake

Number Of Ingredients 20

For the dough
About 2 3/4 cups (12 1/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
2 1/4 teaspoons (1 envelope) instant yeast
1/2 teaspoon salt
1/3 cup (2 1/2 fluid ounces) whole milk
2 ounces unsalted butter
1/4 cup (2 fluid ounces) water
1 1/2 teaspoons pure vanilla extract
2 large eggs, at room temperature
For the filling
1/2 cup (3 1/2 ounces) granulated sugar
3 tablespoons finely grated lemon zest (3 lemons)
1 tablespoon finely grated orange zest
2 ounces unsalted butter, melted
For the icing
3 ounces cream cheese, softened
1/3 cup (1 1/4 ounces) powdered sugar
1 tablespoon whole milk
1 tablespoon fresh lemon juice

Steps:

  • 1. Stir together 2 cups of the flour, the sugar, the yeast, and the salt in the bowl of a stand mixer; set aside. heat milk and butter over til butter is melted. Remove from the heat, add the water, and set aside until warm. Add vanilla extract. Pour milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Put in refrigerator overnight 2. Gently deflate the dough. On a lightly floured work surface, roll out the dough into a 20-by-12-inch rectangle. Using a pastry brush spread the melted butter generously over the dough. Cut the dough crosswise into 5 strips, each about 12 by 4 inches. Sprinkle 1 1/2 tablespoons of the zest-sugar mixture over one of the buttered rectangles. Top with a second rectangle and sprinkle it with 1 1/2 tablespoons of the zest-sugar mixture. Repeat ending with a stack of 5 rectangles. 3. Slice the stack crosswise through the 5 layers to create 6 equal strips, each about 4 by 2 inches. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. 4. Bake in 350° oven til top is golden brown, 30 to 35 minutes. Transfer to wire rack and cool. 3. coat the top of the warm cake with the icing to glaze it.

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