Overnight Cinnamon Coffee Cake Recipes

Steps:

• 1. In a large mixing bowl, cream together butter and sugar until light & fluffy.
• 2. Add eggs, one at a time beating after each addition. Beat in sour cream.
• 3. Sift together flour, baking powder, soda, salt, and nutmeg. Add to creamed mixture and mix well.
• 4. Pour batter into greased and floured 9x13 inch baking pan.
• 5. Combine brown sugar, walnuts, and cinnamon; mix well, and sprinkle over batter. Cover and chill overnight.
• 6. Uncover and bake in preheated 350 degree oven for 40-45 minutes or until inserted toothpick comes out clean.

Steps:

• Cream butter and sugar until light and fluffy; beat in 1 egg at a time. In another bowl, whisk together flour, baking soda, nutmeg and salt; beat into creamed mixture alternately with sour cream. Spread into a greased 13x9-in. baking dish., Mix brown sugar, pecans and cinnamon; sprinkle over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove coffee cake from refrigerator while oven heats. Bake, uncovered, until a toothpick inserted in center comes out clean, 35-40 minutes., Cool on a wire rack 10 minutes. Mix icing ingredients; drizzle over warm coffee cake.

Steps:

• Grease and flour a 9x13-inch baking pan.
• Beat butter and white sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
• Beat eggs and sour cream into butter mixture until smooth.
• Whisk flour, baking powder, baking soda, nutmeg, and salt together in a bowl until thoroughly combined; stir into the sour cream mixture to make a batter.
• Pour the batter into the prepared baking dish.
• Mix the brown sugar, pecans, and cinnamon in a bowl; sprinkle the mixture over the batter.
• Cover the baking dish with plastic wrap and chill 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the dish; bake until a toothpick inserted into the center of the coffee cake comes out clean, 35 to 40 minutes.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg. Combine the flour, baking powder, baking soda and cinnamon; gradually add to creamed mixture alternately with buttermilk. beating well after each addition. , Spread into a greased 8-in. square baking pan. Combine topping ingredients; sprinkle over batter. Cover and refrigerate overnight. , Bake, uncovered, at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Steps:

• Cream butter and add sugar gradually.
• Beat at medium speed until light and fluffy.
• Add eggs one at a time and beat.
• Add sour cream and mix well.
• Combine flour and next 4 ingredients.
• Add to creamed mixture and mix well.
• Pour into greased and floured 13x9 pan.
• Combine brown sugar, pecans and cinnamon.
• Sprinkle evenly over batter.
• Cover and chill 8 hours.
• Uncover and bake at 350 degrees for 35 to 45 minutes or til wooden pick comes out clean.

Steps:

• Spray Bundt pan with non-stick spray.
• Layer frozen rolls in pan.
• Melt butter, add cinnamon and pour over frozen dough.
• Mix dry pudding, brown sugar, and nuts.
• Sprinkle over dough.
• Leave out overnight uncovered.
• Bake at 350° for 25 to 30 minutes, watch for browning.
• Invert on plate.
• (Half the recipe and make in a 9-inch cake pan for more classic cinnamon rolls).

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
• Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
• Mix the remaining 1/4 cup of white sugar with the cinnamon.
• Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
• Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.