Walnut-Filled Coffee Cakes

• 1 package (1/4 ounce) active dry yeast
• 4 tablespoons sugar, divided
• 1 cup warm water (110u0b0 to 115u0b0)
• 2 eggs
• 1 cup butter, softened
• 1 cup 2% milk
• 1 teaspoon salt
• 5 to 6 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 6 tablespoons cold butter, cubed
• 1/2 cup chopped walnuts
• 1-1/2 cups confectioners' sugar
• 4 teaspoons orange juice

1. In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the eggs, butter, milk, salt, 5 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight.
2. For filling, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in walnuts.
3. Punch dough down. On a floured surface, roll into a 21-in. circle; cut into four wedges. Spread filling over dough to within 1/2 in. of edges. Roll up each wedge from the wide end.
4. Place point side down on
5. coated with cooking spray. Curve ends to form crescents. Cut slits in pastry. Cover and let rise in a warm place until doubled, about 1 hour.
6. Bake at 350u0b0 for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over coffee cakes. Cut each into 12 slices.

active dry yeast, sugar, warm water, eggs, butter, milk, salt, flour, brown sugar, allpurpose, ground cinnamon, cold butter, walnuts, sugar, orange juice

Taken from www.tasteofhome.com/recipes/walnut-filled-coffee-cakes/ (may not work)