Cinnamon-Pecan Coffee Cakes Recipe

In a large bowl, combine 3 cups flour, yeast, salt and sugar. In a small saucepan, heat water and 1/2 cup butter to 120 °-130 °. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). 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. Punch dough down. Divide into six portions. Roll out each portion into a 12-in. x 6-in. rectangle. Melt remaining butter; brush over dough. Combine pecans, brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place three ropes seam side down on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes. Bake at 325 ° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. In a small bowl, combine the confectioners' sugar, extract and enough water to achieve desired consistency; drizzle over warm loaves. Serve warm.