Cinnamon Pullapart Coffeecake

I found this newspaper clipping in my mom's old recipe tin. Who knows what publication it's from but it sounded good if not a little labor intensive.

Makes two 9-inch cakes

4 1/2 to 5 cups all-purpose flour
2 packages active dry yeast
1 cup of milk
1/3 cup of butter
3 Tablespoons sugar
1 teaspoons salt
3 eggs, room temperature
1 teaspoon vanilla

2/3 cup butter, melted
Cinnamon sugar: 2 cups sugar, 2 teaspoons cinnamon

Stir together 2 cups flour and yeast. In small saucepan, heat milk, butter, sugar and salt until warm (120 to 130 degrees), stirring to blend. Add liquid ingredients to flour-yeast mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand. Add eggs and vanilla and beat 1 minute. Stir in additional flour to make a moderately soft dough.

Turn onto lightly floured surface and knead until smooth and satiny, about 5 to 10 minutes. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover and let rise in a warm place (80 to 85 degrees) until doubled, about 60-75 minutes.

Punch down; let rest 10 minutes. Divide dough in half. Shape each half into 15 inch log. Cut each log into 20 pieces, about 3/4-inch wide. Dip each piece in melted butter and roll in cinnamon sugar until heavily coated. For each coffeecake, place 10 pieces in bottom of 9-inch tube pan. Arrange second layer on top, placing pieces over spaces in layer. Let rise in warm place until doubled, about 45 minutes.

Bake in preheated 375-degree oven for 30 to 35 minutes. Cool in pan 10 minutes, then unmold.

Note: For one large coffeecake use whole recipe in 12-cup ring mold or 10 inch tube pan. Use half of dough each layer and bake as directed. (Spoon flour into dry measuring cup; level, Do not scoop.)