Candy Cane Coffee Cakes
3 1/2 cups To 4 1/2 cups Flour, divided
1 package Quick-rising Yeast , 1/3 cup Sugar
1/2 teaspoon Salt , 3/4 cup Buttermilk
1/2 cup Butter, cut into 6 pieces , 2 Eggs
1/4 cup Butter, softened , 1/4 cup Light Brown Sugar, firm pack
2 tablespoons Granulated Sugar , 1 teaspoon Ground Cinnamon Glaze
1 cup Confectioners' Sugar

Milk Coffeecakes: Combine 2 cups of the flour, the yeast, the sugar and the salt in a lg. mixer bowl. Heat buttermilk and butter to very warm Add to flour mixture with the eggs. Beat on low speed of electric mixer, scraping bowl constantly, about 30 seconds. Beat on medium speed for 2 minutes. Stir in enough remaining flour to make dough easy to handle. Knead dough on well-floured surface until smooth and elastic, about 3-5 minutes, adding additional flour as needed to prevent dough from sticking. Let dough rest, covered, 10 minutes. Meanwhile, for the filling, combine butter, sugars and cinnamon; mix to form a paste.Divide dough into two equal parts. On well-floured surface, roll each to a 14x6" rectangle. Place on buttered cookie sheet. Make 2" cuts on 14" sides of rectangles at 1/2" intervals. Spread half of the cinnamon-butter paste down center of each rectangle. Crisscross strips over cinnamon mixture. Gently stretch each rectangle to 20"; curve to form cane shape. Cover; let rise in warm, draft-free place until nearly doughble, 20-30 minutes. Bake in a 375 oven 18-20minutes or until lightly browned. Cool slightly on wire rack. Drizzle with glaze.Decorate as desired. Makes 2 coffeecakes, 8 servings each.Glaze: Mix confectioners' sugar with milk to form desired consistency for glazing.