Cranberry Crescent Coffee Cake

Pat Duran

By
@kitchenChatter

This is quick and easy by using frozen sweet roll bread dough.


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Comments:

Serves:

1 breakfast coffee cake

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

1
loaf frozen sweet bread dough, thawed
1/8 tsp
salt
1 Tbsp
orange juice
1/2 c
finely chopped walnuts
1/4 c
granulated sugar
1 Tbsp
cornstarch
1/2 c
water
1 c
cranberry relish/made with oranges
1 tsp
cinnamon

Directions Step-By-Step

1
Combine sugar, cornstarch and salt in saucepan. Stir to blend. Add water and juice. Cook over medium heat, stirring occasionally , until mixture comes to a boil. Add cranberry relish and cook 2 minutes,until thick; add cinnamon and nuts. Remove from heat. Cool Stir in nuts.
2
Roll thawed dough into a 14x8 inch rectangle on a lightly floured board. Spread evenly with cranberry mixture. Roll up beginning with long side. Seal lengthwise and ends as well. Snip dough at 1 inch intervals about 1 inch deep.
3
Place on a parchment greased baking sheet. Curve dough to form a crescent. Brush dough lightly with butter or oil. Cover pan loosely with plastic wrap. Let set in a warm,draft free place for 40 minutes, until doubled.
4
Bake in preheated 350^ oven for 30 minutes or until done. Remove from baking sheet and cool on wire rack. Frost if desired. Makes one nice coffee cake.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Bread
Regional Style: American
Other Tag: Quick & Easy