I came up with this coffee cake because, I was in a hurry. I did not feel like waiting for yeast dough to rise. It makes for a beautiful presentation. I made this with frozen bread dough. This would be a great cake for guests, holidays or anytime. It consists of honey buns all stacked up on top of each other. It was a big hit in my home. It is absolutely delicious. I filled the cake With honey, pecans, orange zest and raisins. I topped it off with an orange zest icing. It came out beautiful. The family loves it! I hope you all enjoy my creation.
1Thaw 2 loafs of bread dough covered overnight in refrigerator.
2Mix ingredients together in a bowl for filling. Add enough orange juice so it is spreadable.
3Roll each dough on floured surface in to a rectangle about 6"x18" long.
4Spread 1/2 the butter over each rectangle.
Spread each rectangle with 1/2 the filling. Leave 1" of dough on one long end with no filling.
5Roll dough with filling starting on long end like a jelly roll. Wet ends with water. Pinch together to make a seam. Slice in to 1 inch slices.
6Grease Angel food cake pan. Place rolls in the angel food pan with sides touching. Cover entire bottom of pan. Place more slices on top for 2nd layer. Make sure to leave no spaces. If you have extra slices. Place them scattered on top of 2nd layer.
7Cover pan and set in a warm place until dough rises and doubles in size.
Note: quick rise my method. Heat oven to 170 degree's. Place covered coffee cake in oven. Shut oven heat off. This will shorten the rise time. When risen remove from oven. Heat oven to 350 degree's
8Place cake in oven. Bake 20 minutes. Loosely cover with foil. Continue baking for about another
25 -30 minutes.
9Make icing. Place powdered sugar, butter, vanilla, and orange zest in bowl. Mix until smooth. Set aside.
10Remove cake from pan while still warm. Place upright on platter. Drizzle with icing.
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