Cranberry Crescent Coffee Cake
Rating:
★★★★★ 1 vote5
Comments:
Serves:
1 breakfast coffee cake
Prep:
10 Min
Cook:
30 Min
Method:
Bake
Ingredients
-
1loaf frozen sweet bread dough, thawed
-
1/8 tspsalt
-
1 Tbsporange juice
-
1/2 cfinely chopped walnuts
-
1/4 cgranulated sugar
-
1 Tbspcornstarch
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1/2 cwater
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1 ccranberry relish/made with oranges
-
1 tspcinnamon
How to Make Cranberry Crescent Coffee Cake
- 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.
- 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.
- 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.
- 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.
