Cranberry Crescent Coffee Cake
Rating:
★★★★★ 1 vote
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
How to Make Cranberry Crescent Coffee Cake
- 1Combine 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.
- 2Roll 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.
- 3Place 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.
- 4Bake 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.
