Cranberry Crescent Coffee Cake

Pat Duran


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


★★★★★ 1 vote

1 breakfast coffee cake
10 Min
30 Min


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

How to Make Cranberry Crescent Coffee Cake


  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.

Printable Recipe Card

About Cranberry Crescent Coffee Cake

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

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