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


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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


  • 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.

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About Cranberry Crescent Coffee Cake

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

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