Nutritional Info

Nutrition Facts

Serving Size 1 (47g)

Calories 121
Calories from Fat 13 (11%)
Amount Per Serving %DIV
Total Fat 1.4g 2%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 45.8mg 15%
Sodium 46.3mg 2%
Potassium 41.8mg 1%
Total Carbohydrate 22g 7%
Dietary Fiber 0.9g 4%
Sugars 0.9g
Protein 3.7g 7%

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Recipe Description
A coffee cake made into a wreath with a delicious filling of your choice.
Prep time
40 min
Cook time
35 min
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  sugar
2 Tablespoon(T)  milk
1 Cup(c)  confectioners' sugar
3 1/4 Cup(c)  all purpose flour
1/2 Teaspoon(t)  salt
1   large egg
1/2 Cup(c)  butter, softened
1/2 Cup(c)  sugar
2 Package(pk)  active dry yeast
1/2 Cup(c)  warm water (105 to 115 degrees f)
1 Teaspoon(t)  cinnamon
1 Cup(c)  almonds, diced
1/2 Cup(c)  brown sugar


In cup, combine warm water, yeast, and 1 teaspoon sugar. Stir to dissolve.  Let stand until mixture is foamy, about 5 minutes. Meanwhile, in large bowl, with mixer at low speed, beat butter and remaining 1/2 cup sugar until blended.  Increase speed to high and beat until light and fluffy, about 2 minutes, scraping bowl with rubber spatula.  Reduce speed to low and beat in egg until blended.  Beat in yeast mixture, salt, and 1/2 cup flour just until blended (batter will look curdled).  With wooden spoon, stir in 2 1/2 cups flour until blended. Turn dough onto lightly floured surface.  Knead until smooth and elastic, about 8 minutes, working in enough of remaining 1/4 cup flour just to keep dough from sticking. Shape dough into ball. Place in greased large bowl, turning dough to grease top.  Cover bowl with plastic wrap and let dough rise in warm place (80 to 85 degrees F) until doubled in volume, about 1 hour. Meanwhile, prepare filling of choice. Cover and refrigerate until ready to use. Punch down dough.  Turn dough onto lightly floured surface. Cover and let rest 15 minutes.  Meanwhile, grease large cookie sheet. With floured rolling pin, roll dough into 18 inch by 12 inch rectangle.  Spread filling over dough to within 1/2 inch of edges. Starting at a long side, roll up dough jelly roll fashion.  Carefully lift roll and place, seam side down, on prepared cookie sheet.  Shape roll into ring and press ends together to seal.  With knife or kitchen shears, cut ring at 1 1/2 inch intervals, up to but not completely through inside dough edge.  Gently pull and twist each cut piece to show filling.  Dough will be soft. Use small metal spatula to help lift pieces.  Cover and let dough rise in warm place until risen slightly, about 1 hour. Meanwhile, preheat oven to 350 degrees F.  Bake wreath until golden, 30 to 35 minutes.  Transfer to wire rack to cool. To prepare icing, mix confectioners' sugar with milk in small bowl and mix until smooth.  When wreath is cool, drizzle with icing. Cinnamon Sugar Filling: In small bowl, combine 1/2 cup packed brown sugar, 1/2 cup whole blanched almonds, toasted and chopped, and 1/2 teaspoon ground cinnamon. After rolling out dough, brush with 2 tablespoons butter or margarine melted, and sprinkle with sugar mixture. Makes about 1 cup.

Additional notes

* cinnamon Filling

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