Cinnamon Coffee Ring Recipes

CINNAMON PECAN RING

Steps:

• In a bowl, combine 1 cup flour, 1/4 cup sugar, yeast, salt and baking soda. In a saucepan, heat the yogurt, milk, water and 2 tablespoons butter to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Stir in enough remaining flour to form soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Transfer to a bowl coated with cooking spray; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Roll into a 14x10-in. rectangle. Melt remaining butter; brush over dough. Combine pecans, brown sugar, cinnamon and remaining sugar; sprinkle evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam., Line a baking sheet with foil; coat well with cooking spray. Place dough seam side down on prepared pan; pinch ends together to form a ring. With scissors, cut from the outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly and twist. Cover and let rise until doubled, about 45 minutes. , Brush with egg white. Bake at 350° for 20-25 minutes or until golden brown. Immediately remove from pan to wire rack. Combine icing ingredients; drizzle over warm ring.

COFFEE CAKE RING

Steps:

• Turn dough onto a lightly floured surface. Roll into a 15x12-in. rectangle. Spread filling to within 1/2 in. of edges. (If using Fruity Cream Cheese Filling, spread with cream cheese mixture; set jam aside.) Roll up, jelly-roll style, starting with a long side; pinch seam to seal. place, seam side down, on a greased 12-in. pizza pan; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-1/2-in. intervals (see photos below right). Separate pieces; slightly twist to show filling. Cover and let rise in a warm place until doubled, about 45 minutes. (If using Fruity Cream Cheese Filling, place 1 teaspoon of jam in the center of each slice.) Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , For glaze, combine sugar, butter, vanilla and enough milk to achieve desired consistency. drizzle over coffee cake.

SWEDISH TEA RING

Steps:

• In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
• Grease 2 baking sheets or line them with parchment paper; set aside.
• Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
• Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
• [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
• Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
• Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
• Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
• In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

CINNAMON LEAF RING COFFEE CAKE

Steps:

• Cool milk to warm (110 degrees).
• Sprinkle yeast on top of milk and let stand to soften.
• Cream shortening and margarine.
• Add sugar and salt and cream until light and fluffy.
• Add eggs, yeast milk and enough flour to make a soft dough.
• Knead until smooth and elastic on lightly floured board.
• Place in a greased bowl, cover and let rise until doubled (about 1 hour).
• Roll dough thin (1/4 inch) and cut into rounds with a 2 inch round cutter Dip each round into melted margarine, then into cinnamon sugar mixture.
• Stand rounds up in 2 well buttered ring molds 8 1/2"X 2 1/4".
• Let rise until light (about 1/2 hour).
• Bake at 350 degrees for 25 minutes.
• Cool slightly before turning out.

SWEDISH TEA RING

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour. , Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18x12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over tea ring.

CINNAMON CROISSANT COFFEE CAKE (PRINCESS RING)

Steps:

• Prepare ring:
• Butter a 24-centimeter (about 9-inch) springform pan and line with a round of parchment paper. Butter paper and remove side of pan.
• Stir together sugars and cinnamon.
• Roll out dough on a lightly floured surface, dusting with flour as necessary, into a 24- by 9-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife.
• Arrange dough so that a long side is nearest you and sprinkle cinnamon sugar over dough, leaving a 1-inch border along bottom edge. Brush border with some beaten egg and chill remaining egg. Fold top edge of dough over about 1 inch. Using both hands, roll dough toward you: Use your thumbs to tuck dough under and tighten as you go, working your way down entire length of log (as when rolling up a poster), and gently rock dough back and forth to keep it taut and even. When finished, roll log back and forth over seam to seal.
• Transfer log, seam side down, to bottom of springform pan, bringing both ends of log together to make a ring. Beginning 2 inches from where ends meet, make vertical cuts from outside of ring toward center at 2-inch intervals, cutting halfway through ring.
• Let ring rise:
• Attach side of pan and slide pan into garbage bag, propping up top of bag with inverted glasses to keep it from touching dough, then tuck open end under pan. Let ring rise until slightly puffy and spongy to the touch, about 2 1/2 hours.
• Make streusel while ring is rising:
• Blend flour and sugar in a food processor. Add frozen butter and pulse until very finely chopped. Chill streusel until ready to use.
• Preheat oven to 375°F.
• Gently brush top and center of ring with some of remaining beaten egg, then sprinkle with streusel. Bake in middle of oven until top is browned and streusel is crisp, about 45 minutes.
• Cool in pan on a rack 10 minutes, then run a thin knife around edge to loosen and remove side of pan.