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Honey Cinnamon Coffee Cake

When you want to make something truly special, give this coffee cake a try. You can make the dough and filling the day before, then assemble and bake it the next morning.

Honey Cinnamon Coffee Cake

Print Recipe

Yield

1 Coffee Cake 1 Coffee Cake

Prep Time

1:15 1:15

Bake Time

25 to 35 minutes 25 to 35 minutes

Chill Time

2 to 24 hours 2 to 24 hours

Rise Time

1 hour 1 hour

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Ingredients

  • Dough
  • 2-1/2 to 2-3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 teaspoon salt
  • 2/3 cup water
  • 1/4 cup butter or margarine
  • 1 egg
  • 1 teaspoon almond extract
  • 1 tablespoon butter OR margarine, melted
  • Sugar-Cinnamon Filling
  • 1/4 cup sugar
  • 3/4 teaspoon ground cinnamon
  • Honey Topping
  • 1-1/2 tablespoons butter OR margarine, melted
  • 1/3 cup powdered sugar
  • 2 tablespoons honey
  • Powdered Sugar Glaze
  • 1/2 cup powdered sugar, sifted
  • 1/2 to 1 tablespoon milk
  • 1/2 teaspoon almond extract
  • 1/3 cup slivered almonds, toasted if desired

Directions

  1. Combine 1 cup flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, almond extract, and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.
  2. Remove dough from refrigerator; roll into 18 x 8-inch rectangle. Brush with melted butter; sprinkle with Sugar-Cinnamon Filling. Beginning from long end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Shape into a ring; place in a greased 9-inch round pan. Spread with Honey Topping. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  3. Bake at 375°F for 25 to 35 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze; top with slivered almonds.
  4. Sugar-Cinnamon Filling: Combine sugar and ground cinnamon in small bowl. Stir until well blended.
  5. Honey Topping: Combine all ingredients in small bowl; stir until blended.
  6. Powdered Sugar Glaze: Combine powdered sugar, milk and almond extract in small bowl. Stir until smooth.

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