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Cranberry Orange Coffee Cake

Cranberry Orange Coffee Cake




2 coffee cakes, 8 servings each


1 hour 55 minutes


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  • 6 cups all-purpose flour
  • 1/2 cup sugar
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
  • 2 teaspoons salt
  • 2 teaspoons orange peel
  • 1 cup milk
  • 1/2 cup water
  • 1/2 cup sour cream
  • 1/2 cup butter OR margarine
  • 2 eggs
  • 1 container (12 ounces) cranberry orange relish
  • 1/2 cup chopped pecans, toasted

Orange Glaze

  • 1 cup powdered sugar
  • 2 tablespoons orange juice



  1. Combine 2 cups flour, sugar, undissolved yeast, salt, and orange peel in a large bowl. Heat milk, water, sour cream and butter until very warm (120° to 130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover with plastic wrap; refrigerate 2 to 24 hours.
  2. Remove dough from refrigerator; divide into 2 equal portions. Set aside one portion. On a lightly floured surface, roll remaining dough to 15 x 10-inch rectangle. Spread evenly with half cranberry orange relish; sprinkle with half the chopped pecans. Beginning at long end; roll up tightly as for jelly roll; pinch seam to seal. Pinch together ends to form a ring. Place, seam side down, on greased baking sheet. Cut 2/3 through ring at 1-inch intervals. Twist each section sideways to expose filling. Repeat procedure with remaining dough, fruit relish and pecans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  3. Bake at 375°F for 15 to 20 minutes or until done. Remove from sheets; cool on wire racks. Stir together Orange Glaze ingredients until smooth; brush over rolls.


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