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Cranberry Pecan Wreath

  • Intermediate
  • 1 (10-inch) coffee cake
  • 1 hr 15 min
Baking Success Or Baking Mess


1-1/4 cups fresh OR frozen cranberries, chopped
2 tablespoons Fleischmann's® Corn Starch
3/4 cup firmly packed brown sugar
1/4 cup butter or margarine
2/3 cup chopped pecans, toasted
3-1/2 to 4 cups all-purpose flour
1/3 cup granulated sugar
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
3/4 teaspoon salt
1/2 cup milk
1/3 cup butter OR margarine
1/4 cup water
2 eggs
1-1/4 cups powdered sugar, sifted
2 tablespoons butter OR margarine, softened
1 to 2 tablespoons milk
2 teaspoons freshly grated orange peel


For filling: Combine cranberries, cornstarch, brown sugar and butter in medium saucepan. Bring to a boil over medium-high heat. Reduce heat; simmer 5 to 7 minutes or until very thick, stirring frequently. Remove mixture from heat; stir in pecans. Let cool about 1 hour.

For dough: Combine 1-1/2 cups flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat milk, butter and water until very warm (120° to 130°F); gradually add to flour mixture. Beat 2 minutes at medium speed of an electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

Roll dough to 30 x 6-inch rectangle; spread filling over dough to within 1 inch of edges. Beginning at long end, roll up tightly, pinching seam to seal. Form into ring; join ends, pinching to seal. Transfer to greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.

Bake at 350°F for 40 to 45 minutes or until done. Remove from pan; cool on wire rack.

For glaze: Combine all ingredients in small bowl; stir until smooth. Drizzle over wreath; decorate with additional cranberries, orange slices and pecan halves, if desired

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