Recipe Image

Honey Cinnamon Coffee Cake

  • Intermediate
  • 1 Coffee Cake
  • 50 min
Baking Success Or Baking Mess


2-1/2 to 2-3/4 cups all-purpose flour
1/4 cup sugar
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise 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


Combine 1 cup flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water and butter until very warm (120o to 130oF). 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.

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.

Bake at 375oF for 25 to 35 minutes or until done. Remove from pan; cool on wire rack. Drizzle with Powdered Sugar Glaze; top with slivered almonds.

Sugar-Cinnamon Filling: Combine sugar and ground cinnamon in small bowl. Stir until well blended.

Honey Topping: Combine all ingredients in small bowl; stir until blended.

Powdered Sugar Glaze: Combine powdered sugar, milk and almond extract in small bowl. Stir until smooth.

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