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Christmas Coffee Cake

Christmas Coffee Cake
A frosted holiday yeast coffee cake filled with nuts and candied fruit. Use whatever candied fruit you prefer, such as pineapple, cherries, citrus peel, raisins or cranberries.




  • 1/4 cup butter
  • 1 cup milk
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup granulated sugar
  • 1 large egg
  • 3 3/4 cups all-purpose flour, divided
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 cup mixed candied fruit
  • 1/3 cup walnuts (chopped)


  • 1 cup powdered sugar (sifted)
  • 2 tablespoons milk
  • 1/2 teaspoon almond extract


  • Heat the butter and milk in a small saucepan over low heat until butter is melted. Remove and cool to 110-115°F. Pour mixture into a large mixing bowl and add the yeast, sugar and egg.
  • Mix in 1 1/2 cups of the flour, salt, cinnamon, nutmeg, candied fruit and walnuts. Add in the remaining flour, 1/2 cup at a time, mixing after each addition until incorporated. Cover bowl with plastic wrap and set in a warm place. Let rise until doubled, about 1 hour.
  • On a lightly floured surface, roll out the dough into a rectangle, about 1-inch thick. Starting with a long end, roll it up tightly. Place rolled dough on a sheet pan lined with parchment paper and shape into a ring. Pinch to seal ends together.
  • Use a sharp knife to make cuts two-thirds of the way into the dough every 2 inches. Twist each section so that it lies parallel to the sheet pan. Cover with plastic wrap and let rise until doubled again, about 30-45 minutes.
  • Preheat oven to 350°F. Bake coffee cake until golden brown, about 25-30 minutes. Let cool.
  • Make the icing: stir together the sifted powdered sugar, milk and almond extract. Add more/less milk to achieve desired consistency. Drizzle over cooled cake. Garnish the cake with additional candied fruit and walnuts.


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Review & Comments

Tip | Reply

It’s says 1/2inch rectangle , what size rectangle.? Can you please include some pictures , on the rolling and twist.thanks

Red Star Yeast | Reply

Hi Tip,

I don’t have a length but would roll it out into a rectangular shape until the dough is 1 inch thick. Under Notes if you click on the link “Completely Delicious” it was developed by this blogger which has pictures of how to form it.

Happy Baking!

Linda | Reply

Can I bake this in a 9×13 pan and slice like a bread? For the topping I would use butter and cinnamon and bake it

Red Star Yeast | Reply

Hi Linda – You can certainly give it a try. Rise and bake times may need to be adjusted. Let us know how it turns out!
Happy baking!

Lynn Nutland | Reply

Have you made this in a bread machine?

Red Star Yeast | Reply

Hi Lynn,
We have not, but it can be done! Just follow the bread machine manufacturers recommendations for the order of adding ingredients, and use cooler water – around 80 degrees F. Once dough cycle is completed (after rising), continue with step 3.
Happy baking!

Laura | Reply

Can you explain a little more about “Twist each section so that it lies parallel to the sheet pan.”
And what can be used besides the candied fruit? My family is not a fan of it.

Red Star Yeast | Reply

Hi Laura,
Twist each sliced section so that the inner filling side lays (or is twisted towards) the pan.
For fillings, you can customize to your liking. We also have other ‘wreath’ or ‘tea ring’ recipes on our website that you can browse through. Some favorites are Chocolate Cinnamon Roll Wreath, Maple Nut Coffee Ring, and Almond Cranberry Wreath.
I hope you will find this information helpful.
Happy baking!

Julie Kelley | Reply

Can I make the cinnamon coffee cake gluten free? I have always made this as a traditional Christmas breakfast treat. Our daughter is now gluten free for life. Thank you in advance for any help with gluten free assistance.

Red Star Yeast | Reply

Hi Julie,
We haven’t tested this recipe with gluten free flour, however you can experiment with the recipe. I would recommend trying one of our gluten free coffee cake recipes found here >>
Happy baking!

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