Caramel-Orange Coffee Cake

Course Bread, Breakfast


  • 1 pkg Pillsbury Hot Roll Mix
  • 2/3 C very warm milk 105-115°
  • 2 tsp grated orange peel
  • 2 eggs
  • >>Glaze:<<
  • 1/2 C firmly packed brown sugar
  • 1/4 C butter or margarine softened
  • 3 T chopped nuts
  • 1 T grated orange peel
  • 2 T corn syrup
  • >>Filling:<<
  • 1/3 C firmly packed brown sugar
  • 1 tsp cinnamon
  • 2 T grated orange peel
  • 2 T butter or margarine softened


  1. In large bowl, dissolve yeast from hot roll mix in warm milk. Stir in orange peel and eggs. Add flour mixture; blend well. Coer; let rise in warm place until light and doubled in size. 30-45 minutes. Using solid shortenibng or margarine, grease 12-C fluted tube pan. In small bowl, combine glaze ingredients; mix well. Spread in greased pan. In same bowl combine first 3 Filling ingredients; set aside.
  2. On floured surface, roll or press dough to 16x12" rectangle. Spread with butter. Sprinkle Filling mixture over dough. Starting with longer side, roll up tightly; seal edges. Cut into 16 slices. Stand 9 slices with cut side against outside edge of pan and 7 slices around inside edge. Cover; let rise in warm place until light and doubled in size, 30-45 minutes. Preheat oven to 375° (350° for colored fluted tube pan). Bake 20-30 minutes or until deep golden brown. Let stand upright in pan 5 minutes; turn onto serving plate. 10-inch ring coffee cake.
caramel-orange coffee cake recipe
Caramel-Orange Coffee Cake Recipe
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