Candy Cane Coffee Cake
Celebrate the holiday season with this stunning Candy Cane Coffee Cake, a showstopping blend of festive flavors and irresistible textures. This delightful treat features a soft, buttery yeast dough filled with a creamy peppermint-spiked cream cheese filling and sprinkled with crushed candy canes for a playful crunch in every bite. Shaped like a candy cane with delicate twists that reveal the decadent filling, this coffee cake is as much a feast for the eyes as it is for the taste buds. Perfectly golden and drizzled with an optional powdered sugar glaze, it’s an ideal centerpiece for holiday brunches or cozy winter mornings. With a balance of sweetness and a touch of peppermint, this holiday dessert offers the perfect combination of flavor, charm, and seasonal cheer.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.75 cup Granulated sugar
- 0.5 teaspoons Salt
- 2.25 teaspoons Active dry yeast
- 0.75 cup Whole milk
- 4 tablespoons Unsalted butter
- 2 Large eggs
- 8 ounces Cream cheese (softened)
- 0.5 cup Powdered sugar
- 0.5 teaspoons Peppermint extract
- 0.5 cup Crushed peppermint candies or candy canes
- 1 teaspoon Vanilla extract
- 1 Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
- 1 serving Optional powdered sugar glaze (powdered sugar, milk, vanilla extract)
Instructions
In a large mixing bowl, combine flour, granulated sugar, salt, and active dry yeast. Mix well to combine.
In a small saucepan, warm the milk and butter over low heat until the butter melts and the mixture is lukewarm (about 110°F).
Add the warm milk mixture and eggs to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
In a medium bowl, beat the cream cheese, powdered sugar, and peppermint extract until smooth and creamy. Set aside.
Once the dough has risen, punch it down and roll it out on a floured surface into a 14x9-inch rectangle.
Spread the cream cheese mixture evenly over the dough, leaving a 1-inch border around the edges.
Sprinkle the crushed peppermint candies over the cream cheese filling.
Roll the dough up tightly from the longer side, jelly-roll style. Pinch the seams to seal.
Transfer the rolled dough to a greased baking sheet. Shape it into a candy cane by bending one end into a hook shape.
Using kitchen scissors, make cuts 1 inch apart along the outside curve of the candy cane, stopping just before the center. Twist each section slightly to expose the filling.
Cover the candy cane with a clean towel and let it rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Prepare the egg wash by whisking the egg and milk together. Brush the egg wash over the dough.
Bake the candy cane coffee cake for 25–30 minutes or until golden brown and cooked through.
Allow the cake to cool slightly before drizzling an optional powdered sugar glaze on top.
Serve warm or at room temperature. Enjoy your festive Candy Cane Coffee Cake!
Nutrition Facts
Calories |
4278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 2237 mg | 97% | |
| Total Carbohydrate | 662.3 g | 241% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 368.4 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 624 mg | 48% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 1295 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
