Cinnamon Leaf Ring Coffee Cake
Transform your breakfast or brunch table with this stunning Cinnamon Leaf Ring Coffee Cake, a show-stopping pastry that's as delightful to eat as it is to make. This soft, pillowy yeast dough is filled with a rich, buttery cinnamon-sugar filling, rolled into a log, and shaped into a gorgeous wreath with artful, leaf-like twists. Once baked to golden perfection, the cake is finished with a glossy vanilla glaze for a sweet, aromatic finish. Perfect for holiday gatherings or any special occasion, this coffee cake brings together the comforting warmth of cinnamon, the elegance of homemade bread, and the irresistible allure of a beautifully crafted centerpiece. Whether served alongside your morning coffee or as a dessert, every slice promises heavenly flavor and visual appeal.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 0.25 cups Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Salt
- 1 cup Whole milk
- 0.25 cups Unsalted butter
- 1 unit Large egg
- 0.5 cups Packed brown sugar
- 1.5 teaspoons Ground cinnamon
- 3 tablespoons Unsalted butter (softened)
- 0.75 cups Powdered sugar
- 0.5 teaspoons Vanilla extract
- 1.5 tablespoons Whole milk (for glaze)
Instructions
In a large mixing bowl, combine 1 cup of the all-purpose flour, granulated sugar, yeast, and salt.
In a small saucepan, heat the milk and 1/4 cup butter over medium heat until warm (about 110°F).
Pour the warm milk mixture into the flour mixture, then add the egg. Beat on medium speed until smooth.
Gradually add the remaining flour (2 1/2 cups), kneading to form a soft, slightly sticky dough. Knead for 6-8 minutes by hand or 4-5 minutes with a stand mixer fitted with the dough hook.
Transfer the dough to a lightly greased bowl, cover with a damp towel, and let it rise in a warm spot for about 60 minutes or until doubled in size.
In a small bowl, mix the brown sugar and ground cinnamon for the filling. Set aside.
Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it into a 16x12-inch rectangle.
Spread the softened butter (3 tablespoons) evenly over the dough, leaving a 1/2-inch border along the edges. Sprinkle the cinnamon-sugar mixture evenly on top.
Starting at the long edge, tightly roll up the dough into a log. Pinch the seam to seal.
Place the log seam-side down on a parchment-lined baking sheet and shape it into a ring, pinching the ends together to seal.
Using kitchen scissors, cut slits about 2 inches apart around the ring, cutting about 2/3 of the way through. Carefully twist each section slightly to expose the filling, creating a leaf-like shape.
Cover the ring loosely with plastic wrap or a damp towel and let it rise for 30 minutes.
Preheat your oven to 375°F (190°C).
Bake the ring for 25-30 minutes, or until golden brown and cooked through. If it browns too quickly, loosely cover with foil during the last 10 minutes of baking.
Let the coffee cake cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk the powdered sugar, 1.5 tablespoons milk, and vanilla extract in a small bowl until smooth and pourable.
Drizzle the glaze over the cooled coffee cake before serving.
Nutrition Facts
Calories |
3300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2589 mg | 113% | |
| Total Carbohydrate | 595.3 g | 216% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 267.2 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 566 mg | 44% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1253 mg | 27% | |
*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.
