Dairy Farmers of Canada

Cinnamon Swirl Coffee Ring

This is the Cinnamon Swirl Coffee Ring recipe.

  • Prep: 1 h
  • Cooking: 15 min - 20 min
Yields 12 servings
cinnamon swirl coffee ring

Ingredients

  • Dough
  • 3 1/2 cups (875 mL) Five Roses unbleached flour or whole wheat bread flour
  • 1/2 cup (125 mL) sugar
  • 2 tsp (10 mL) Fleischmann's quick rise yeast
  • 1/2 tsp (2 mL) salt
  • 1 cup (250 mL) warm Milk
  • 1/4 cup (60 mL) butter softened
  • 2 eggs beaten
  • Filling
  • 2 tbsp (30 mL) butter melted
  • 1/2 cup (125 mL) packed brown sugar
  • 1 tbsp (15 mL) ground cinnamon
  • 1/2 cup (125 mL) currants
  • Glaze
  • 1/3 cup (80 mL) corn syrup
  • 1 tbsp (15 mL) butter
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Preparation

Dough:

Combine 1 1/2 cups (375 mL) flour, sugar, undissolved yeast and salt. Beating, gradually add milk and butter; beat well for about 2 minutes. Add eggs and 1/2 cup (125 mL) more flour; beat for 2 minutes. Stir in remaining flour using a wooden spoon until soft dough forms.

Knead on floured surface for 6 to 8 minutes or until smooth and elastic. Cover and let rest for 10 minutes.

Roll dough out into 9 x 24-inch (23 x 60 cm) rectangle.

Filling:

Combine butter, brown sugar, and cinnamon; spread over rolled out dough. Sprinkle with currants. Roll into a long thin log; pinch seams shut. Place on buttered baking sheet and bend log into a circle, pinching dough into a closed ring. Cut dough almost all the way through into 12 equal portions. Cover loosely and let rest in warm place for 30 minutes.

Bake in 375 ºF (190 ºC) oven for about 15 to 20 minutes or until golden brown.

Glaze:

Stir together corn syrup and butter; brush over ring. Cool on rack.

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