Author :: ArielRose
Category :: Holiday Fun
Ingredients ::
- 1 (16-ounce) can whole-berry cranberry sauce
- 1 (16-ounce) package hot roll mix
- 1 cup QuakerŽ Oats (quick or old fashioned, uncooked)
- 1/4 cup granulated sugar
- 1 cup hot water (120° to 130°F)
- 1 large egg, lightly beaten
- 3 tablespoons butter or margarine, softened
- 1/2 cup chopped pecans or walnuts, divided use
- 2 tablespoons granulated sugar, divided use
- ICING:
- 3/4 cup powdered sugar
- 3 to 4 teaspoons milk
- 1/4 teaspoon vanilla extract
Makes 2 coffeecakes.
Spray two cookie sheets with non-stick cooking spray.
Place cranberry sauce in fine strainer or sieve; stir to break up. Drain; set aside. In large bowl, combine hot roll mix, yeast packet included with mix, oats and 1/4 cup sugar; mix well. Stir in hot water, egg and butter until dough pulls away from sides of bowl. Transfer dough to lightly floured surface; knead 5 minutes or until smooth and elastic. Divide dough in half.
On cookie sheets, pat each half of dough into 12 x 8-inch rectangle. Top each rectangle with half of drained cranberry sauce, 1/4 cup nuts and 1 tablespoon sugar spreading to within 1-inch of edges.
Roll up, starting from long side; pinch seams and ends to seal. Bring ends together to form a ring. With kitchen scissors, cut through ring almost to center at 2-inch intervals.
Cover loosely with plastic wrap; let rise in warm place 30 minutes or until nearly double in size. Heat oven to 350°F.
Bake 23 to 28 minutes or until golden brown. Carefully remove from cookie sheets to wire racks; cool slightly.
For icing, combine remaining ingredients until smooth.
Drizzle over tops of coffeecakes, dividing evenly.
Tips:
To decorate wreath, drizzle with icing as recipe directs. While icing is still soft, add pecan halves and whole fresh cranberries; halved red and green candied cherries; or dried cranberries and tiny mint leaves.
To freeze, cool coffeecakes completely. Wrap each tightly in aluminum foil or place in large resealable freezer bags and freeze up to 2 months. Defrost covered at room temperature. To reheat, microwave uncovered at HIGH 15 to 20 seconds per serving.
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