Cookie Coffee Cake
A delightful coffee cake with cinnamon-sugar swirls and a citrus glaze, perfect for breakfast or brunch, appealing to those who enjoy sweet, comforting baked treats.
Ingredients
Instructions
- Dissolve yeast in warm water in a small bowl.
- In a large bowl, combine flour, salt, orange rind, and 1/4 cup sugar.
- Cut in butter using a fork until mixture resembles coarse crumbs.
- In a separate bowl, beat eggs and mix with cooled, scalded milk and dissolved yeast.
- Add the wet ingredients to the flour mixture and combine lightly.
- Cover the dough tightly and refrigerate overnight.
- Divide the dough in half on a floured surface.
- Roll each piece into an 18 x 12 inch rectangle.
- Sprinkle with the remaining sugar mixed with cinnamon.
- Roll up each rectangle tightly from the wide end.
- Cut each roll into 1-inch slices.
- Place slices cut side up on a greased baking sheet and flatten slightly with your palm.
- Bake at 400°F for about 12 minutes.
- Prepare a glaze with orange juice and powdered sugar and pour over warm rolls.
Tips & Substitutions
For a richer flavor, you can substitute half of the butter with cream cheese. If you don't have orange rind, lemon zest can also work well to add brightness. Make sure to sprinkle the sugar and cinnamon evenly for consistent sweetness. You can prepare the dough a day in advance and let it rest in the refrigerator overnight, ensuring a tastier final product.
Serving Suggestions
Serve the cookie coffee cake warm, drizzled with the orange glaze for an extra burst of flavor. It pairs beautifully with a cup of coffee or tea, making it a perfect breakfast or afternoon snack. For a complete brunch spread, consider serving it alongside Featherweight Pancakes or a fresh fruit salad.
Storage & Reheating
Store leftover cookie coffee cake in an airtight container at room temperature for up to three days. For longer storage, you can freeze the slices. To reheat, simply place them in a microwave for 15-20 seconds or warm them in an oven at 350°F for about 5 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cookie Coffee Cake contains roughly 522 calories, with 10g protein, 86g carbohydrates, and 16g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1210mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Yes, you can make this cookie coffee cake vegan by substituting the butter with a plant-based alternative and replacing the eggs with flaxseed meal or applesauce. Additionally, use non-dairy milk instead of scalded milk to maintain the texture and moisture.
How can I adjust the sweetness of the cake?
If you'd like a less sweet cake, reduce the sugar in the dough by half and adjust the glaze to your taste. You can also experiment by using different sweeteners such as honey or agave syrup, which can provide a different flavor profile.
What can I use instead of orange juice for the glaze?
If you don't have orange juice, you can use lemon juice or even a splash of milk mixed with powdered sugar for a simple glaze. Adjust the quantities to achieve your desired consistency and sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).