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Orange Breakfast Ring

 Orange Breakfast Ring
"This beautiful breakfast ring is perfect for a special occasion," writes Wendy Fitzgerald from her home in Eau Claire, Michigan. Whether formed into a festive wreath or shaped into two rectangles, it's so yummy that no one will ever suspect the sweet treat starts with convenient crescent rolls.
16 ServingsPrep: 25 min. Bake: 15 min. + cooling


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 tablespoon grated orange peel
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1/3 cup chopped almonds, toasted
  • 1/2 cup confectioners' sugar
  • 1 tablespoon orange juice
  • Sliced almonds


  • In a small bowl, beat the cream cheese, sugar and orange peel until
  • blended; set aside.
  • Unroll both tubes of dough; press perforations and seams together to
  • form two rectangles. Overlap rectangles at one end and press the
  • seam to seal. Spread cream cheese mixture over dough to within 1/2
  • in. of edges. Sprinkle with the chopped almonds.
  • Roll up jelly-roll style, starting with a long side; pinch seam to
  • seal. Place seam side down on a greased baking sheet; pinch ends
  • together to form a ring. With scissors, cut from outside edge
  • two-thirds of the way toward center of ring at 1-in. intervals.
  • Separate strips slightly; twist to allow filling to show. Bake at
  • 350° for 15-18 minutes or until golden brown. Cool for 10
  • minutes before carefully removing from pan to a wire rack.
  • Combine confectioners' sugar and orange juice; drizzle over warm

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Orange Breakfast Ring (continued)

Directions (continued)

  • coffee cake. Garnish with sliced almonds. Yield: 1 coffee cake, 16
  • servings.