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Walnut-Filled Coffee Cakes

“At our house, Easter or Christmas morning just would not be the same without these wonderful sugar/cinnamon braids.” They also make lovely gifts.
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min. + cooling
  • Makes
    4 coffee cakes (12 slices each)


  • 1 package (1/4 ounce) active dry yeast
  • 4 tablespoons sugar, divided
  • 1 cup warm water (110° to 115°)
  • 2 eggs
  • 1 cup butter, softened
  • 1 cup 2% milk
  • 1 teaspoon salt
  • 5 to 6 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold butter, cubed
  • 1/2 cup chopped walnuts
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 4 teaspoons orange juice


  • In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water; let stand for 5 minutes. Add the eggs, butter, milk, salt, 5 cups flour and remaining sugar; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and refrigerate overnight.
  • For filling, in a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until mixture resembles coarse crumbs. Stir in walnuts.
  • Punch dough down. On a floured surface, roll into a 21-in. circle; cut into four wedges. Spread filling over dough to within 1/2 in. of edges. Roll up each wedge from the wide end.
  • Place point side down on baking sheets coated with cooking spray. Curve ends to form crescents. Cut slits in pastry. Cover and let rise in a warm place until doubled, about 1 hour.
  • Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over coffee cakes. Cut each into 12 slices.
Nutrition Facts
1 slice: 149 calories, 6g fat (4g saturated fat), 23mg cholesterol, 93mg sodium, 21g carbohydrate (9g sugars, 1g fiber), 2g protein.
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