Christmas Coffee Cake Ring

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This coffee cake recipe from Red Star Yeast is all dressed up for the holidays with spices, candied fruit, and walnuts.

Christmas Coffee Cake |

What do you make for breakfast Christmas morning?

I usually obsess about it for weeks. Should I make something sweet or savory? Do I do something complicated and prep it the night before, or keep it simple to whip it up that morning? Pancakes or french toast? Bacon or sausage?

So many options.

Christmas Coffee Cake |

This yeast Christmas Coffee Cake is a great option, and deserves your consideration for the big morning this year. It’s filled with cinnamon and nutmeg, nuts and candied fruit. I chose to use candied cherries, pineapple and golden raisins, thought what you use can be completely up to you.

It’s a delightful cross between a sweet bread and a traditional coffee cake, and it’s sure to please everyone come Christmas morning.

baking tip:How to make a ring shaped coffee cake

1. On a lightly floured surface, roll dough into a large rectangle

2.Loosen the dough from the surface and tightly roll it into an even cylinder. Pinch seams to seal.

Christmas Coffee Cake

3. Transfer the dough to a parchment paper lined sheet pan and shape into a ring.

4. With a sharp knife, make cuts two-thirds of the way into the ring every 2 inches.

5. Twist each piece of dough cut side up.

Christmas Coffee Cake |

Christmas Coffee Cake Ring

A frosted holiday yeast coffee cake filled with nuts and candied fruit.


  • 1/4 cup (56 grams) unsalted butter
  • 1 cup (237 ml) whole milk
  • 2 1/4 teaspoon (7 grams, 1 envelope) active dry yeast
  • 1/4 cup (50 grams) sugar
  • 1 large egg
  • 3 1/2 cup (420 grams) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1 cup (150 grams) candied fruit
  • 1/3 cup (43 grams) walnuts, chopped

For the glaze:

  • 1 cup (227 grams) powdered sugar, sifted
  • 2 tablespoons milk
  • 1/2 teaspoon almond extract


  1. Heat the butter and milk in a small saucepan over low heat until butter is melted. Remove and cool for about 5 minutes, until 120-130 degrees F. Pour mixture into a large bowl and add the yeast, sugar and egg.
  2. Mix in 1 1/2 cups of the flour, salt, cinnamon, nutmeg, candied fruit and walnuts. Add the remaining flour 1 cup at a time, mixing after each addition until incorporated. Cover bowl with plastic wrap and set in a warm place. Let rise until doubled, about 1 hour.
  3. On a lightly floured surface, roll out the dough into a rectangle. Starting with a long end, roll it up tightly. Place rolled dough on a sheet pan lined with parchment paper and shape into a ring.
  4. Use a sharp knife to make cuts two-thirds of the way into the dough every 2 inches. Twist each section so that it lies parallel to the sheet pan. Cover with plastic wrap and let rise until doubled again, about 30-45 minutes.
  5. Preheat oven to 350 degrees F. Bake coffee cake until golden brown, about 25-30 minutes. Let cool.
  6. To make the icing, stir together the sifted powdered sugar, milk and almond extract. Drizzle over cooled cake. Garnish the cake with additional candied fruit and walnuts.
Note: Use whatever candied fruit you prefer, such as pineapple, cherries, citrus peel, raisins, cranberries, etc. Your grocery store may have a holiday display with a seasonal variety to choose from.

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.

Disclosure: This post is sponsored by Red Star Yeast. All opinions are my own, as always. Thank you for supporting partnerships with brands I believe in, making it easier to bring you more great recipes like this one.