Cinnamon crescent: An easy & delicious coffee cake ring recipe (1968)

Cinnamon crescent coffee cake ring recipe (1968)

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Cinnamon crescent: Hows to make this easy shortcut coffee cake ring

Your turn to supply refreshments for the club meeting? You’ll rate a gold star you bring along our Cinnamon Crescent — a delicious coffee cake that’s made with roll mix, then filled with a spicy raisin-nut mixture.

Our recipe gives you a bonus — it makes two crescents. Take both to the meeting, or keep one at home for those nibblers and evening drop-ins.

These coffee cake rings are also great for an afternoon tea, a Sunday morning brunch, or a continental breakfast with fruit juice and lots of coffee.

ANOTHER RECIPE FROM THIS YEAR: Pecan pizza coffee cake (1968)

Cinnamon crescent An easy delicious coffee cake ring recipe (1968)

Cinnamon crescent An easy delicious coffee cake ring recipe (1968)

Cinnamon crescent coffee cake ring

Yield: 24
Prep Time: 25 minutes
Cook Time: 25 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes


  • 1/2 cup water
  • Hot roll mix
  • Yeast package
  • 3 eggs
  • 6 tablespoons butter or margarine, softened
  • 1/2 cup all-purpose flour
  • 1 tablespoon melted butter
  • 1 cup raisins
  • 1/2 cup sugar
  • 1/2 cup chopped walnuts
  • 1 teaspoon ground cinnamon
  • Light cream
  • 2 cups sifted confectioners’ sugar
  • Dash salt
  • 1 teaspoon vanilla


  1. Using only the 1/2 cup water, soften yeast from 1 package hot roll mix according to package directions.
  2. Beat the 3 eggs in large bowl. Add the softened yeast, hot roll mix, and 6 tablespoons butter or margarine.
  3. Blend well.
  4. Cover; let rise till double, about 1 hour.
  5. Sprinkle the flour on board; knead into dough to form a soft dough.
  6. Divide in half.
  7. On lightly floured surface, roll each into a 12- by 10-inch rectangle.
  8. Brush each with melted butter.
  9. Combine raisins, sugar, chopped walnuts, and ground cinnamon.
  10. Sprinkle half over each rectangle.
  11. Roll up like you would a jelly roll, starting with long edge.
  12. Place, sealed side down, on greased baking sheet, curving to form a crescent, and pinching ends to seal.
  13. Cover; let rise till light, about 1/2 hour.
  14. Bake in moderate oven, 375 (F), for 25 minutes.
  15. Frost with a confectioners’ icing, which you can make by adding light cream to 2 cups sifted confectioners’ sugar till of spreading consistency; then add a dash salt, and 1 teaspoon vanilla.


Makes 2 crescent rolls, each roll with 12 servings each.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 142Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 50mgCarbohydrates: 22gFiber: 1gSugar: 17gProtein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO TRY: Make a delicious graham streusel cake the ’70s way

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