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

Name: Cinnamon crescent coffee cake ring
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 20 min
Yield: 24
Ingredients: 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

Categories: 1960s, Vintage breakfast & classic brunch recipes, Vintage dessert recipes, Vintage food & drink

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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 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

Ingredients

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

Instructions

Using only the 1/2 cup water, soften yeast from 1 package hot roll mix according to package directions.
Beat the 3 eggs in large bowl. Add the softened yeast, hot roll mix, and 6 tablespoons butter or margarine.
Blend well.
Cover; let rise till double, about 1 hour.
Sprinkle the flour on board; knead into dough to form a soft dough.
Divide in half.
On lightly floured surface, roll each into a 12- by 10-inch rectangle.
Brush each with melted butter.
Combine raisins, sugar, chopped walnuts, and ground cinnamon.
Sprinkle half over each rectangle.
Roll up like you would a jelly roll, starting with long edge.
Place, sealed side down, on greased baking sheet, curving to form a crescent, and pinching ends to seal.
Cover; let rise till light, about 1/2 hour.
Bake in moderate oven, 375 (F), for 25 minutes.
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.

Notes

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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