Wayne Gisslen

Wreath Coffee Cake

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. Make a filled dough roll as for cinnamon rolls, but do not cut it into separate pieces. Other fillings, such as prune or date, may be used instead of butter and cinnamon sugar.
  2. Shape the roll into a circle as shown in Figure 32.16 (f–h). Place on a greased baking sheet. Cut and shape as shown in the illustration.
  3. Egg-wash after proofing.

(f) To make a wreath-shaped coffee cake, join the ends of the dough roll to make a circle.

(g) Cut partway through the dough at 1-in. (2.5-cm) intervals as shown.