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Orange Sunshine Coffee Cake

Orange Sunshine Coffee Cake

Magazines are one of my (many – fresh flowers, Anthro mugs, candles, pens) downfalls. I love them and really have a hard time saying no when I see a pretty cover. So imagine my happiness when I see two of my favorite things rolled into one. King Arthur Flour and a gorgeous new magazine call Sift. It is beautiful, has great recipes, and really well written stories. I was flipping through, saw this Orange Sunshine Coffee Cake and the next morning they were made. They are everything I love – cinnamon rolls AND orange. These were amazing, and everyone in my house loved them. FYI, that doesn’t happen often.

This dough is really beautiful, soft and buttery. I think that it might the base of many, many more coffee cakes in the future. I made this the day before and covered it with plastic wrap. The next morning I let it do the second rise on the counter. It took longer because it was cold from the fridge, but turned out perfectly.

(King Arthur has no idea who I am. I just love them and go there as much as I can. It’s where all my baking dreams come true.)

Orange Sunshine Coffee Cake

Dough:

  • ½ cup milk
  • 2 Tablespoons butter
  • 2 teaspoons instant or active dry yeast
  • 2 ¾ cup all-purpose flour
  • ¼ cup sugar
  • ¼ cup orange juice
  • 1 egg

Filling:

  • ¾ cup sugar
  • 1 Tablespoon clearjel or flour
  • ½ teaspoon cinnamon
  • 2 Tablespoon orange zest
  • 3 Tablespoons orange juice

Icing:

  • 1 cup powdered sugar
  • 1 to 2 Tablespoons orange juice

Orange Sunshine Coffee Cake

To make the dough, warm the milk in a small saucepan. Add the butter and heat until it melts.

Orange Sunshine Coffee Cake

Pour into the bowl of a mixer.

Orange Sunshine Coffee Cake

Add yeast, 1 cup flour, sugar and cover and let stand for 10 minutes.

Orange Sunshine Coffee Cake

Once you see some bubbles, add orange juice and egg.

Orange Sunshine Coffee Cake

Add the remaining flour until a smooth dough forms, you might not need all of it. Knead on medium for 5 minutes, or until the dough is smooth and elastic.

Orange Sunshine Coffee Cake

Transfer to an oiled bowl, cover, and let rise until doubled in volume, about 1 to 1 ½ hours.

Orange Sunshine Coffee Cake

To make the filling mix together sugar, clearjel, cinnamon, zest, and orange juice.

Orange Sunshine Coffee Cake

To assemble, deflate the dough and let rest for 5 minutes.

Orange Sunshine Coffee Cake

Roll into a rectangle about 12” x 18”. I like to keep a yard stick just for baking for this reason. I had Home Depot cut me a few different sizes.

Orange Sunshine Coffee Cake

Spread the filling evenly leaving one side with a ½ inch border. Roll up and pinch the seams shut.

Orange Sunshine Coffee Cake

Place the dough on a lightly greased or parchment lined baking sheet. Pull the ends together to form a ring. Pinch together to seal.

Orange Sunshine Coffee Cake

Cut ¾ inch slits all the way around. Lay the rings on their side and overlap them. Or twist to alternating sides.

Orange Sunshine Coffee Cake

Cover the cake with plastic wrap and let rise for 30 to 45 minutes or until puffy.

Orange Sunshine Coffee Cake

After 20 minutes of rising time, preheat the oven to 375°. When the dough has doubled bake for 20 to 25 minutes or until golden brown.

Orange Sunshine Coffee Cake

When the cake is cooling, whisk together sugar and orange juice. Drizzle over cake.

Orange Sunshine Coffee Cake

This recipe is adapted from Sift Magazine.

Print

Orange Sunshine Coffee Cake


Ingredients

Dough:

  • ½ cup milk
  • 2 Tablespoons butter
  • 2 teaspoons instant or active dry yeast
  • 2 ¾ cup all-purpose flour
  • ¼ cup sugar
  • ¼ cup orange juice
  • 1 egg

Filling:

  • ¾ cup sugar
  • 1 Tablespoon clearjel or flour
  • ½ teaspoon cinnamon
  • 2 Tablespoon orange zest
  • 3 Tablespoons orange juice

Icing:

  • 1 cup powdered sugar
  • 1 to 2 Tablespoons orange juice

Instructions

  1. To make the dough, warm the milk in a small saucepan. Add the butter and heat until it melts.
  2. Pour into the bowl of a mixer.
  3. Add yeast, 1 cup flour, sugar and cover and let stand for 10 minutes.
  4. Once you see some bubbles, add orange juice and egg.
  5. Add the remaining flour until a smooth dough forms, you might not need all of it.
  6. Knead on medium for 5 minutes, or until the dough is smooth and elastic. Transfer to an oiled bowl, cover, and let rise until doubled in volume, about 1 to 1 ½ hours.
  7. To make the filling mix together sugar, clearjel, cinnamon, zest, and orange juice.
  8. To assemble, deflate the dough and let rest for 5 minutes. Roll into a rectangle about 12” x 18”.
  9. Spread the filling evenly leaving one side with a ½ inch border. Roll up and pinch the seams shut.
  10. Place the dough on a lightly greased or parchment lined baking sheet. Pull the ends together to form a ring. Pinch together to seal.
  11. Cut ¾ inch slits all the way around. Lay the rings on their side and overlap them. Or twist to alternating sides.
  12. Cover the cake with plastic wrap and let rise for 30 to 45 minutes or until puffy.
  13. After 20 minutes of rising time, preheat the oven to 375°. When the dough has doubled bake for 20 to 25 minutes or until golden brown.
  14. When the cake is cooling, whisk together sugar and orange juice. Drizzle over cake.

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  1. Katie

    April 1st, 2015 at 1:53 pm

    Thanks for posting this. It looks wonderful. I just pinned it as a Easter morning idea.

  2. bakedbree

    April 14th, 2015 at 2:21 pm

    Thanks for the pin! It’s perfect make ahead Easter morning recipe.

  3. Justinas Zamarys

    April 1st, 2015 at 2:37 pm

    Thank you – your pics should be see by as many people as possible!

  4. bakedbree

    April 14th, 2015 at 2:21 pm

    Thank you so much! I really appreciate you saying that.

  5. Barbara Macey

    April 1st, 2015 at 5:28 pm

    BREE,
    HOW VERY NICE YOU ARE! I TOO AM A DROOLING FAN OF KING ARTHUR’S, SHOPPING WHEN I CAN. I LIKE THAT THEY ARE EMPLOYEE OWNED & YES, ITEMS ARE OFTEN A BIT MORE EXPENSIVE THAN WAL MART BUT I TRY AS I SAID WHENEVER I Can.

  6. bakedbree

    April 14th, 2015 at 2:20 pm

    The quality is really good, and makes a difference in the final product.

  7. June Burns

    April 1st, 2015 at 7:40 pm

    That looks wonderful! Such pretty swirls of dough…I’d love to wake up to this 🙂

  8. Michelle Goldstein

    April 1st, 2015 at 7:55 pm

    Wow, that looks delicious! <3 <3

    Michelle

  9. bakedbree

    April 14th, 2015 at 2:19 pm

    It is, promise!

  10. Sheila | Sweet Baked Life

    April 1st, 2015 at 10:56 pm

    So pretty Bree!!!!

  11. bakedbree

    April 14th, 2015 at 2:19 pm

    Thank you Sheila! It tastes good too. 🙂

  12. Theresa

    April 2nd, 2015 at 12:03 am

    King Arthur Flour – it’s the best! Whenever I use it, I’m so happy with the results. This coffee cake just might have to get made this week…..Thanks for sharing!

  13. bakedbree

    April 14th, 2015 at 2:18 pm

    It really is. High quality ingredients make all the difference.

  14. Gina

    April 4th, 2015 at 1:17 am

    I love how the pastry loops crazily back and forth, like some fabulous, edible modern sculpture!

    I’m almost afraid to ask, though: what is (or more precisely, what is in) ‘cleargel’?

  15. bakedbree

    April 14th, 2015 at 2:17 pm

    I think that it is a cornstarch/flour blend. Nothing terribly scary. 🙂

  16. Mary

    April 7th, 2015 at 4:22 pm

    Just finished this coffee cake (made the dough last night and put in the fridge to finish today) and it is fabulous! A little bit sticky, a little bit crunchy, nice and orangey and very, very tasty!

    Once again, thanks Bree!

  17. bakedbree

    April 14th, 2015 at 2:13 pm

    I am so glad! I love this recipe and make it all the time now.

  18. CakeSpy

    April 8th, 2015 at 2:54 pm

    It’s like a maze of deliciousness. <3

  19. bakedbree

    April 14th, 2015 at 2:12 pm

    Excellent description.

  20. Erin @ Miss Scrambled Egg

    April 9th, 2015 at 10:03 am

    The design of this coffee cake is so beautiful. It’s almost too pretty to eat.

  21. bakedbree

    April 14th, 2015 at 2:12 pm

    Almost! But I promise, it’s worth eating.

  22. Lauren

    April 13th, 2015 at 11:24 pm

    I don’t think I would have been able to resist that magazine either! Especially since it had the recipe for this gorgeous cake inside!

  23. bakedbree

    April 14th, 2015 at 2:09 pm

    The lemon meringue bar recipe inside is also a keeper. 🙂

  24. Gina

    May 2nd, 2015 at 12:55 am

    Ooh, those sound yummy! I hope you will consider featuring them in a future blog post. (Nothing goes together like lemon and summer, right? Of course, meringue and humidity, not so much!)

  25. bakedbree

    May 7th, 2015 at 11:49 pm

    I will, they are incredible.

  26. Carol Meacham

    April 19th, 2015 at 1:32 pm

    I am not experienced at making bread …. (with yeast) …. Can I knead this by hand ?

  27. bakedbree

    April 21st, 2015 at 8:58 pm

    Of course you can!

  28. Jackie

    April 19th, 2015 at 2:49 pm

    I make rolls like this, but add a little orange extract to both the filling and the glaze, and leave out the cinnamon. I like the extra orange kick. Love your presentation. I will be trying this. Thanks!

  29. bakedbree

    April 21st, 2015 at 8:58 pm

    Thanks!

  30. Sara

    June 10th, 2015 at 10:14 pm

    Can you give any suggestions for making the night before and baking in the morning? Should I do all steps except bake the night before? Or stop at a certain spot and leave other steps for the morning?

    Thank you!!

  31. bakedbree

    June 10th, 2015 at 10:49 pm

    I let it rise once, form it, then cover it with plastic wrap and keep it in the fridge overnight. The next morning I take it out and let it sit out at room temperature for about 30 minutes before baking.

  32. Jeanie Q

    March 31st, 2016 at 2:34 pm

    Thank you for the pixs and instruction on how to shape the cake. I’ve wanted to make a cake like this for a long time. I was intimidated by the shaping. Yours is the first site I’ve found with pix and easy to follow instructions. I plan to make thiis tomorrow — with King Arthur flour of course. It is the best.

  33. bakedbree

    April 5th, 2016 at 11:03 pm

    It looks so much more complicated than it is. Good luck!

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