CRANBERRY CRESCENT COFFEE CAKE

Cranberry Crescent Coffee Cake image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 9

1 - loaf frozen sweet bread dough, thawed
1/8 teaspoon(s) salt
1 tablespoon(s) orange juice
1/2 cup(s) finely chopped walnuts
1/4 cup(s) granulated sugar
1 tablespoon(s) cornstarch
1/2 cup(s) water
1 cup(s) cranberry relish/made with oranges
1 teaspoon(s) cinnamon

Steps:

Combine sugar, cornstarch and salt in saucepan. Stir to blend. Add water and juice. Cook over medium heat, stirring occasionally , until mixture comes to a boil. Add cranberry relish and cook 2 minutes,until thick; add cinnamon and nuts. Remove from heat. Cool Stir in nuts.
Roll thawed dough into a 14x8 inch rectangle on a lightly floured board. Spread evenly with cranberry mixture. Roll up beginning with long side. Seal lengthwise and ends as well. Snip dough at 1 inch intervals about 1 inch deep.
Place on a parchment greased baking sheet. Curve dough to form a crescent. Brush dough lightly with butter or oil. Cover pan loosely with plastic wrap. Let set in a warm,draft free place for 40 minutes, until doubled.
Bake in preheated 350^ oven for 30 minutes or until done. Remove from baking sheet and cool on wire rack. Frost if desired. Makes one nice coffee cake.