Honey Swirled Coffee Cake would be the ideal treat to serve Winnie the Pooh for breakfast. It’s a fluffy, sticky, and bursting with golden honey flavor. Honestly, I think Pooh would be willing to sacrifice every honey pot in his collection for an extra slice.
Winnie the Pooh was onto something with his dedication to honey. Naturally sweet, comforting, and gloriously golden, honey tastes delightful with everything from peanut butter to tea. How’s that for versatility? As I discovered, it’s also pretty rockin’ when sandwiched between sweet, swirly layers of dough in Honey Swirled Coffee Cake.
Imagination time: Envision your favorite cinnamon roll (the one that’s outrageously fluffy and makes your house smell bonkers amazing while it bakes). Now, swap the traditional cinnamon-sugar filling with a honey-licious walnut, raisin, and cinnamon-studded filling. Throw in a subtle touch of orange, then finish by slathering on the icing. Ta-dah! Honey Swirled Coffee Cake.
Honey Swirled Coffee Cake is essentially a cinnamon roll dough filled with a golden honey mixture. Instead of laying the rolls flat in a baking dish, we layer them in a bundt pan. As our honey rolls rise, they expand to fill the pan, giving us a gorgeous cake that’s bundt-shaped on the outside and honey-swirl shaped on the inside. Every slice reveals a fun, swirly surprise.
As I shared in my recent post for Cinnamon Bread, if you’ve been too intimated to bake with yeast in the past, fear not! Yeast is far friendlier than you think. My key to bread-baking success is Red Star Yeast: it’s foolproof. With Red Star, you don’t even need to take your water’s temperature as long as it feels within range; it is that reliable. Though Red Star offers a variety of yeast options, my absolute favorite is their Platinum Yeast. It creates the most fluff-tastic doughs I’ve ever baked, even when I use 100% whole wheat flour. My Magic Mulitgrain Sandwich Bread wouldn’t be nearly as light without Red Star Platinum Yeast—I know because I’ve tried it!
Still scared to bake bread at home? Time for a pep talk! Yeast is simply an ingredient, and it does most of the work for you. With a bit of patience, you’ll be more successful than even your wildest carb dreams. Red Star Yeast has this great step-by-step baking guide to walk you through the process, and for additional recipe ideas and tips, you can connect with Red Star Yeast on Facebook, Twitter, Pinterest, and Google Plus. Before you know it, you’ll be scoffing at store-bought bread, because your own will be superior!
With its lovely bundt-shaped outside and honey-swirled inside, Honey Swirled Coffee Cake boasts both inner and outer beauty. We could almost envy it for that kind of flawlessness, except we’re the ones holding the forks. Dig in friends!
Baking Honey Swirled Coffee Cake at home? I love using this bundt pan. Perfect baking and no sticking, every time.
Craving more breakfast ideas? Try my easy overnight French Toast Bake (it’s the supreme ruler of the French toast kingdom), Peach Crisp: Healthy Crisp for Breakfast (Dessert for breakfast, but legit), or the world’s greatest Blueberry Coffee Cake (yes, I’m claiming the superlative.)
Honey Swirled Coffee Cake
For the Dough:
- 3 1/2 to 4 cups bread flour
- 2 packets Red Star Platinum Yeast (1/2 ounce or 4 and 1/2 teaspoons)
- 1/4 cup granulated sugar
- 1 teaspoon kosher salt
- 1/2 cup buttermilk
- 1/2 cup water
- 1/4 cup shortening
- 2 eggs at room temperature
For the Filling:
- 1/3 cup honey
- 1/4 cup walnuts (toasted and roughly chopped)
- 1/4 cup raisins
- 1 tablespoon undiluted orange juice concentrate
- 3/4 teaspoon cinnamon
- 1 tablespoon unsalted butter softened
For the Glaze:
- 1 cup powdered confectioner’s sugar, sifted
- 1 teaspoon unsalted butter softened
- 1 to 2 tablespoons milk
- In a stand mixer fitted with the paddle attachment or a large mixing bowl, combine 1 and 1/2 cups flour, yeast, sugar, and salt.
- In a small saucepan over medium, heat the buttermilk, water, and shortening until very warm (120 to 130 degrees F) but not hot (the shortening does not need to melt). Pour all at once into the flour mixture, add eggs, then blend at low speed just until moistened. Increase speed to medium and beat for 3 minutes. On very low speed (or by hand with a wooden spoon) gradually stir 1 and 1/2 cups of the remaining flour. Stir in the remaining 1/2 cup flour a few tablespoons at a time, only adding enough to make a firm dough. It will feel tacky, but should not be excessively sticky.
- Switch to a dough hook (if using a stand mixer) or turn out on a lightly floured surface. Knead until smooth and elastic (6-8 minutes by hand or 4-6 minutes by machine). Place the dough into a lightly oiled bowl and turn the dough to coat (this prevents a crust from forming). Cover and let rise in a warm, draft-free place until the dough nearly doubles in size. To test the dough, gently press it with two fingers. If your indent remains, the dough is ready.
- Prepare Filling: In a small bowl, combine the honey, nuts, raisins, orange juice concentrate, and cinnamon. Set aside.
- Gently punch the dough down, then divided into 2 equal parts. Turn the first half out onto a lightly floured surface and roll it into a 12-inch square. Spread the square with half of the softened butter, then top with half of the filling, leaving 1 inch of space uncovered at the edge that is farthest away from you. (The filling will spread to fill this space as you roll the dough). Starting with the edge nearest to you, roll the dough up tightly, then pinch the edge to seal. Cut roll into 12, 1-inch slices. Generously grease a 10 or 12-cup bundt or tube pan. Lay the slices horizontally in the pan in 2 layers as follows: Place 6 slices per layer and alternate position of slices in each layer. Repeat with second half of dough, continuing to alternate the slices so that you have 4 layers total.
- Cover pan loosly with plastic wrap and let rise in warm place until indentation remains after lightly touching the rolls, about 45 minutes to 1 hour. (Alternatively, you can place the pan in the refrigerator to rise overnight, then bring to room temperature prior to baking).
- Preheat oven to 350 degrees F. Bake rolls for 20 minutes, remove from oven and cover with aluminum foil, then return to oven to bake 15-20 additional minutes, until the rolls are light golden brown. Invert immediately onto a cooling rack.
- Prepare glaze: In a small bowl, combine powdered sugar, butter, and 1 tablespoon milk. Blend until smooth, adding additional milk as needed until your desired consistency is reached. Drizzle over cake and serve warm.
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Disclosure: Red Star Yeast provided me with the yeast used in this recipe and compensated me for my time to create this post. As always, all opinions are 100% my own.