Almond Coffee Cake Ring for Easter and Christmas.

Almond Coffee Cake Ring

This Almond Coffee Cake Ring or tea ring is a slightly sweet yeast bread filled with almond paste and cream cheese and made into a wreath-shaped pastry. 
Course Bread, Pastry
Cuisine Breakfast, Brunch
Keyword almond, coffee cake
Prep Time 3 hours 31 minutes
Cook Time 25 minutes
Total Time 3 hours 55 minutes
Servings 24
Calories 229kcal
Author Jillian - a Food, Folks and Fun original!



  • 1 7-ounce tube almond paste
  • 4 ounces cream cheese softened
  • 1/2 cup confectioner’s sugar
  • DOUGH:
  • 1 1/3 cups warm milk heated to 110°F
  • 8 Tablespoons unsalted butter melted and cooled
  • 1/3 cup honey
  • 3 large egg yolks
  • 1 Tablespoon vanilla extract
  • 4 3/4 cups of all-purpose flour you may need an additional 1/4 cup, later on, depending on how sticky the dough is
  • 2 1/4 teaspoons instant yeast
  • 2 teaspoons salt


  • 3 large egg whites lightly beaten
  • 1/2 cup sliced or slivered almonds


  • 1 1/2 cups confectioners’ sugar
  • 2 ounces cream cheese softened
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla


  • MAKE THE FILLING: In a medium bowl add the almond paste, softened cream cheese, and sugar. Beat with a handheld mixer on medium speed until smooth. Cover the bowl with plastic wrap and refrigerate until ready to use.
  • MAKE THE DOUGH: In a large measuring cup whisk together the milk, melted butter, honey, egg yolks, and vanilla, and set aside.
  • In the bowl of a stand mixer fitted with a hook attachment, add 4 3/4 cups of flour, yeast, and salt. With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 2 minutes, scraping down the sides of the bowl halfway through mixing.
  • Increase the mixer speed to medium and knead until the dough is smooth and shiny about 5 to 7 minutes. Add up to ¼ cup of flour, 1 tablespoon at a time, if the dough is not clearing the sides of the bowl after 5 minutes.
  • Turn the dough out onto a lightly floured surface and knead by hand to form a smooth round ball, about 1 minute.
  • Place the dough in a lightly oiled large bowl and wrap tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, 1 to 1 1/2 hours. If your kitchen isn’t very warm, then preheat the oven to 170º and then turn it off. Put your dough in the oven to rise.
  • FORM THE DOUGH: Line 2 baking sheets with parchment paper, and set aside. On a large lightly floured piece of parchment paper, divide the dough into 2 equal pieces. Working with one piece of dough at a time, roll it out into an 18 x 9-inch rectangle. Spread half of the filling in a 1-inch wide strip just above the bottom edge of the dough.
  • Roll the dough into a tight log, and pinch the seam closed. Transfer the log, seam side down, to one of the prepared baking sheets. Repeat with remaining dough and filling.
  • Shape each dough cylinder into a ring. Make about 11 cuts around the outside of the dough using a paring knife. Each cut should be about 1 to 1 ½ inches apart. Twist each piece of dough cut side up.
  • Lightly spray the coffee cakes with cooking spray, wrap loosely in plastic wrap, and let them rise in a warm place until they have nearly doubled in size and spring back slowly when indented with a finger, about 1 to 1 ½ hours.
  • TOP AND BAKE: Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 375ºF.
  • Brush the rings with egg whites and sprinkle with almonds. Bake until deep brown, about 25 minutes, switching and rotating pans half-way through baking. Remove the coffee cakes from the oven and place on a wire rack and cool for 1 hour.
  • MAKE THE ICING & FINISH: Whisk the sugar, softened cream cheese, milk, and vanilla together in a small bowl until smooth, and then drizzle it over the cakes before serving.



Serving: 1Slice | Calories: 229kcal | Carbohydrates: 34.84g | Protein: 5.19g | Fat: 7.72g | Cholesterol: 34mg | Sodium: 233mg | Potassium: 97mg | Fiber: 1.1g | Sugar: 15.52g | Vitamin A: 450IU | Calcium: 50mg | Iron: 1.4mg