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sunburst coffeecake

(1 rating)
helavacook avatar
Recipe by
Meredith Sayre
@helavacook
Burlington, KY

This makes two coffeecakes or you can use this basic sweet dough to make cinnamon rolls, Stollen, a Swedish Tea Ring, dinner rolls - just change the shape and be creative - have fun! The Sunburst Coffeecake is art and everyone is impressed with it's presentation! I make it often for get-well gifts for friends and for women's brunch and Bible studies at church. Bring a ray of sunshine into someone's life that you love.

(1 rating)
yield 42 (Makes 2 coffeecakes)
prep time 2 Hr 50 Min
cook time 30 Min
method Bake

Ingredients For sunburst coffeecake

  • 2 pkg
    active dry yeast (1/4 oz. each)
  • 1/2 c
    water, warm
  • 1 1/2 c
    lukewarm milk
  • 1/2 c
    shortening, lightly melted
  • 1/3 c
    sugar
  • 2 tsp
    salt
  • 2
    eggs
  • 7 c
    flour
  • 8 Tbsp
    butter, divided
  • 1 c
    sugar
  • 4 tsp
    cinnamon

How To Make sunburst coffeecake

  • 1
    In a small cup stir yeast into warm water and dissolve for 5 minutes.
  • 2
    In a mixing bowl, combine warm milk (110*F), softened (almost melted) shortening, sugar, salt, eggs and dissolved yeast.
  • 3
    Add flour one cup at a time. Keep dough as soft as possible, almost sticky, just so you are able to handle it.
  • 4
    Turn onto a lightly floured board and knead until smooth and elastic, about 5 minutes. I use the dough hook on my mixer for 5 minutes.
  • 5
    Place in a lightly oiled bowl and turn dough ball to coat evenly. Cover with a cloth and let rise in a warm place until doubled, about 1 1/2 hours.
  • 6
    Punch down, cover and let rise again for about 30 minutes longer.
  • 7
    Divide dough in half to make desired rolls and coffeecakes. This makes two coffeecakes (directions following) or you can use this basic sweet dough to make cinnamon rolls, Stollen, a Swedish Tea Ring, dinner rolls - just change the shape and be creative - have fun!
  • 8
    For my Sunburst coffeecake: Take the first half of the dough and cut it in half again. Roll that quarter of the dough into a circle to fit a pizza pan (14 inch). Put first layer of dough in pan. Spread 2 T. softened butter to cover; sprinkle with 1/4 cup cinnamon/sugar mixture.
  • 9
    Roll the remaining quarter piece of dough into same size circle. Place over first layer and repeat using 2 T. softened butter and 1/4 cup cinnamon/sugar.
  • 10
    Invert a glass (2 1/2"-3" across) and set it gently in the center of the circle. Do not press it down. This will be the "sun". Cut dough into 20 wedges. (I use the first 2 digits of my index finger to measure each sun-ray as I cut). Twist each wedge four times. Remove glass from dough.
  • 11
    Cover and let rise for 20 minutes. Bake in a preheated 350*F oven for 30 minutes,
  • 12
    While still slightly warm, top with your favorite cinnamon roll icing or glaze.
  • 13
    Repeat process with second half of the dough. These freeze well. If freezing one for later, don't put icing on it. Allow it to thaw, heat slightly in a warm oven, then frost it.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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