CHRISTMAS TREE COFFEE CAKE

By gaster16

Ingredients

• Filling:
• 4-4 -1/2 cups all purpose flour, divided
• 1/2 cup sugar
• 1-1/2 teaspoons salt
• 2 packages yeast
• 3/4 cup milk
• 1/2 cup water
• 1/2 cup butter or margarine
• 1 egg, slightly beaten
• Red and green sugar crystals
• Red and green candied cherries
• 2 8 oz. cans crushed pineapple, drained
• 2 8 oz. packages cream cheese softened
• 1/2 cup sugar
• 1/4 teaspoon nutmeg
• 1/8 teaspoon salt
• Glaze:
• 2 cups sifted powdered sugar
• 3 tablespoons milk

Preparation

Step 1

Combine 2 cups flour, sugar, salt and yeast in a large bowl, set aside. Combine milk, water and butter in a small saucepan, heat to very warm. Add milk mixture to flour mixture, beat at medium speed 2 minutes. Add egg and 1 cup remaining flour, beat at high speed 2 minutes scraping bowl occasionally. Stir in enough flour to make stiff batter. Cover bowl, chill 8 hours. Divide dough into 3 equal parts. Turn each part onto lightly floured surface and roll each into a 11" x 10" rectangle. Spread 1/3 of filling over rectangle, leaving 1/2 margin around edges. Carefully roll up jellyroll fashion, beginning at long side. Cut each in 11 (1") slices. Arrange 10 slices on a greased baking sheet in a triangular shape. Center remaining slices at the base of the triangle. Repeat procedure with remaining dough to make 2 other cakes. Cover lightly with wax paper sprayed with vegetable cooking spray, and let rise in a warm place free from drafts, 1 hour or until doubled in bulk. Bake at 375 degree oven for 20-25 minutes. (Cover edges of rolls with aluminum foil to prevent overcrowding, if necessary. Drizzle glaze over rolls while warm. Sprinkle with sugar crystals, garnish with candied cherries, if desired.

Filling:

Place pineapple between paper towels to drain excess liquid. Combine cream cheese and remaining ingredients in a mixing bowl, beat at medium speed until blended. Stir in pineapple.

Glaze:

Combine sugar and milk in small bowl, beat at medium speed until blended.