ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate-Cherry Coffee-Cake Ring

Yield 16 Servings


  • 1 (16 oz.) box hot-roll mix
  • 2 tablespoons sugar
  • 6 tablespoons unsalted butter, softened
  • 2 cups boiling water
  • 1 cup dried sweet cherries
  • 4 ounces semisweet chocolate, finely chopped
  • 1/4 cup unsweetened cocoa
  • 1/4 cup all-purpose flour
  • 1/2 cup light brown sugar
  • 1/4 teaspoon almond extract
  • 1 large egg
  • 1 cup confectioners' sugar
  • 2 tablespoons milk

Nutrition Information

  • calories 288
  • fat 8 g
  • satfat 4 g
  • protein 4 g
  • carbohydrate 49 g
  • fiber 2 g
  • cholesterol 26 mg
  • sodium 196 mg

How to Make It

  1. Preheat oven to 375°F. Line a large baking sheet with parchment; set aside.

  2. In a large bowl, combine hotroll mix with yeast (included in box), sugar, 2 Tbsp. butter and 1 cup hot water. Mix until a ragged dough forms. On a floured surface, knead dough for 5 minutes place it in a lightly oiled bowl and turn to coat. Cover; let rise in a warm place for 35 minutes.

  3. Pour 2 cups boiling water over cherries. Soak for 15 minutes; drain.

  4. In a bowl, mix cherries, chocolate, cocoa, flour, brown sugar, almond extract and remaining 4 Tbsp. butter.

  5. Roll out dough into a 12- by-18-inch rectangle (long side closest to you). Spread with cherry filling, leaving a 3-inch border along longer sides and a 1-inch border along shorter sides.

  6. Gently roll dough away from you, creating a long cylinder; pinch seam to seal. Position cylinder so seam faces down. Curve cylinder ends together to form a ring and pinch ends together to seal. Place ring on prepared baking sheet. Cut 16 evenly spaced slices, but cut only two-thirds into ring, keeping inner edge of ring intact. Give each slice a 1/4 twist so filling is exposed. Beat egg and 1 Tbsp. water; brush over ring.

  7. Bake until golden brown, 30 to 35 minutes. Cool on baking sheet for 5 minutes. Using two spatulas, transfer ring to a wire rack; cool. Whisk together confectioners' sugar and milk to form a glaze, and then drizzle over cooled coffee cake.