Orange Cream Cheese Sunshine Coffeecake


It’s hard to believe that these humble ingredients turn into such a soft and tender coffee cake. This fairly easy coffee cake combines slightly sweet dough wrapped around a creamy orange cream cheese filling. This stunningly delicious cake is then adorned with an orange zest glaze for the perfect complement. Now let’s get started!


1/2 cup milk,  113g

2 tbs butter, 28g

1/4 cup fresh orange juice, 58g

2 teaspoons yeast

2 3/4 cup flour, 326g

1 teaspoon salt

1 egg

1/4 cup sugar, 50g

2 tbsp orange zest

1 egg, beaten for sealing dough


12 oz cream cheese

1 tbsp flour

1 egg yolk

4 tbsp confectioners sugar

2 tbsp orange zest

4 tbsp orange juice, 60 ml

1/2 teaspoon cinnamon


1 1/2 cup confectioners sugar

2 tbsp milk

1 tbsp orange zest

1 teaspoon vanilla

To make the dough: Place the milk in a bowl and warm in the microwave, about 40 seconds. Remove and add butter. When butter is melted, add the orange juice. When the mixture is barely warm to touch, mix inthe yeast, 1 cup of flour, and the sugar. Cover the bowl, and let the mixture rest for 10 minutes. This gets the yeast a head start!

After 10 minutes, the yeast should show bubbles. Mix in the egg and salt.  Add another 1 1/2  cups of flour, orange zest, and mix. Turn the dough out onto a lightly floured surface and use the remaining 1/4 cup flour for your hands as you knead the dough for 6-8 minutes. You may not use all of the remaining flour, this depends on the weather. The dough should be soft, smooth, and supple.

Place the dough in a greased bowl, cover, and let it rise until doubled in volume, about 1  1/2 – 2 hours.


In a food processor with a steel blade, add cream cheese, flour, egg yolk, sugar, zest, juice, and cinnamon. Process until smooth.  Refrigerate until needed.


Deflate the risen dough and pat into a rectangle. Cover with greased plastic wrap and let it rest 5 minutes. This helps to relax the dough before rolling. Roll into 12×18 rectangle. Spread a thin layer of the filling over the dough, leaving 1/2″ along one long edge uncovered. Using too much filling can make it difficult to roll and also ooze out.  Roll the dough up towards the opposite uncovered edge. Brush the beaten egg on the uncovered edge and pinch the seam to seal. At this point, you can roll the log to have an even thickness, then transfer the log to a parchment lined baking sheet. Pull ends around to form a circle and pinch the ends together. Place in freezer for 30 minutes before the next step.

Cut slits about 1 1/2″ apart, three-fourths of the way toward the center of the ring. Lay the rings on their sides to overlap, or twist alternating slices to the inside and outside of the ring. Refer to the picture above to see what I did. Cover with greased plastic wrap and proof over night in the refrigerator or allow to rise room temperature, for 30 to 45 minutes, until fuffy-looking. After 30 minutes into rise, preheat oven to 375 degrees.

When the dough has almost doubled, remove the plastic. Put the cake into the oven and bake for 20-30 minutes. Check after 20 minutes. Remove from oven when golden brown or when internal temperature reaches 200 degrees.

When cake is lukewarm, drizzle glaze over the top before serving.


Adapted from King Arthur Flour

Thanks for stopping by!


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