The March 2011 Daring Baker’s Challenge was hosted by Ria of Ria’s Collection and Jamie of Life’s a Feast. Ria and Jamie challenged The Daring Bakers to bake a yeasted Meringue Coffee Cake. These are a close cousin to cinnamon rolls, but with a few twists (literally!). 
Before the fillings are layered on the rolled out dough, meringue is slathered on.
Then comes the filling, which can be anything you chose really. I decided to follow the recipe, which included a light sprinkling of cinnamon sugar (just enough!), chopped pecans, and chocolate chips.
The dough is rolled up jelly-roll style and arranged in a ring.
The dough is cut through in various places. These slits can be as shallow or deep as desired.
The rings are allowed to rise, then brushed with egg wash and baked. And voila!!
These were very tasty and I loved the addition of chocolate chips. They were different from regular cinnamon rolls in that the filling seemed to melt into the bread, which was not a bad thing. I'd like to try this was a really generous layer of cinnamon and sugar and see what happens.
Thanks to Ria and Jaime for a great challenge! It was enough to bring me back from a long hiatus from daring bakers (I'm half surprised I haven't been kicked out).
If you'd like to see the recipe, click on the links in the first paragraph to either Jamie's or Ria's blogs.
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