Over in the "Plans for Mother's Day?" thread, I said I was bringing a coffee ring:



so Randi asked for the recipe:

This takes a fair commitment of time, so it isn't something you can make last-minute, but is well worth the effort - it tastes even yummier than it looks!
And is Ma's recipe, so fitting to share for Mother's Day:

Warm
1 cup of milk to 110 degrees or more with
1/4 cup margarine or butter.

Beat in:
1/4 cup sugar
1 tsp. salt
2 eggs

Mix separately:
1 1/2 cups flour
2/3 cup dry milk powder
1 package dry yeast

Beat into milk mixture, cover and leave it alone for 45-60 minutes. Add another 1 1/2 cups of flour, mix very well, cover and freeze (more or less.) Leave it in the freezer until it is all frozen, then put it into the refrigerator for 3 or 4 hours.

Dump onto floured surface, (flour your hands and) knead it until it is smooth and waxy feeling, but still cold.

Melt the other half of the stick of butter/margarine.

Mix together 1 cup sugar and 1 tsp. cinnamon.

Roll the dough out as wide and thin as you can. Then cover the surface with the melted butter, and sprinkle the cinnamon sugar out evenly. Roll it up, using a spatula to pick it up carefully if it sticks. Put it into a greased pan, any shape you want*, brush with melted butter. Grease scissors, cut, then tip the pieces over a bit. Cover with plastic wrap, let rise until doubled in bulk.

* If you split the dough into two equal parts, you can make two round ones in pie pans. For Peterson family gatherings, it all goes in one big oblong pan.

Bake at 350 degrees until it is nice and brown and you cannot make a dent it the whitish part in the middle. (Time depends on the size coffee ring you are making, it takes less time for the 8-inch round ones than the giant oblong ones.)

Take a cooling rack, and have your serving plate right near by. Flip it onto the cooling rack then immediately onto the serving dish, so it is right-side up.

Cover quickly with a frosting of a cup or two of confectioner’s sugar mixed with just enough water and 1 tsp. vanilla to turn it into a thickish grey paste. Slather that over the top, and it will melt and form a pretty and yummy glaze. Let cool a bit before you serve, so no one burns themselves. The glazes serves as a nice seal as well, so it is fine to make the day before, just cover it after it is cool.