Ricotta-Raisin Coffee Cake

• 1 loaf (1 pound) frozen bread dough, thawed
• 1 cup part-skim ricotta cheese
• 1/4 cup honey
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon almond extract
• 1 cup golden raisins
• 1/4 cup confectioners' sugar
• 2 to 3 teaspoons fat-free milk

1. On a lightly floured surface, roll dough into a 15x9-in. rectangle. In a small bowl, combine cheese, honey, cardamom and almond extract. Spread filling to within 1/2 in. of edges. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Pinch ends together to form a ring.
2. Place seam side down in a parchment paper-lined 9-in. round baking pan. Cover and let rise until doubled, about 30 minutes.
3. Preheat oven to 350u0b0. With a sharp knife, make 12 shallow slashes in top of coffee cake. Bake 20-25 minutes or until golden brown. Cool on a wire rack. In a small bowl, combine confectioners' sugar and milk; drizzle over cake.

bread, ricotta cheese, honey, ground cardamom, almond extract, golden raisins, confectioners, milk

Taken from www.tasteofhome.com/recipes/ricotta-raisin-coffee-cake/ (may not work)