Make this sweet yeast bread recipe one day to serve the next. Chill the shaped dough before baking. Or bake, cool, and reheat.
Bake the coffee cake and cool it completely. Skip the glaze, then wrap and freeze the coffee cake for up to 2 months. When ready to serve, bake the frozen coffee cake, loosely covered with foil, in a 350 degree F oven for 25 to 30 minutes or until heated through. Then, cool slightly and add the glaze. Or, prepare and shape the coffee cake the day before serving, except do not let it rise a second time. Cover and refrigerate the shaped dough overnight. The next morning, let the shaped dough stand at room temperature about 30 minutes. Bake, cool slightly, and add the glaze.