Strawberry-Rhubarb Buttery Coffee Cake

Dissolve yeast in water in small bowl; stir in eggs; refrigerate uncovered 15 minutes. Combine flour, sugar, orange peel and salt in large bowl; cut 1/2 cup butter until mixture resembles coarse crumbs. Stir in yeast mixture; knead dough lightly in bowl until smooth, about 1 minute. Refrigerate covered 20 minutes.

Roll dough on lightly floured surface into 24 x 12-inch rectangle. Spread softened butter over 16 x 12-inch section of dough, leaving 1/2 inch borders. Fold unbuttered portion of dough over half of butter portion; fold remaining portion over on buttered portion. Invert dough so that folded side is down; roll out on lightly floured surface into 24 x 12-inch rectangle. Fold dough again in two thirds; invert. Repeat rolling and folding procedure; refrigerate covered 1-1/2 hours. Repeat rolling and folding procedure 2 times; refrigerate covered 2 hours or overnight.

Make strawberry rhubarb filling.

Cut dough in half. Roll one piece on lightly floured surface into 24 x 12-inch rectangle; spread half the strawberry rhubarb filling over dough, leaving 1/2 inch borders. Roll up dough, beginning at long end. Place roll seam side down on ungreased baking sheet; join ends to form a ring. Moisten ends with water; pinch to seal. Make 2-1/2 inch cuts in ring at 1-1/2 inch intervals, starting at outer edge. Repeat with remaining dough and filling. Let rise covered in warm place until doubled, about 25 minutes.

Heat oven to 400°F. Bake rings until puffed and golden, about 30 minutes. Remove from baking sheets; cool on wire racks.

Make cinnamon glaze; drizzle over coffee cakes.