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Cream Cheese-Raspberry Coffee Cake


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  • Coffee Cake:
  • 2 (8 oz.) Cans Refrigerated Crescent Rolls
  • 1 tsp. Sugar
  • Filling:
  • 1 (8 oz.) Pkg. Cream Cheese
  • 1/4 Cup Sugar
  • 2 tsp. Grated Orange Peel
  • 1 tsp. Vanilla
  • 1 Egg
  • 1 Pint (2 cups) Fresh Raspberries
  • Glaze:
  • 1/2 Cup Powdered Sugar
  • 1 Tbs. Butter, softened
  • 2 tsp. Orange Juice



Step 1

Heat oven to 350 degrees. Spray large cookie sheet or 14" pizza pan with non-stick cooking spray. Unroll both cans of dough; separate into 16 triangles. Reserve 4 triangles for topping. On sprayed cookie sheet, arrange 12 triangles in circle with points toward center, leaving 3" hold in center. Press dough to form 14" ring, press seams together to seal. Fold outer and center edges up 1/4". In medium bowl, combine all filling ingredients except raspberries; mix well. Gently stir in raspberries (mixture will be thin). Spoon filling over dough. With scissors or pizza cutter, cut each reserved triangle lengthwise into thirds. Place 1 tsp. sugar on work surface. Press each dough strip into sugar. Arrange sugared dough strips, sugar side up, evenly in spoke-fashion over filling. Press ends to seal at center and outer edges. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool 10 minutes. In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warn. 12 Servubgs.

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