Cherry Cheese Coffee Cake

Cherry Cheese Coffee Cake

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  • Prep Time


  • Total Time


  • Servings



  • Cake & filling

  • 2

    (8 oz. each) pkgs. refrigerated crescent rolls

  • 8

    oz. cream cheese

  • ¼

    cup powdered sugar

  • 1


  • ½

    tsp. vanilla or almond extract

  • 21 oz. can cherry pie filling

  • Glaze

  • ½

    cup powdered sugar

  • 2-3

    teaspoons milk


Preheat oven to 350 degrees F. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown. Cool slightly. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.


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