Cream Cheese Raspberry Coffee Cake
This little gem is made with crescent rolls, cream cheese and fresh raspberries!
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The Pillsbury Dough Boy helped me make this delightful coffee cake this morning! Oh my goodness what a treat! Crescent rolls, a cream cheese filling with lemon zest and a lemon glaze to top it off with . This has a nice crunch factor to it that fits very nicely with the soft cream cheese filling. The fresh raspberries and lemon are totally amazing together. It's like a danish...and you can make it at home. I made this on my cookie sheet, I had no problem at all putting this together, it's an easy recipe. The only thing I changed in the recipe was ...I didn't have orange juice , but I did have a lemon. I'm glad I used it, the lemon flavor along with the raspberries was wonderful. I did have to add some milk to the glaze to make it a drizzling consistency but other than that...a Fantastic recipe! Enjoy!!
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- 2 cans (8 oz each Pillsbury® refrigerated crescent dinner rolls
- 1 teaspoon sugar
- 1 pkg (8 oz) cream cheese, softened
- 1/4 cup sugar
- 2 teaspoons grated orange peel ( I used lemon)
- 1 teaspoon vanilla
- 1 egg
- 1 pint (2 cups) fresh raspberries
- 1/2 cup powdered sugar
- 1 tablespoon butter, softened
- 2 teaspoons orange juice ( I used lemon)
- ( I added a splash of milk to make it a drizzling consistency)
Heat oven to 350°F. Spray large cookie sheet or 14-inch pizza pan with nonstick 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-inch hole in center. Press dough to form 14-inch ring; press seams together to seal. Fold outer and center edges up 1/4 inch.
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 teaspoon 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°F. for 25 to 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 warm.