Cream Cheese Raspberry Coffee Cake

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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Pillsbury Cream Cheese Raspberry Coffee Cake

Coffee Cake

2 cans (8 oz each Pillsbury® refrigerated crescent dinner rolls

1 teaspoon sugar

Filling

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

Glaze

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)

Directions

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.