Crescent Roll Cheese Coffee Cake Recipes

CHERRY CRESCENT COFFEE CAKE

Steps:

• In a small bowl, beat cream cheese and 1/4 cup confectioners' sugar until smooth. Beat in egg and vanilla just until combined; set aside., Unroll crescent dough and separate into triangles. Set four triangles aside. Place remaining triangles on a greased 14-in. pizza pan, forming a ring with wide ends facing outer edge of pan and pointed ends toward the center; leave a 3-in. hole in the center. Lightly press seams together. , Spread cream cheese mixture over dough to within 1/2 in. of edges. Top with pie filling to within 1/2 in. of cream cheese edges. Cut reserved triangles into thirds, starting at the wide end and ending at the point. Arrange over pie filling with points facing outer edge of pan, forming spokes. Press ends at center and outer edges to seal. , Bake at 375° for 15-20 minutes or until golden brown. Cool on a wire rack. Combine remaining confectioners' sugar and enough milk to achieve drizzling consistency; drizzle over coffee cake.

DANISH COFFEE CAKES

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.

CREAM CHEESE COFFEE CAKE

Steps:

• In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight. , Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.

CRESCENT ROLL CHEESE COFFEECAKE

Steps:

• Preheat oven to 350 degrees.
• In a 10 inch cake pan,lay out the separated triangles from one crescent roll in a star pattern, with corners overlapping. Pat down in pan until the bottom is completely covered, and a little up the sides. It's nice if there are some points up the sides to lay over the topping.
• Put pan in oven for 4-5 minutes.
• From the second tube, take four crescents, roll them out and cut them in half the long way (so you have eight small triangles). Set aside.
• Beat cream cheese, sugar, flour and egg together. Stir in almond extract. Remove pan from oven.
• Pour the cream cheese mixture in the pan, gently smooth out.
• Fold over any points from the sides of the pan.
• Lay the additional pastry triangles around the cake like a spoke, with the thin points to the center.
• Sprinkle with 1 teaspoon sugar.
• Bake for 24 minutes, or until top is golden.
• Remove from oven, let sit for approximately 15 minutes.

CARAMEL-SCOTCH CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 375°. Unroll crescent dough into long rectangle; place on a parchment-lined baking sheet. Press perforations to seal. Spread cream cheese down center third of rectangle. Drizzle with ice cream topping; sprinkle with pecans. Combine brown sugar and flour; cut in butter until crumbly. Sprinkle half the mixture over pecans., On each long side of dough, cut 8 strips at an angle, about 2 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat. Brush with beaten egg. Sprinkle with remaining brown sugar mixture., Bake until deep golden brown, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack to cool completely. Refrigerate until cold.