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Cherry Cheese Coffee Cake Yummy


for the coffee cake
3 packages  -7 oz. each - refrigerated crescent rolls
1 package cream cheese softened
1/4 c powdered sugar
1 egg
1/2 tsp vanilla or almond extract
1 -21 oz.- can cherry pie filling -or any fruit pie filling as long as it’s in syrup-
for the glaze
1/2 c. powdered sugar
2 to 4 tsp milk


preheat the oven to 340 degrees
unroll the crescent dough separate into 15 triangles, and set 3 aside for decoration
on a baking sheet arrange the 13 triangles into a circle so that the longer points are in the center but do not meet use a rolling pin to roll the dough into a 15-inch circle pressing the seams together and leaving a 4-inch hole in the center
for the filling combine the cream cheese powdered sugar egg and vanilla in a medium bowl mix until smooth and creamy and then spread over dough leave about 1/2 inch uncovered at both edges of the dough top the whole thing with your pie filling
use a pizza cutter to cut those 5 triangles you set aside earlier into thirds start at the wider end as it’s easier to judge where your triangle should be cut arrange the strips evenly over the filling and press the ends to seal at the center and outer edges
bake for 20 to 35 minutes or until it’s golden brown then drizzle the glaze over the top