Cherry Cheese Coffee Cake

Total time: 50 mins

Servings: 12


1 (8 ounce) package cream cheese, softened

1⁄3 cup powdered sugar

1 egg, separated

1⁄2 teaspoon vanilla or 1⁄2 teaspoon almond extract

2 (8 ounce) packages refrigerated crescent dinner rolls

1 cup canned cherry pie filling

1⁄2 cup powdered sugar

1 -2 teaspoon milk


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine cream cheese, 1/3 cup powdered sugar, egg yolk, and vanilla; mix until smooth.
  3. Unroll crescent rolls and reserve four triangles for decoration.
  4. Separate remaining dough into 12 triangles and arrange on a 15″ round baking sheet (Baking stone preferably) with points toward the center.
  5. Roll dough into a 14″ circle to seal the seams.
  6. Cut the center out with a glass and discard.
  7. Spread cream cheese mixture over dough to within 1/2 inch of the edges; top with pie filling.
  8. Roll remaining dough into a rectangle; 6″ wide and 7″ long.
  9. Cut lengthwise into 12 strips.
  10. Twist strips and place in a spoke-like fashion over filling.
  11. Press ends to seal at center and outer edges.
  12. Brush strips with lightly beaten egg white.
  13. Bake 25-30 minutes or until golden brown; cool slightly.
  14. For Glaze: Mix remaining powdered sugar and milk until smooth.
  15. Drizzle over coffee cake.