Cream Cheese-Raspberry Coffee Cake

(99)
  7 reviews
  • 30 min prep time
  • 60 min total time
  • 11 ingredients
  • 12 servings

Ingredients

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
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

Directions

  1. 1 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.
  2. 2 In medium bowl, combine all filling ingredients except raspberries; mix well. Gently stir in raspberries. (Mixture will be thin.) Spoon filling over dough.
  3. 3 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.
  4. 4 Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes.
  5. 5 In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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