Cherry-Cream Cheese Coffee Cake

This coffee braid looks bakery-fancy, but Pillsbury® crescents make it flaky, delicious and easy.

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  • prep time 20 min
  • total time 1 hr 15 min
  • ingredients 8
  • servings 12
 

Ingredients

1
package (3 oz) cream cheese, softened
2
tablespoons granulated sugar
1
teaspoon almond extract
1/4
cup sliced almonds
1/4
cup chopped maraschino cherries, well drained
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1/2
cup powdered sugar
2
teaspoons milk

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Grease cookie sheet with shortening. In small bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Stir in almond extract, almonds and cherries; set aside.
  • 2 If using crescent rolls: Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough onto cookie sheet; press into 13x7-inch rectangle.
  • 3 Spoon cream cheese mixture lengthwise down center 1/3 of rectangle. On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance; seal ends.
  • 4 Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 5 In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries. Cover and refrigerate any remaining coffee cake.
  • 1 Heat oven to 375°F. Grease cookie sheet with shortening. In small bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until light and fluffy. Stir in almond extract, almonds and cherries; set aside.
  • 2 If using crescent rolls: Unroll dough onto cookie sheet; press into 13x7-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough onto cookie sheet; press into 13x7-inch rectangle.
  • 3 Spoon cream cheese mixture lengthwise down center 1/3 of rectangle. On each long side of dough rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling and cross in center to form a braided appearance; seal ends.
  • 4 Bake 18 to 22 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
  • 5 In small bowl, mix powdered sugar and milk until smooth; drizzle over coffee cake. If desired, garnish with additional sliced almonds and cherries. Cover and refrigerate any remaining coffee cake.

EXPERT TIPS

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Expert Tips

Assemble the coffee cake up to 2 hours ahead of time; cover with plastic wrap and refrigerate. Uncover; bake as directed in recipe.

Watch the Video

Give this Crescent Coffee Cake with Cream Cheese and Cherry Filling a try at family breakfast.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
(
Calories from Fat
70),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3g,
3%
Trans Fat
1g
1%
),
Cholesterol
10mg
10%;
Sodium
170mg
170%;
Total Carbohydrate
16g
16%
(Dietary Fiber
0g
0%
  Sugars
10g
10%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.