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Cream Cheese-Raspberry Coffee Cake

This delectable cake, based on crescent rolls, features a sweet filling bursting with fresh raspberries.

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  • prep time 30 min
  • total time 60 min
  • ingredients 11
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

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

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe
Calories
280
(
Calories from Fat
150),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
Trans Fat
2g
2%
),
Cholesterol
40mg
40%;
Sodium
360mg
360%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
  Sugars
13g
13%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
6%;
Calcium
2%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.