Cherry Cheese Coffee Cake

READY IN: 50mins


  • 1
    (8 ounce) package cream cheese, softened
  • 13
  • 1
    egg, seperated
  • 12
    teaspoon vanilla or 1/2 teaspoon almond extract
  • 2
    (8 ounce) packages refrigerated crescent dinner rolls
  • 1
    cup canned cherry pie filling
  • 12
  • 1 -2
    teaspoon milk


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