I make this Crescent Roll Coffee Cake on mornings when I want a show-stopping treat without a full day in the kitchen. It’s quick to pull together, comforting, and bright with raspberry jam tucked into every bite. The smell of butter and pecans in the oven is its own kind of invitation to slow down and enjoy the moment.
The layers are simple: crescent roll dough forms a pillowy, slightly flaky base; a buttery egg mixture bakes into a tender, almost custardy layer; chopped pecans add crunch; and a thin powdered sugar glaze ties it together. It looks impressive on a platter but is forgiving and great for last-minute guests.
You do not need advanced skills to make this. Read through the ingredients and steps once, gather your tools, and follow the order below. Small practices—like rolling seam-side down and letting the cake rest for five minutes—make a big difference in texture and presentation.
What’s in the Bowl
This cake is built from pantry-friendly items and a single can of crescent roll dough. Expect butter and brown sugar to create a sweet, rich topping that bakes into the rolls; two eggs and a touch of flour stabilize the topping so it sets around the rolls; raspberry preserves add a tart-sweet pocket of flavor inside each crescent; pecans lend toasty crunch; and a simple powdered sugar glaze finishes the cake with a silky sheen.
It’s an approachable dessert that travels well to brunches or potlucks. The components are straightforward, and every element has a clear role: texture, sweetness, moisture, or flavor contrast.
Ingredients
- 4 tablespoons butter, softened — provides richness and helps bind the buttery topping.
- 1/2 cup packed light brown sugar — adds sweetness and a slight caramel note.
- 2 eggs — give structure and help the topping set.
- 1/4 cup all-purpose flour — stabilizes the butter/egg mixture so it pours and bakes evenly.
- 1 teaspoon vanilla extract — rounds and brightens the butter mixture.
- 18-count can crescent rolls — forms the soft, flaky roll base (unroll and separate into pieces as directed).
- 1/3 cup raspberry preserves — a small amount on each crescent for bursts of fruit flavor.
- 1/2 cup chopped pecans — adds crunch and a toasty, nutty flavor on top.
- 1/2 cup powdered sugar — for a simple glaze that sweetens and dresses the cake.
- 2 tablespoons milk — thins the powdered sugar into a pourable glaze.
Crescent Roll Coffee Cake — Do This Next
- Preheat the oven to 375°F (190°C) and grease a 9-inch cake pan.
- Unroll the crescent roll dough and separate it into 18 pieces.
- Divide the 1/3 cup raspberry preserves among the 18 pieces, spreading a small amount on each piece. Starting at the wide end, roll up each crescent and place them seam-side down in the prepared pan in a single layer.
- In a medium bowl, use an electric mixer to beat the 4 tablespoons softened butter, 1/2 cup packed light brown sugar, and 2 eggs until smooth.
- Add the 1/4 cup all-purpose flour and 1 teaspoon vanilla extract to the butter mixture and beat until just combined. Set this mixture aside.
- Pour the butter/egg mixture evenly over the arranged crescent rolls in the pan.
- Sprinkle the 1/2 cup chopped pecans evenly over the top.
- Bake for 24–26 minutes, or until the rolls are golden brown and the center is no longer doughy.
- In a small bowl, whisk together the 1/2 cup powdered sugar and 2 tablespoons milk until smooth.
- Let the baked cake cool in the pan for about 5 minutes, then drizzle the glaze over the rolls. Serve.
What Makes This Recipe Special
There are a few things that elevate this cake beyond a thrown-together pastry. First, the crescent dough creates a tender, buttery structure that’s easier and quicker than making dough from scratch. Second, spooning a tiny amount of raspberry preserves into each piece gives consistent flavor in every bite rather than pockets of jam in only parts of the cake.
The butter/egg mixture that pours over the arranged rolls melts into the dough as it bakes and sets into a custard-like topping. That contrast—soft roll inside, slightly set buttery layer outside, and crunchy pecan finish—creates a complex bite without complex technique. Finally, the glaze adds a touch of sweetness and a polished finish that makes the cake look bakery-made.
Low-Carb/Keto Alternatives
This specific recipe relies on crescent roll dough and powdered sugar glaze, so it’s not naturally low-carb. If you need a lower-carb option, consider these swaps and notes—test and adjust because texture and bake time will change.
- Replace crescent rolls with a keto-friendly biscuit or dough recipe made from almond and coconut flours. Expect a denser base and different bake time.
- Use a low-carb fruit spread or mashed raspberries sweetened with a sugar substitute in smaller amounts to mimic the jam pockets.
- Swap powdered sugar glaze for a mix of powdered erythritol and a splash of heavy cream or unsweetened almond milk to create a pourable sweetener-based topping.
Cook’s Kit
- 9-inch cake pan — the recipe is sized for this pan; a similar round pan will work but adjust baking time slightly.
- Electric mixer — for smooth, lump-free butter and egg mixture; a whisk works in a pinch but takes more elbow grease.
- Small bowl for the glaze and a spoon or fork to whisk it smooth.
- Rubber spatula — helpful for spreading preserves and pouring the butter mixture across the rolls.
- Measuring cups and spoons — accurate measures keep the balance of wet and dry right.
Avoid These Mistakes
- Overfilling the crescent pieces with preserves. A small dab per piece is all you need—too much jam can seep out and make the center soggy.
- Placing rolls seam-side up. Lay each roll seam-side down so they hold together while baking and present neatly on the finished cake.
- Skipping the pan grease. Crescent dough can stick as it bakes with the sugary topping; a well-greased pan ensures easy serving.
- Baking less than 24 minutes. Underbaking leaves the center doughy; follow the 24–26 minute guideline and watch for golden brown tops.
- Pouring the glaze while the cake is too hot. Let the cake rest about five minutes so the glaze sets on top rather than melting into the pastry.
Customize for Your Needs
This recipe is a great base for personal touches. Swap raspberry preserves for apricot, blackberry, or orange marmalade for a different fruit profile. If you prefer a less nutty finish, use sliced almonds or omit nuts entirely and add a cinnamon-sugar sprinkle before baking.
For a richer baked layer, fold a tablespoon of cream cheese (softened) into the butter/egg mixture; it will alter the texture but adds a tangy depth. If serving to a crowd, consider doubling the recipe and baking in a 9×13-inch pan, watching bake time and testing for doneness with a toothpick in the center.
Little Things that Matter
Small techniques make a big difference. Roll the crescents starting at the wide end so the jam stays enclosed. Place them snugly but not jammed; they should touch slightly to create a cohesive pull-apart cake. When pouring the butter/egg mixture, do it evenly and in a slow stream to distribute the mixture without shifting the rolls.
Toast your pecans briefly before chopping to boost their aroma. If you toast, cool them before sprinkling on top so they don’t accelerate browning in the oven. Use a light hand with the glaze—thin layers look best and keep the texture balanced.
Shelf Life & Storage
Room temperature: Store the cake covered at room temperature for up to 24 hours. After that, the texture begins to change and the filling can make the dough softer.
Refrigerator: Keep the cake in an airtight container for up to 3 days. Bring slices to room temperature or warm gently in the microwave for 10–15 seconds before serving to revive softness.
Freezing: You can freeze baked, unglazed pieces in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 1 month. Thaw overnight in the fridge and glaze just before serving so the glaze stays fresh.
Frequently Asked Questions
Can I make this ahead?
Yes. Bake as directed, cool, then refrigerate for up to 3 days. Add the glaze right before serving. For parties, you can assemble the rolls in the pan and refrigerate for a few hours, but bring to room temperature before baking for even heat distribution.
What if I don’t have raspberry preserves?
Use any preserves you have on hand. Fruit preserves with a similar consistency work best so they don’t run during baking.
My center was still doughy after 26 minutes. Why?
Ovens vary. If your cake was still doughy, bake an extra 2–4 minutes and check again. If the top reaches a deep golden brown too fast, tent with foil and finish baking so the center cooks through without burning the top.
Can I omit the nuts?
Yes. Omit them entirely or swap for seeds, coconut flakes, or a sprinkle of coarse sugar. The nuts add texture but are not essential to structure.
Ready to Cook?
This Crescent Roll Coffee Cake comes together quickly and rewards you with confident-looking results and a crowd-pleasing flavor profile. Gather the ingredients, grease a pan, and follow the steps in order—especially the rolling technique and the five-minute cooling time before glazing. You’ll have a warm, fragrant cake ready to slice and share in under an hour.
Make it for a weekend breakfast, a casual brunch, or to impress without stress. Let me know how your batch turns out and what jam you paired with it—little swaps are the best way to make a recipe your own.
Crescent Roll Coffee Cake
Ingredients
Ingredients
- 4 tablespoonsbutter softened
- 1/2 cuppacked light brown sugar
- 2 eggs
- 1/4 cupall-purpose flour
- 1 teaspoonvanilla extract
- 18- count cancrescent rolls
- 1/3 cupraspberry preserves
- 1/2 cupchopped pecans
- 1/2 cuppowdered sugar
- 2 tablespoonsmilk
Instructions
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9-inch cake pan.
- Unroll the crescent roll dough and separate it into 18 pieces.
- Divide the 1/3 cup raspberry preserves among the 18 pieces, spreading a small amount on each piece. Starting at the wide end, roll up each crescent and place them seam-side down in the prepared pan in a single layer.
- In a medium bowl, use an electric mixer to beat the 4 tablespoons softened butter, 1/2 cup packed light brown sugar, and 2 eggs until smooth.
- Add the 1/4 cup all-purpose flour and 1 teaspoon vanilla extract to the butter mixture and beat until just combined. Set this mixture aside.
- Pour the butter/egg mixture evenly over the arranged crescent rolls in the pan.
- Sprinkle the 1/2 cup chopped pecans evenly over the top.
- Bake for 24–26 minutes, or until the rolls are golden brown and the center is no longer doughy.
- In a small bowl, whisk together the 1/2 cup powdered sugar and 2 tablespoons milk until smooth.
- Let the baked cake cool in the pan for about 5 minutes, then drizzle the glaze over the rolls. Serve.
Equipment
- 9-inch Cake Pan
- Hand-held electric mixer
Notes
You can use strawberry, peach, or blueberry preserves instead of raspberry.
You can leave the pecans out or substitute with almonds or walnuts.
