Crescent Roll Coffee Cake
A quick coffee cake made from crescent roll dough filled with raspberry preserves, topped with a buttery egg mixture and chopped pecans, then finished with a simple powdered sugar glaze.
Equipment
- 9-inch Cake Pan
- Hand-held electric mixer
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.
Notes
Notes
You can use strawberry, peach, or blueberry preserves instead of raspberry.
You can leave the pecans out or substitute with almonds or walnuts.
You can use strawberry, peach, or blueberry preserves instead of raspberry.
You can leave the pecans out or substitute with almonds or walnuts.