Crescent Roll Cream Cheese Coffee Cake
Crescent Roll Cream Cheese Coffee Cake Crescent dough with cream cheese baked between the layers
Servings 8
Cost 5
Ingredients
- 1 tube crescent rolls
- 1 package cream cheese 8 ounces, softened
- 2 tablespoons lightly beaten egg from one egg that you've cracked into a cup and stirred
- ½ cup sugar
- ¼ teaspoon vanilla extract
- More lightly beaten egg from same egg
- 3 tablespoons of sugar mixed with about 1 teaspoon of cinnamon
Instructions
- Preheat oven to 350 degrees F. Line an 8 inch square pan with nonstick foil
- Arrange half the dough over the bottom of the pan and press pieces together to make a crust.
- In a mixing bowl, beat the cream cheese with the 2 tablespoons egg, sugar and vanilla until smooth. Spread cheese mixture over dough.
- Arrange remaining dough pieces over the cheese mixture, covering cheese completely. Brush with some of the remaining egg and sprinkle with cinnamon sugar.
- Bake at 350 for about 22 minutes or until edges are lightly browned. Let cool completely
Notes
For a double batch, double the recipe and make it in a 9x13 inch pan. Do not double the egg. Instead, put the yolk in with the cream cheese mixture and brush the top of the dough with egg white. This is actually the traditional way of making it. Mine is a half version for smaller families.
