Crescent Roll Coffee Cake Food

CHERRY CRESCENT COFFEE CAKE

Steps:

• In a small bowl, beat cream cheese and 1/4 cup confectioners' sugar until smooth. Beat in egg and vanilla just until combined; set aside., Unroll crescent dough and separate into triangles. Set four triangles aside. Place remaining triangles on a greased 14-in. pizza pan, forming a ring with wide ends facing outer edge of pan and pointed ends toward the center; leave a 3-in. hole in the center. Lightly press seams together. , Spread cream cheese mixture over dough to within 1/2 in. of edges. Top with pie filling to within 1/2 in. of cream cheese edges. Cut reserved triangles into thirds, starting at the wide end and ending at the point. Arrange over pie filling with points facing outer edge of pan, forming spokes. Press ends at center and outer edges to seal. , Bake at 375° for 15-20 minutes or until golden brown. Cool on a wire rack. Combine remaining confectioners' sugar and enough milk to achieve drizzling consistency; drizzle over coffee cake.

EASY COFFEE CAKE

Steps:

• Preheat Oven to 350 degrees.
• Spray bottom of 13x9 baking dish with a non-stick cooking spray. (Original recipe does not have this step, but i included it to make the removal of the cake easier).
• Spread one can of the Crescent Rolls in the bottom of the 13x9 Pan. Pinch all the edges together to make one sheet.
• Cream together 3/4 cup of sugar, cream cheese, Vanilla and egg yolk till creamy and smooth.
• Spread mixture over the Crescent rolls.
• Top with the second package of Crescent Rolls. Again, pinch together all the edges to make it one sheet.
• Beat the egg white till frothy and spread on top.
• Sprinkle the top with the remaining 1/4 cup of sugar and Pecans evenly.
• Bake for 30 to 35 minutes till nice and golden brown.

CRESCENT ROLL CHEESE COFFEECAKE

Steps:

• Preheat oven to 350 degrees.
• In a 10 inch cake pan,lay out the separated triangles from one crescent roll in a star pattern, with corners overlapping. Pat down in pan until the bottom is completely covered, and a little up the sides. It's nice if there are some points up the sides to lay over the topping.
• Put pan in oven for 4-5 minutes.
• From the second tube, take four crescents, roll them out and cut them in half the long way (so you have eight small triangles). Set aside.
• Beat cream cheese, sugar, flour and egg together. Stir in almond extract. Remove pan from oven.
• Pour the cream cheese mixture in the pan, gently smooth out.
• Fold over any points from the sides of the pan.
• Lay the additional pastry triangles around the cake like a spoke, with the thin points to the center.
• Sprinkle with 1 teaspoon sugar.
• Bake for 24 minutes, or until top is golden.
• Remove from oven, let sit for approximately 15 minutes.

CRESCENT ROLL COFFEECAKE

Steps:

• Preheat oven to 350 degrees. Lightly grease the bottom of a 9x13-inch pan. Take one can of rolls and spread evenly into the bottom of pan. Sprinkle the rolls lightly with cinnamon. Set aside.
• Mix the cream cheese, egg yolk and sugar until it is fluffy. Add chopped pecans. If you choose to add pineapples to the recipe, add them at this time. Fold them into the cream cheese mixture. Spread the cream cheese mixture on top of the rolls in pan. Take the second can of rolls and spread them on top of the cream cheese mixture. Set aside.
• TOPPING: Mix the sugar, chopped nuts and cinnamon together. Take the egg white and beat lightly. Brush the top of the coffeecake with the egg whites. Be sure to cover the crust well. Take the sugar and cinnamon mixture and sprinkle on top of the cake.
• Bake 40 to 45 minutes. Cool completely before serving.

RASPBERRY RIPPLE CRESCENT COFFEE CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease a 9 inch round cake pan or 9 inch pie pan.
• In small bowl, beat sugar, butter and eggs until smooth.
• Stir in ground almonds, flour.
• Add to sugar mixture. Set aside.
• Separate dough into 8 triangles.
• Spread 1 teaspoon of the preserves on each triangle.
• Roll up, starting at shortest side of triangle rolling to the opposite point. Place rolls in prepared pan in two circles, arranging 5 rolls around outside edge and 3 in center.
• Pour and carefully spread almond mixture evenly over rolls; sprinkle with sliced almonds.
• Bake for 25 to 30 minutes or until deep golden brown and knife inserted in center comes out clean.
• In small bowl blend a glaze of 1/3 cup powdered sugar and 1/2 teaspoon milk.
• Drizzle over warm coffee cake.

CHERRY CHEESE COFFEE CAKE

Steps:

• 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.

CINNAMON CROISSANT COFFEE CAKE (PRINCESS RING)

Steps:

• Prepare ring:
• Butter a 24-centimeter (about 9-inch) springform pan and line with a round of parchment paper. Butter paper and remove side of pan.
• Stir together sugars and cinnamon.
• Roll out dough on a lightly floured surface, dusting with flour as necessary, into a 24- by 9-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife.
• Arrange dough so that a long side is nearest you and sprinkle cinnamon sugar over dough, leaving a 1-inch border along bottom edge. Brush border with some beaten egg and chill remaining egg. Fold top edge of dough over about 1 inch. Using both hands, roll dough toward you: Use your thumbs to tuck dough under and tighten as you go, working your way down entire length of log (as when rolling up a poster), and gently rock dough back and forth to keep it taut and even. When finished, roll log back and forth over seam to seal.
• Transfer log, seam side down, to bottom of springform pan, bringing both ends of log together to make a ring. Beginning 2 inches from where ends meet, make vertical cuts from outside of ring toward center at 2-inch intervals, cutting halfway through ring.
• Let ring rise:
• Attach side of pan and slide pan into garbage bag, propping up top of bag with inverted glasses to keep it from touching dough, then tuck open end under pan. Let ring rise until slightly puffy and spongy to the touch, about 2 1/2 hours.
• Make streusel while ring is rising:
• Blend flour and sugar in a food processor. Add frozen butter and pulse until very finely chopped. Chill streusel until ready to use.
• Preheat oven to 375°F.
• Gently brush top and center of ring with some of remaining beaten egg, then sprinkle with streusel. Bake in middle of oven until top is browned and streusel is crisp, about 45 minutes.
• Cool in pan on a rack 10 minutes, then run a thin knife around edge to loosen and remove side of pan.