• 2 pkg (8 oz each) refrigerated crescent rolls
  • 1 pkg (8 oz) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1   egg
  • 1/2 tsp vanilla or almond extract
  • 1 can (21 oz) cherry pie filling
  • 1/2 cup powdered sugar
  • 2-3 tsps milk


  1. Preheat oven to 350°F. Unroll crescent dough. Separate into 16 triangles, reserving 4 triangles for decoration. On , arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward the center. (Points will not meet.) Using lightly floured, roll dough to a 14-inch circle, pressing seams together to seal and leaving a 3-in. hole in center. 
  2. For filling, in  combine cream cheese, powdered sugar, egg and vanilla; mix until smooth using  Spread cream cheese mixture over dough to within 1/2 in. of edges; top with pie filling.
  3. Using  cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown; cool slightly.
  4. For glaze, mix powdered sugar and milk until smooth; drizzle over coffee cake using Cut into 12 pieces and serve warm using


  • 12  servings

Nutrients per serving:

Calories 310, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 40 mg, Carbohydrate 37 mg, Protein 4 g, Sodium 370 mg, Fiber 0 g

Cook’s Tips:

To soften cream cheese, microwave on HIGH 30 seconds