Cream Cheese-Raspberry Coffee Cake

cream cheese-raspberry coffee cake Dessert
Cream Cheese-Raspberry Coffee Cake
  • Prep 30 min
  • Total 1 hr 5 min
  • Servings 12


  • 2 cans (8 rolls each) Pillsbury* Original Crescents
  • 1 pkg (250 g) cream cheese, softened
  • 1/4 cup (50 mL) granulated sugar
  • 2 tsp (10 mL) grated orange peel
  • 1 tsp (5 mL) vanilla
  • 1 egg
  • 2 cups (500 mL) fresh raspberries
  • 1 tsp (5 mL) granulated sugar

  • 1/2 cup (125 mL) icing sugar
  • 1 tbsp (15 mL) butter, softened
  • 2 tsp (10 mL) orange juice


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  • 1
    Heat oven to 350ºF. Spray large baking sheet or 14-inch pizza pan with nonstick cooking spray. Unroll both cans of dough; seperate into 16 triangles. Reserve 4 triangles for topping.
  • 2
    On baking sheet, arrange 12 triangles in circle with points toward centre, leaving 3-inch hole in centre. Press dough to form 14-inch ring; press seams together to seal. Fold outer and centre edges up 1/4 inch.
  • 3
    In medium bowl, mix cream cheese, 1/4 cup granulated sugar, the orange peel, vanilla and egg until well blended. Gently stir in raspberries. (Mixture will be thin.)
  • 4
    Spoon raspberry mixture evenly over dough. With scissors or pizza cutter, cut each reserved dough triangle lengthwise into thirds. Place 1 teaspoon granulated sugar on work surface. Press each dough strip into sugar, Arrange sugared dough strips, sugar side up, evenly in spoke-fashion over filling. Press ends to seal at centre and outer edges.
  • 5
    Bake 25 to 30 minutes or until golden brown. Cook 10 minutes.
  • 6
    In small bowl, mix icing sugar, butter and orange juice until smooth. Drizzle over coffee cake. Serve warm.

  • Tip: Instead of drizzling this coffee cake with the glaze, sprinkle it with powdered sugar just before serving.

No nutrition information available for this recipe

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