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Cherry-Cheese Coffee Cake

Linda Porter
0 from 0 votes
Prep Time 10 mins
Cook Time 30 mins
Servings 12 pieces


  • 8 oz package cream cheese softened
  • 1/3 cup powdered sugar
  • 1 egg separated
  • 1/2 tsp vanilla or almond extract
  • 2 8 oz cans refrigerated crescent rolls
  • 1 cup cherry pie filling
  • Powdered sugar glaze optional


  • Preheat oven to 350f.
  • Beat cream cheese, sugar, egg yolk and extract together until smooth.
  • Remove rolls from cans, save 4 pieces of dough and arrange the other 12 pieces on a 15-inch baking stone with the long points in the centre (the pieces should hang over the edge).
  • Push the dough together to cover the stone, leaving centre open.
  • Fold up the centre tips of dough to leave hole in middle.
  • Spread cream cheese mixture over dough. Top with pie filling.
  • Press perforations on saved dough and cut lengthwise into 8 strips.
  • Twist each strip and lay over filling like spokes on a wheel.
  • Fold tips of dough over spokes around outer edge and also fold tips of dough in centre.
  • Brush dough with beaten egg white. Bake with glaze if desired.
  • Serve warm.
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