Separate each can of crescent roll dough into 2 rectangles; press firmly at edges
and perforations to make one large rectangle. Roll or pat into a 15 x 13 inch rectangle.
Spread cream cheese mixture over dough. Roll up dough starting at long side of
rectangle. Place seam side down on greased baking sheet. Form into a ring, firmly
pressing ends together. With scissors or a sharp knife, cut almost through ring
at 1-inch intervals. Turn each section slightly on its side.
Bake for 20 to 25 minutes or until golden brown. If necessary, cover with foil
during last 5 minutes to prevent over browning.
Carefully remove from pan to wire rack.
Combine confectioners' sugar, milk and almond extract to make a glaze. Drizzle
over coffee cake.