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Cherry Cheese Coffee Cake

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Cake and Filling

  • 2 (8 ounce) packages refrigerated crescent rolls
  • 8 ounces cream cheese
  • 1/4 cup powdered sugar
  • 1 egg
  • 1/2 teaspoon vanilla or almond extract
  • 1 (21 ounce) can cherry pie filling


  • 1/2 cup powdered sugar
  • 2-3 teaspoons milk


  1. Heat oven to 350 degrees F.
  2. Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
  3. Combine the cream cheese, powdered sugar, egg and vanilla and spread over dough. Top with pie filling.
  4. Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern. Press ends to seal at center and outer edges.
  5. Bake for 25-30 minutes or until golden brown.
  6. Cool slightly.
  7. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

Recipe credit: Pampered Chef