Crescent Roll Coffee Cake

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Crescent Roll Coffee Cake with raspberry preserves, pecans, and a sugary glaze makes an easy breakfast. The crescent rolls make this coffee cake so buttery and good.

Crescent Roll Coffee Cake

How To Make Crescent Roll Coffee Cake:

Refrigerated crescent roll dough is spread with raspberry preserves and rolled up into crescent rolls. The rolls are places in a 9-inch cake pan and a butter, brown sugar, and egg mixture is poured on top of them.

Sprinkle a few pecans on top and bake for about 25 minutes. Drizzle an easy glaze all over it and cut into pie shaped pieces. This is seriously one of the easiest and most delicious coffee cakes ever!

Crescent Roll Coffee Cake

 

This easy Crescent Roll Coffee Cake tastes so good with a cup of coffee and kids will love it too. It’s so buttery and good. The outside gets browned and crispy and inside you have that nice fruit preserve surprise for a little more flavor.

Crescent Roll Coffee Cake

 

Crescent Roll Coffee Cake

 

I use a 9-inch cake pan for making this coffee cake, but you could use a 9-inch square baking pan and cut it into squares instead of wedges.

Crescent Roll Coffee Cake

 

This recipe is very versatile. Instead of using raspberry preserves, use strawberry, peach or blueberry instead. Or maybe even Nutella. I’ve used pecans but you could use walnuts or almonds.

Crescent Roll Coffee Cake

More Coffee Cake Recipes:

Crescent Roll Coffee Cake

Crescent Roll Coffee Cake

Course: Breakfast
Cuisine: American
Keyword: Crescent roll recipes, easy coffee cake
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 350kcal
Crescent Roll Coffee Cake with raspberry preserves, pecans, and a sugary glaze makes an easy breakfast. Refrigerated crescent roll dough is spread with raspberry preserves and rolled up into crescent rolls.
Print Recipe

Ingredients

  • 4 tablespoons butter, softened
  • 1/2 cup packed light brown sugar
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 8-count can crescent rolls
  • 1/3 cup raspberry preserves
  • 1/2 cup chopped pecans
  • 1/2 cup powdered sugar
  • 2 tablespoons milk

Instructions

  • Preheat oven to 375 degrees and grease a 9-inch cake pan.
  • Use an electric mixer to mix butter, brown sugar, and eggs until smooth.
  • Beat in flour and vanilla. Set aside.
  • Spread a spoonfull of raspberry preserves on each piece of crescent roll dough. Rolls crescent rolls up and place in prepared pan.
  • Pour butter/egg mixture over crescent rolls.
  • Sprinkle pecans on top.
  • Bake for 22-25 minutes or until golden brown.
  • In a small bowl, whisk together powdered sugar and milk.
  • Drizzle glaze over Crescent Roll Coffee Cake and serve.

Notes

You can use strawberry, peach, or blueberry preserves instead of raspberry.
You can leave the pecans out or substitute with almonds or walnuts.

Nutrition

Calories: 350kcal

Recipe adapted from Southern Lady Cooks

Crescent Roll Coffee Cake

 

5 thoughts on “Crescent Roll Coffee Cake

  1. I just made this for the first time using strawberry filling. I didn’t know what the topping was supposed to look like but it was still giggly in the center when timer went off. How do I know it’s done?

  2. This was so delicious and super easy! I made it two mornings in a row using different fillings each time. Orange marmalade was our favorite. Thanks for the awesome recipe!

  3. I was looking for a sweet addition to this morning’s breakfast that would be quick & use things I had on hand. This was perfect! It seems like such a versatile recipe & my kids were making suggestions for other flavors & fillings they’d like to try. It’s a great little coffee cake that I will make again.

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