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.
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!
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.
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.
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.
More Coffee Cake Recipes:
- White Chocolate and Macadamia Nut Coffee Cake
- Apple Crisp Coffee Cake
- Bananas Foster Coffee Cake
- Raspberry Cream Cheese Coffee Cake
- Vintage Coffee Cake
- Easy Blueberry Pie Coffee Cake
Crescent Roll Coffee Cake
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 24-26 minutes or until golden brown. Check to make sure the center isn't still doughy.
- In a small bowl, whisk together powdered sugar and milk.
- Drizzle glaze over Crescent Roll Coffee Cake and serve.
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Recipe adapted from Southern Lady Cooks
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Recipe was stop on! It came out wonderful and delicious!
I have not made this yet but wondering if you could use brown sugar, and cinnamon with some butter in place of the preserves and make it a cinnamon roll one.
I would.
The recipe calls for 3 8-count cans crescent rolls and says it serves 24. But the picture only shows 8 rolls in the 9 inch pan. Is it meant to make three 9 inch pans of 8 rolls each? Thank you.
It Calls for 1 8-ounce can.
This was so easy to make and so good.
Loved the coffee cake
Yay!This recipe was 90%of what I was looking for after I forgot to buy one when shopping for my mom. I chose to just unroll the dough, sprinkle it with regular sugar and cinnamon in lieu of jam. The butter egg made according to directions stirring in the nuts. I used this for 2 rolls of crescent dough. Spreading a layer over cinnamon sugar. Rolled it jelly roll style (_________), so the long side parallel to edge of counter. Then I split it into 2 long topped twisted them. Formed a ring in parchment lined, PAM sprayed 8″ round cake pan. Topped wh remaining butter egg mix bake 375, 20mi. Made a heavy cream confec.sug. glaze
Instead of preserves or jam could you use a cream cheese mixed with pecans and honey
That would be delicious.
Do you think you could scatter blueberries through it also?
Yes 🙂
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?
Loved this recipe!!!
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!
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.
Can I freeze this without the icing, making it for breakfast during the holidays with guests and am trying to pre-make everything