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Crescent Roll Coffee Cake
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.
Course
Breakfast
Cuisine
American
Keyword
Crescent roll recipes, easy coffee cake
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
8
servings
Equipment
9-inch cake pan
Hand-held electric mixer
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.
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:
350
kcal