OH.MY.GOODNESS! This is revised version of an older recipe and is definitely one of my all-time favorites – ever – and I just have to share! We will definitely be enjoying this at our next family brunch. If you love cream cheese…and crescent rolls too…like I do…try it, you’ll like it! It is mighty delicious!
CREAM CHEESE COFFEE CAKE
2-8 ozs. pkg. crescent rolls (they make a whole sheet now you know=)
2-8 ozs. blocks cream cheese, softened
1-1/2 cup sugar, divided
1 egg, separated
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 cup chopped nuts
Preheat oven to 350. Spray a 9″ X 13″ X 2″ baking dish, lightly with cooking spray. Spread first tube of rolls in bottom of pan, sealing perforations. Beat cream cheese together with 1 cup sugar, egg yolk and vanilla. Spread evenly over base. Spread second tube of rolls evenly over cream cheese mixture, sealing edges to pan. Mix remaining 1/2 cup sugar, cinnamon and nuts. Beat egg white slightly and brush evenly over rolls. Sprinkle with sugar-cinnamon-nut mixture and bake 30 – 35 minutes. Serve warm. Can be made a day ahead and refrigerated overnight.
GOBBLE! SWOON! MMM!
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