Tuesday, September 6, 2011

Easy Cream Cheese Coffee Cake

I came across this "Easy Coffee Cake" recipe in one of Paula Deen's first cookbooks. I tweeked it in a couple of ways and it is scrumptious. Great go to recipe for a breakfast treat for the kids and even the adults, LOL!
You will need:
2 cans of Pillsbury Crescent rolls
2 (8oz. each) cream cheese, softened
1 cup of sugar plus 2 Tbs., divided
1 tsp. of vanilla extract
1 egg, divided
1 1/2 tsp. of ground cinnamon

Preheat the oven to 350 degrees Fahrenheit.
Line the bottom of a 13x9 inch baking dish with one can of the crescent rolls. Set aside. In a medium bowl, beat the cream cheese and 1 cup of sugar until light and fluffy. Add the vanilla extract and the egg yolk and beat until combined. Pour the cream cheese mixture over the crescent rolls. Sprinkle 1/2 tsp. of cinnamon over the cream cheese filling. Cover the filling with the second can of crescent rolls. Whisk the egg white until frothy. Brush the egg white over the crescent rolls. Mix 1 tsp. of cinnamon and 2 Tbs. of sugar. Sprinkle over the top of the crescent rolls. Bake for about 35 minutes or until golden brown. Serve at room temperature. 

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