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Thursday, October 14, 2010

Cream Cheese Crescent Roll Breakfast Coffee Cake


One 8 oz pack of cream cheese softened at room temp.

2 Pillsbury crescent roll

½ cup sugar

½ teaspoon vanilla

2 teaspoon of lemon or lime juie

2 table spoon butter

¼ cup sugar and 1 teaspoon cinnamon to sprinkle on top


* In a mixing bowl, combine cream cheese, sugar, lime/lemon juice and vanilla.

* Mix it until creamy.

* Melt butter.

* Brush a little butter on a 9 x 13 pan and flatten one pack of crescent rolls out in the pan and press the perforations together.

* Spread the cream cheese filling out on the rectangular crust.

* Take another crescent roll and flatten it over the filling the same way that you made the crust and press the ends of rectangle together.

* Mix ¼ cup of sugar and 1 teaspoon of cinnamon together.

* Brush rest of the melted butter on top and sprinkle sugar and cinnamon mix on it.

* Bake at 350 degrees for about 30 min or until light brown.

* Remove from the oven, let cool, cut it to small square serve your delicious breakfast Coffee cake treat!!

For variation, you may spread strawberry or raspberry fruit preserve on top of cream cheese.

Another variation: you may sprinkle 1/3 cup of chopped nuts along with butter, cinnamon and sugar on top before baking.

Photographs by Surekha.

Recipe adapted and modified by Margo M. from a recipe at http://www.

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