Raspberry Cream Cheese Coffee Cake

5 from 5 votes

Raspberry Cream Cheese Coffee Cake

Raspberry cream cheese coffee cake is a simple treat made with crescent rolls, cream cheese and juicy raspberries. It’s a stunning cake that would be perfect for the Christmas table, brunch, or as a family dessert!

Prep Time15

Cook Time25

Cooling10

Total Time50

Course: Breakfast, Breakfast food

Cuisine: American

Servings:

Calories: 252kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

COFFEE CAKE

16 Crescent Dinner Rolls we used 2 Pillsbury 8 Ounce cans
4 teaspoons Sugar this will go on your work surface
¼ cup Sugar divided
8 ounce Cream cheese softened
2 teaspoons Orange peel grated
1 teaspoon Vanilla extract
1 Egg Large
1 pint Raspberries 2 cups fresh or frozen raspberries

Glaze

½ cup Powdered sugar
1 Tablespoon Butter softened
1 teaspoon Orange juice

Instructions

Coffee Cake

Heat oven to 350℉. Spray large cookie sheet or 14-inch pizza pan with non-stick cooking spray.
Unroll both cans of dough; separate into 16 triangles. Reserve 4 triangles for topping.
On sprayed cookie sheet, arrange 12 triangles in a circle with points toward center, leaving a 3-inch hole in center. Press dough to form a 14-inch ring; press seams together to seal Fold outer and center edges up ¼-inch.
In medium bowl, combine all filling ingredients except raspberries; mix well. Gently stir in raspberries (Don't worry if mixture is thin, that's the way it's supposed to be).
Spoon filling over dough. With scissors or pizza cutter, cut each reserved triangle lengthwise into thirds.
Sprinkle 3-4 teaspoons sugar on work surface. Press each dough strip into sugar. Arrange sugared dough strips, sugar side up, evenly in a spoke-fashion over filling. Press ends to seal at center and outer edges.
Bake at 350℉. for 25 to 30 minutes or until golden brown. Cool 10 minutes.

Glaze

In a small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.

Notes

Always use cream cheese in block form, not the kind that you find in a plastic tub. The cream cheese should also be softened at room temperature when making this coffee cake for ease of mixing into the other ingredients.
If you use frozen raspberries, cover them with cold water and let them sit for 5 minutes. Then strain the water off, cover them with cold water again for 5 minutes and strain them. They are now thawed, stir them into the filling.
A pizza cutter is a great option when the time comes to slice up and serve your cream cheese coffee cake.
Leave a small space between the edge of the crescent roll dough base and the raspberry cheesecake filling so that you don’t get any filling spilling over while the cake bakes.
If you plan to store leftover coffee cake in the freezer, a helpful trick is to cut individual slices and wrap those in plastic wrap to be stored in a Ziploc bag or airtight container. That way, you can remove the exact amount needed instead of defrosting more.

Nutrition