Cream
Cheese Coffee Cake Recipe
Ingredients
:
1
tube (12 ounces) large refrigerated buttery crescent rolls
1
carton (7-1/2 ounces) spreadable brown sugar and cinnamon cream cheese
1/3
cup butterscotch-caramel ice cream topping
1/2
cup chopped pecans
1/3
cup packed brown sugar
1/4
cup all-purpose flour
2
tablespoons cold butter
1
large egg, beaten
How
To Make Cream Cheese Coffee Cake :
Preheat
oven to 375°. Unroll crescent dough into long rectangle; place on a
parchment-lined baking sheet. Press perforations to seal. Spread cream cheese
down center third of rectangle. Drizzle with ice cream topping; sprinkle with
pecans. Combine brown sugar and flour; cut in butter until crumbly. Sprinkle
half the mixture over pecans.
On
each long side of dough, cut 8 strips at an angle, about 2 in. into the center.
Fold 1 strip from each side over filling and pinch ends together; repeat. Brush
with beaten egg. Sprinkle with remaining brown sugar mixture.
Bake
until deep golden brown, 18-22 minutes. Cool 5 minutes before removing from pan
to a wire rack. Refrigerate until cold.
Nutrition
Facts :
1
slice: 381 calories, 19g fat (8g saturated fat), 16mg cholesterol, 472mg
sodium, 47g carbohydrate (25g sugars, 2g fiber), 5g protein.
