Cherry Cheese Coffee Cake Cake
- 2 (8 ounce) packages refrigerated crescent dinner rolls
- 8 ounces cream cheese
- 1/4 cup powdered sugar
- 1 egg
- 1/2 teaspoon vanilla or 1/2 teaspoon almond extract
- 21 ounces cherry pie filling
- glaze
- 1/2 cup powdered sugar
- 2 -3 teaspoons milk
- Preheat oven to 350 degrees F.
- Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center.
- Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
- Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough.
- Top with pie filling.
- Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern.
- Press ends to seal at center and outer edges.
- Bake 25-30 minutes or until golden brown.
- Cool slightly.
- Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.
rolls, cream cheese, powdered sugar, egg, vanilla, cherry pie filling, glaze, powdered sugar, milk
Taken from www.food.com/recipe/cherry-cheese-coffee-cake-cake-523634 (may not work)