Caramel-Scotch Cream Cheese Coffee Cake

• 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

1. Preheat oven to 375u0b0. Unroll crescent dough into long rectangle; place on a parchment-lined
2. . 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.
3. 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.
4. Bake until deep golden brown, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack. Refrigerate until cold.

crescent rolls, brown sugar, butterscotchcaramel ice cream topping, pecans, brown sugar, allpurpose, cold butter, egg

Taken from www.tasteofhome.com/recipes/caramel-scotch-cream-cheese-coffee-cake/ (may not work)