Cherry Cheese Coffee Cake for Christmas

I wanted to take a second, even though it is already Christmas Eve, to share one of our favorite recipes for Christmas morning. It is very simple to put together, looks very festive, and tastes delicious! We have been making it for years, and I'll be putting another together tonight to pop in the oven as soon as we get home from Mass in the morning. I hope you all have a very Blessed Christmas!

Cherry Cheese Coffee Cake

Source: Pampered Chef

Ingredients: 

Cake & Filling

• 2 (8 oz. each) pkgs. refrigerated crescent rolls
• 8 oz. cream cheese
• 1/4 cup powdered sugar
• 1 egg
• 1/2 tsp. vanilla or almond extract
• 21 oz. can cherry pie filling

Glaze

• 1/2 cup powdered sugar
• 2-3 teaspoons milk

Directions:

1. Preheat oven to 350 degrees F. 
2. 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. 
3. Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center. 
4. Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough. Top with pie filling. 
5. 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. 
6. Bake 25-30 minutes or until golden brown. Cool slightly. 
7. Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

UPDATE:  You can also turn the above recipe into 2 Candy Cane Coffee Cakes, using 3 cans of crescent rolls instead of two.   I made the bottom of each candy cane with 1 1/4 pkgs. of crescent rolls, using the remaining 1/4 package to cut strips to lay over the top. I topped each candy cane with half of the cream cheese mixture and half of the pie filling.  You can see additional pictures over on my other blog.