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Crescent - Crescent Roll Coffee Cake Recipe

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This recipe for Crescent - Crescent Roll Coffee Cake is from The Sexton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 Little, spoons, butter, softened
1/2 Cup packed light brown sugar
2 eggs
1/4 Cup, all purpose, flour
1 Teaspoon vanilla extract
1 8 – count canned crescent rolls
1/3 Cup raspberry preserve’s
1/2 Cup chopped pecans
1/2 Cup powdered sugar
2 Tablespoons milk

Directions:
Directions:
1. Preheat oven to 375° and grease and 9 inch cake pan.

2. Use an electric mixer to mix, butter, brown sugar, and three eggs until smooth.

3. Beat in flour and vanilla. Set aside.

4. Spread a spoonful of raspberry preserves on each piece of crescent roll dough. Rolls crescent roll up and placed and prepared pan.

5. Pour butter/egg mixture over crescent rolls.

6. Sprinkle pecans on top.

7. Bake for 24 to 26 minutes or until golden brown. Check to make sure the center isn’t still doughy.

8. In a small bowl, wisk together, powdered sugar and milk.

9. Drizzle glaze over crescent, roll coffee cake, and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
10 minutes Prep, 25 cook time.
Personal Notes:
Personal Notes:
You can use strawberries, peaches, or blueberry preserves instead of raspberry.

You can leave the pecan or substitute with the almonds or walnuts.

 

 

 

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