Nutritional Info

Nutrition Facts

Serving Size 1 (31g)

Calories 105
Calories from Fat 29 (27%)
Amount Per Serving %DIV
Total Fat 3.2g 5%
Saturated Fat 0.7g 4%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 1.6g
Trans Fat 0.0g
Cholesterol 27mg 9%
Sodium 153.9mg 7%
Potassium 30.6mg 1%
Total Carbohydrate 16.2g 5%
Dietary Fiber 0.4g 2%
Sugars 6.7g
Protein 2.4g 5%

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Recipe Description
Clever snipping and tucking transforms refrigerated crescent roll dough into a candy cane shape with cherry flavored filling peeping through.
Prep time
30 min
Cook time
22 min
Ready In
52 min

Ingredients

Serves Tool

Serves To:USMetric
3 Ounce(oz)  cream cheese, softened
2 Tablespoon(T)  sugar
1 Teaspoon(t)  almond extract
1/4 Cup(c)  almonds, chopped
1/4 Cup(c)  maraschino cherries, chopped and drained
8 Ounce(oz)  refrigerated crescent dinner rolls
1   egg, slightly beaten
1/2 Cup(c)  powdered sugar
2 Teaspoon(t)  maraschino cherry liquid

Preparation

Heat oven to 375°F. Grease cookie sheet. In small bowl, combine cream cheese and sugar. Beat until light and fluffy. Stir in almond extract, almonds and cherries. Set aside. On a greased cookie sheet, unroll dough into 2 long rectangles. Overlap long sides to form a 13 X 7 inch rectangle. Firmly press perforations and edges to seal. Spoon cream cheese mixture down center third of rectangle. On each long side of rectangle, make cuts 1 inch apart to edge of filling. Fold opposite strips of dough over filling to form a braided appearance. Seal ends. Form braid into candy cane shape. Brush top of braid with beaten egg. Bake at 375°F for 18 to 22 minutes, or until golden brown. Cool 30 minutes or until completely cooled. In small bowl, combine glaze ingredients and blend until smooth. Drizzle over coffee cake. If desired, garnish with additional cherries. Store in refrigerator.

Additional notes

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