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Crescent Roll Coffee Cake

A delicious jelly filled coffee cake, so easily made with an easy cake batter and a tube of crescent rolls.
Course: Baking, Breakfast
Cuisine: American
Author: Catherine's Plates

Equipment

  • 9 inch pie plate

Ingredients

  • 1 (8oz) tube refrigerated crescent roll dough
  • 1/2 cup granulated white sugar
  • 1/4 cup butter, softened or melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup all purpose flour
  • 1/2 cup chopped pecans or other favorite nut
  • 1/2 cup favorite flavored jelly or jam

Glaze

  • 1/2 cup powdered sugar
  • 2-4 TBS milk

Instructions

  • Preheat oven to 375 degrees. Spray a 9 inch pie plate with non-stick cooking spray. Set aside.
  • In a large bowl beat together sugar, butter, eggs and vanilla with an electric hand mixer. Whisk in flour until well incorporated. Set aside.
  • Separate crescent rolls into 8 triangles. Spread jelly thinly to cover from large end to the tip. Roll up the crescent roll dough over the jelly from the large end to the tip.
  • Place rolled up crescent rolls into the prepared pie plate giving room for the crescents to grow.
  • Pour the batter mixture all over the crescents to cover and fill bottom of pie plate. Sprinkle with chopped nuts to cover.
  • Bake in preheated oven for 20-25 minutes until golden brown and cooked through. (Do the toothpick test to make sure middle of crescents are done.)
  • Remove from oven and cool for 5 minutes.
  • Blend together powdered sugar and milk to make the glaze. Pour over the the cake. Slice and enjoy.