Effortlessly Delicious: The Ultimate Crescent Roll Cream Cheese Coffee Cake Recipe
This delightful pastry, known by a myriad of endearing names, is a testament to its widespread adoration. While I affectionately call it Crescent Roll Cream Cheese Coffee Cake, you might also recognize it as Cream Cheese Squares, a decadent Cream Cheese Danish Casserole, or even the inviting Sopapilla Cheesecake Bars. Its popularity stems from its incredible ease of preparation and universally appealing flavor profile – a perfect blend of flaky pastry and rich, creamy filling. Many versions you’ll encounter online cater to larger gatherings, calling for two packages of crescent rolls and baked in a standard 9×13 inch pan. However, my perfected recipe offers a more manageable, equally satisfying experience for smaller households or intimate brunches, utilizing just one package of crescent rolls and baked beautifully in an 8-inch square pan.
Some iterations of this classic treat tend to be quite rich, often incorporating extra butter in the crust or topping. Our recipe, however, takes a slightly simpler approach. While it wouldn’t be accurate to label it “light” in the dietary sense, it’s certainly a more streamlined and less indulgent version compared to some, focusing on the core flavors without unnecessary additions. This makes it an incredibly straightforward and utterly delicious morning treat that won’t break the bank, yet tastes utterly luxurious. It’s an ideal solution for last-minute guests or when you crave something special without the fuss. This innovative twist on traditional Cheese Danish pastries has quickly become a household favorite, and I’m honestly puzzled as to how I managed to go so many years without baking it!
Crafting Your Perfect 8-Inch Crescent Roll Cream Cheese Coffee Cake
The journey to this delectable coffee cake begins with preparing your pan and the first layer of crescent dough. For ease of removal and cleanup, I recommend lining your 8-inch square pan with nonstick foil or parchment paper. While this step is optional, it significantly simplifies the process, especially when serving. Once your pan is ready, carefully unroll one package of crescent dough. Divide the dough into two equal halves. Arrange the first half over the bottom of your prepared pan, gently pressing the individual crescent triangles together at their seams to form a cohesive, even crust. This forms the foundational layer for our creamy filling.
Next, we prepare the star of the show: the rich, tangy cream cheese filling. In a mixing bowl, combine a softened 8-ounce package of cream cheese with two tablespoons of lightly beaten egg, half a cup of granulated sugar, and a quarter teaspoon of pure vanilla extract. It’s crucial that the cream cheese is adequately softened to room temperature before mixing; this ensures a smooth, lump-free filling. Beat these ingredients together until the mixture is light, fluffy, and perfectly smooth. Once achieved, spread this luscious cream cheese mixture evenly over the crescent dough base you’ve just prepared in the pan. The contrast between the flaky pastry and the smooth, sweet cream cheese is what makes this coffee cake so irresistible.
With the creamy filling perfectly layered, it’s time to add the top crust. Take the remaining half of the crescent dough and carefully arrange the pieces over the cream cheese mixture, ensuring the filling is completely covered. Again, gently press the seams together to create a continuous top layer. This step requires a delicate touch to avoid disturbing the cream cheese underneath. To achieve that beautiful golden-brown finish and add an extra touch of sweetness and texture, brush the top layer of crescent dough with a little more of the lightly beaten egg you prepared earlier. This egg wash creates a lovely sheen and helps the sugar adhere. Finally, sprinkle generously with a mixture of granulated sugar and cinnamon. The cinnamon sugar not only adds a wonderful aromatic flavor but also gives the coffee cake a delightful crunch on top, mimicking the classic Danish pastry.
Now, it’s time for the oven to work its magic! Bake your Crescent Roll Cream Cheese Coffee Cake in a preheated oven until the edges are beautifully golden brown and the pastry is puffed and cooked through. Baking typically takes around 20-25 minutes, but keep an eye on it as oven temperatures can vary. The aroma filling your kitchen will be irresistible! Once baked, remove the pan from the oven and allow the coffee cake to cool slightly on a wire rack. While it’s tempting to dig in immediately, letting it cool allows the cream cheese filling to set properly, resulting in a cleaner cut and a better texture. The filling is generally enjoyed when warm rather than piping hot, as the flavors develop more fully. Once cooled to your liking, cut the coffee cake into squares – the size is entirely up to you, depending on how many servings you need. For an extra touch of indulgence, if you happen to have some leftover vanilla frosting or a simple glaze (made from powdered sugar and a touch of milk or vanilla extract) on hand, you can add elegant squiggles over the top. This not only enhances the visual appeal but also adds another layer of delightful sweetness.
One of the many charms of this Cream Cheese Danish Coffee Cake is its versatility in serving. It tastes absolutely fantastic at room temperature, making it an excellent option for potlucks, brunches, or a grab-and-go breakfast. If you prefer a comforting warmth, a quick zap in the microwave for a few seconds will bring out its cozy, gooey goodness. Surprisingly, it’s also incredibly delicious served straight from the refrigerator, chilled and firm. When cold, the cream cheese filling takes on a more substantial, cheesecake-like consistency, transforming it into a delightful cheesecake bar. This makes it an ideal make-ahead dessert or snack that can be enjoyed throughout the week. Whether you’re enjoying it with your morning coffee, as an afternoon treat, or a simple dessert after dinner, this recipe is guaranteed to satisfy.
Scaling Up: From 8-Inch Pan to a Crowd-Pleasing 9×13 Delight
As highlighted by the images, our foundational recipe is perfectly tailored for an 8-inch square pan, calling for just one package of Pillsbury crescent rolls. This makes it ideal for smaller families or when you desire a fresh-baked treat without an abundance of leftovers. However, if you find yourself entertaining a larger crowd, or simply wish to enjoy more of this incredible Crescent Roll Cream Cheese Coffee Cake, the recipe can be easily doubled and baked in a more substantial 9×13 inch pan. The key to successful scaling lies in a small but important adjustment regarding the egg.
When preparing a double batch, you will indeed double most of the ingredients – two tubes of crescent rolls, two packages of cream cheese, one cup of sugar, and half a teaspoon of vanilla extract. However, you do **not** double the egg. Instead of using two whole eggs, you will use just one egg, but cleverly divided. Separate the egg yolk and mix it directly into the softened cream cheese filling. The egg white, which provides excellent binding and browning properties, should then be used solely for brushing the top of the pastry before baking. This traditional method ensures the cream cheese filling remains perfectly tender and creamy without becoming rubbery from excess egg, while still achieving that beautiful golden crust. Adjust baking time slightly for a larger pan, typically an additional 5-10 minutes, or until the top is golden and the filling is set. This small alteration guarantees that your doubled recipe is just as perfect as the original, making it a reliable choice for any occasion.
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Recipe
Crescent Roll Cream Cheese Coffee Cake
Anna
Pin Recipe
Ingredients
- 1 tube crescent rolls
- 1 8-ounce package cream cheese softened
- 2 tablespoons lightly beaten egg from one egg, cracked into a cup and stirred
- ½ cup granulated sugar
- ¼ teaspoon vanilla extract
- Remaining lightly beaten egg from the same egg
- 3 tablespoons granulated sugar mixed with about 1 teaspoon of ground cinnamon
Instructions
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Preheat oven to 350 degrees F (175 C). Line an 8-inch square pan with nonstick foil or parchment paper, ensuring it overhangs slightly for easy removal.
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Unroll the crescent dough and separate it into two halves. Arrange one half of the dough over the bottom of the prepared pan and press the pieces together firmly to create a seamless crust.
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In a medium mixing bowl, beat the softened cream cheese with the 2 tablespoons of beaten egg, ½ cup of granulated sugar, and vanilla extract until the mixture is completely smooth and creamy. Spread this cheese mixture evenly over the crescent dough base.
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Carefully arrange the remaining dough pieces over the cream cheese mixture, ensuring the cheese is fully covered. Gently press the edges to seal. Brush the top dough layer with some of the remaining beaten egg and generously sprinkle with the cinnamon-sugar mixture.
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Bake in the preheated oven at 350 degrees F (175 C) for about 20-25 minutes, or until the edges are beautifully golden brown and the pastry is cooked through. Remove from oven and let it cool completely on a wire rack before slicing.
Notes