Crescent Roll Coffee Cake

Crescent Roll Coffee Cake

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Crescent Roll Coffee Cake with raspberry preserves, pecans, and a sugary glaze makes an easy breakfast. Refrigerated crescent roll dough is spread with raspberry preserves and rolled up into crescent rolls.

Crescent Roll Coffee Cake

Crescent Roll Coffee Cake





  • 4 tablespoons butter, softened
  • 1/2 cup packed light brown sugar
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 8-count can crescent rolls
  • 1/3 cup raspberry preserves
  • 1/2 cup chopped pecans
  • 1/2 cup powdered sugar
  • 2 tablespoons milk


  1. Preheat oven to 375 degrees and grease a 9-inch cake pan.
  2. Use an electric mixer to mix butter, brown sugar, and eggs until smooth.
  3. Beat in flour and vanilla. Set aside.
  4. Spread a spoonfull of raspberry preserves on each piece of crescent roll dough. Rolls crescent rolls up and place in prepared pan.
  5. Pour butter/egg mixture over crescent rolls.
  6. Sprinkle pecans on top.
  7. Bake for 22-25 minutes or until golden brown.
  8. In a small bowl, whisk together powdered sugar and milk.
  9. Drizzle glaze over Crescent Roll Coffee Cake and serve.

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Crescent Roll Coffee Cake

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