Cream Cheese Raspberry Coffee Cake

This recipe comes from the good folks over at Pillsbury. They have some wonderful recipes available on their website. This coffee cake is divine!

 

Cream Cheese Raspberry Coffee Cake

 

 Coffee Cake

 2 cans (8 oz each Pillsbury® refrigerated crescent dinner rolls
1 teaspoon sugar                               
                               

Filling

1 package (8 oz.) cream cheese, softed

1/4 cup sugar

2 teaspoons grated orange peel                                          

1 teaspoon vanilla
1 egg
1 pint (2 cups) fresh raspberries                                          
                                           

Glaze

1/2 cup powdered sugar                              

1 tablespoon butter, softened
2 teaspoons orange juice

Heat oven to 350°F. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray. Unroll both cans of dough; separate into 16 triangles. Reserve 4 triangles for topping. On sprayed cookie sheet, arrange 12 triangles in circle with points toward center, leaving 3-inch hole in center. Press dough to form 14-inch ring; press seams together to seal. Fold outer and center edges up 1/4 inch.

In medium bowl, combine all filling ingredients except raspberries; mix well. Gently stir in raspberries. (Mixture will be thin.) Spoon filling over dough.

With scissors or pizza cutter, cut each reserved triangle lengthwise into thirds. Place 1 teaspoon sugar on work surface. Press each dough strip into sugar. Arrange sugared dough strips, sugar side up, evenly in spoke-fashion over filling. Press ends to seal at center and outer edges.

Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes.

In small bowl, combine powdered sugar, butter and orange juice; stir until smooth. Drizzle over coffee cake. Serve warm.