It’s so EASY to make this buttery, scrumptious crescent roll coffeecake, using a can of crescent rolls, jam, and a few other common ingredients!
What do you do with a roll of crescent rolls you find in the refrigerator? That was my dilemna recently after discovering a can of crescent rolls in the back of our refrigerator. They had been “hiding out” in the fridge for a couple of weeks, and needed to be used. I knew I didn’t want to simply make rolls for dinner… I wanted to make something more “fun”!
This recipe for crescent roll coffeecake was one I had found on Pinterest and saved, so I pulled the recipe and made a DELICIOUS breakfast for my husband and myself! Talk about EASY! This recipe is just that, and you can even customize it with your FAVORITE jam!
We were VERY surprised at just how absolutely yummy this crescent roll coffeecake was! Here’s how to make it, and I am positive you will really enjoy it, too!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make A Crescent Roll Coffeecake
Place granulated sugar, eggs, softened butter, and vanilla extract into a medium sized bowl. Beat these ingredients well, with an electric mixer, until batter is smooth. Stir all purpose flour into the batter, then set this mixture aside.
Carefully unroll one 8 serving package of refrigerated crescent roll dough onto a piece of wax or parchment paper. Separate the dough into 8 triangles, by slicing through the perforations. I found using a pizza cutter to do this was very handy!
Preparing The Crescent Roll Coffeecake
Spread one Tablespoon of jam (or jelly) onto each crescent roll triangle. The coffeecake I made this time used homemade boysenberry jam, but you can use your favorite flavor. Roll up each crescent roll beginning at the short side, as shown below in the photo. Place each crescent roll (once rolled), into a 9″ cake pan, that has been sprayed with a non stick spray.
You can see from the photo below, that the eight crescent rolls touch the edge of the pan, and all point to the center of the pan. Don’t worry if they look a bit “messy”. They will be covered up!
Spoon the reserved egg batter over crescent roll coffeecake. You should have enough batter to completely cover everything in the pan. Sprinkle the top of the crescent roll coffeecake with chopped pecans (or walnuts). Don’t skip this step, because it will add a nice crunch to the dish! Now the coffeecake is ready to bake!
Bake the crescent roll coffeecake in a preheated 375° F. oven. Bake it for 25 minutes, or until it is golden brown on top and the center of the coffeecake is set. Once done, remove the pan from the oven, and place the pan onto a wire rack to cool. The photo below shows you what the crescent roll coffeecake looked like, fresh out of the oven.
While the coffeecake is cooling, quickly mix up the glaze by stirring powdered sugar and milk together in a small bowl, until smooth.
Glaze The Baked Crescent Roll Coffeecake Before Serving
Once the crescent roll coffeecake has cooled some, but is still warm, drizzle the glaze over the surface of the coffeecake. Let the icing firm up just a bit as the coffeecake continues to cool, and then it’s ready to eat!
Once the crescent roll coffeecake has cooled to room temperature, it is ready to serve! Time to slice a piece! In the photos below, you can see the jam filling, and the buttery, golden brown topping. The coffeecake slices nicely and holds together wonderfully!
Make 8 slices, cutting in between each the crescent rolls, and you’re done! Grab a fork, and a piece of this delicious crescent roll coffeecake (with a cup of coffee), and DIG IN! It tastes wonderful!
Hope you and those you love enjoy this breakfast treat! My husband and I LOVED this coffeecake, and the leftovers were yummy, as well. Have a GREAT day, friends.
Looking For More Coffeecake Recipes?
All my recipes can be found in the Recipe Index, located at the top of the page. A few favorite coffeecake recipes include:
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Recipe Source: thesouthernladycooks.com/2017/04/21/crescent-roll-coffee-cake/
- 4 Tablespoons butter , softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all purpose flour
- 8 ounce can crescent dinner rolls (1 can)
- 1/2 cup pecans (or walnuts) , chopped
- 8 Tablespoons boysenberry or blackberry jam (or jam of choice)
- 1/2 cup powdered sugar
- 3 Tablespoons milk
Place granulated sugar, eggs, softened butter, and vanilla extract into a medium sized bowl. Beat well, with an electric mixer, until batter is smooth. Stir all purpose flour into the batter, then set mixture aside.
Carefully unroll one 8 serving package of refrigerated crescent roll dough onto a piece of wax or parchment paper. Separate the dough into 8 triangles, by slicing through the perforations.
Spread one Tablespoon of jam (or jelly) onto each crescent roll triangle. Roll up each crescent roll beginning at the short side. Place each crescent roll (once rolled), into a 9" cake pan, that's been sprayed with a non stick spray. Place one end each crescent roll touching the edge of the pan, and the other end pointing to the center of the pan. Spoon the reserved egg batter over the rolls. You should have enough batter to completely cover everything in the pan. Sprinkle the top of the coffeecake with chopped pecans (or walnuts).
Bake in a preheated 375° F. oven for 25 minutes, or until golden brown on top and center of the coffeecake is set. Once done, remove from oven, and place pan on a wire rack to cool.
Stir powdered sugar and milk together in a small bowl, until smooth.Once coffeecake has cooled some, but is still warm, drizzle glaze over the surface of coffeecake. Let glaze firm up a bit, and then it's ready to eat! Slice into 8 pieces between each of the crescent rolls, serve, and ENJOY!
Here’s one more to pin on your Pinterest boards!