Cherry Cheese Coffee Cake

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“Another Pampered Chef favorite of mine. Whenever I make this, I never have leftovers. I have had people insist it must be from a bakery. I say of course it is, MINE!! The extra effort into the presentation makes all the difference!”

Ingredients Nutrition

  • 1 (8 ounce) package cream cheese, softened
  • 13 cup powdered sugar
  • 1 egg, seperated
  • 12 teaspoon vanilla or 12 teaspoon almond extract
  • 2 (8 ounce) packages refrigerated crescent dinner rolls
  • 1 cup canned cherry pie filling
  • 12 cup powdered sugar
  • 1 -2 teaspoon milk


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine crean cheese, 1/3 cup powdered sugar, egg yolk, and vanilla; mix until smooth.
  3. Unrool crescent rolls and reserve four triangles for decoration.
  4. Separate remaining dough into 12 triangles and arrange on a 15" round baking sheet (Baking stone preferably) with points toward the center.
  5. Roll dough into a 14" circle to seal the seams.
  6. Cut the center out with a glass and discard.
  7. Spread cream cheese mixture over dough to within 1/2 inch of the edges; top with pie filling.
  8. Roll remaining dogh into a rectangle; 6" wide and 7" long.
  9. Cut lengthwise into 12 strips.
  10. Twist strips and place in a spoke-like fashion over filling.
  11. Press ends to seal at center and outer edges.
  12. Brush strips with lightly beaten egg white.
  13. Bake 25-30 minutes or until golden brown; cool slightly.
  14. For Glaze: Mix remaining powdered sugar and milk until smooth.
  15. Drizzle over coffee cake.

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