Caramel-Scotch Cream Cheese Coffee Cake

  Breakfast

I came up with this cream cheese coffee cake recipe so I could make a delicious brunch treat using convenience pastry for the base. Serving it when it’s cold means that all the cozy filling stays with each slice.

Caramel-Scotch Cream Cheese Coffee Cake

Average Rating: 4.333333

TOTAL TIME: Prep: 25 min. Bake: 20 min. + chilling
YIELD: 8 servings.

Ingredients

  • 1 tube (12 ounces) large refrigerated buttery crescent rolls
  • 1 carton (7-1/2 ounces) spreadable brown sugar and cinnamon cream cheese
  • 1/3 cup butterscotch-caramel ice cream topping
  • 1/2 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 2 tablespoons cold butter
  • 1 large egg, beaten

Instructions

  • 1. Preheat oven to 375°. Unroll crescent dough into long rectangle; place on a parchment-lined baking sheet. Press perforations to seal. Spread cream cheese down center third of rectangle. Drizzle with ice cream topping; sprinkle with pecans. Combine brown sugar and flour; cut in butter until crumbly. Sprinkle half the mixture over pecans.
  • 2. On each long side of dough, cut 8 strips at an angle, about 2 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat. Brush with beaten egg. Sprinkle with remaining brown sugar mixture.
  • 3. Bake until deep golden brown, 18-22 minutes. Cool 5 minutes before removing from pan to a wire rack. Refrigerate until cold.

Nutrition Facts

1 slice: 381 calories, 19g fat (8g saturated fat), 16mg cholesterol, 472mg sodium, 47g carbohydrate (25g sugars, 2g fiber), 5g protein.

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