Taste of Home_-_October 2019

CONTEST

64 OCTOBER/NOVEMBER 2019 TASTEOFHOME.COM

Caramel-Scotch

Cream Cheese Coffee Cake

I came up with this recipe so I could

make a delicious coffee cake using

crescent roll dough for the base.

We love it ser ved hot or cold!

—Sherry Little, Sherwood, AR

Prep: 25 min. • Bake: 20 min. + chilling

Makes: 8 servings

1 tube (12 oz .) large refrigerated

buttery crescent rolls

1 carton ( 7 ¹  ₂ oz.) 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 Tbsp. cold butter

1 large egg, beaten

1. Preheat oven to 375°. Unroll the
   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 the 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.
   1 slice: 381 cal., 19g fat (8g sat. fat),
   16mg chol., 472mg sod., 47g carb.
   (25g sugars, 2g fiber), 5g pro.

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Caramel-Scotch

Cream Cheese

Coffee Cake