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
- 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. - 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. - 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