I’ve been making this coffee cake for about 20 years! It was clipped from an old magazine years ago, and I have no idea which magazine it was. It’s easy and delicious and smells like Christmas!

2 pkgs refrigerated crescent rolls
1 tsp cinnamon
3/4 cup packed brown sugar
1/2 cup walnuts
1/2 cup golden raisins
1 3 oz. block of cream cheese, room temperature

Cut a 24″ piece of wax paper and spray with non-stick cooking spray. Heat oven to 375 degrees F. Unroll crescent rolls and place on wax paper, pressing the seams, to create one long rectangle. In a medium bowl stir cinnamon into brown sugar. Add walnuts and raisins.

Dot cream cheese evenly over the crescent rolls.

Sprinkle the cinnamon mixture over the cream cheese.

Starting with long side, roll crescent roll up jelly roll fashion using wax paper to lift and roll.

Transfer to large greased baking sheet. Form dough into circle and pinch seams to seal.

With scissors, cut in 1″ intervals along the circle.

Bake 10 minutes. Reduce heat to 350 degrees F and bake 10-15 minutes more until golden brown. Cool on wire rack.

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