Cinnamon Cream Coffee Cake

Welcome back to the All Things Southern kitchen. That smell is the remains of my first batch of Creamy Cinnamon Coffee Cake. I’m afraid it’s all gone — thanks to that last group of family members that came through– but stick around. I was just about to whip up another one and I’ll show y’all how it’s done.

“Cinnamon Cream Coffee Cake”

2 cans of crescent rolls
1 teaspoon vanilla
1 cup sugar
2 egg yolks
2 (8 ounce) packages softened cream cheese
topping:
½ cup sugar
1 teaspoon cinnamon
1 cup chopped nuts

We’ll begin by rolling out one can of crescent rolls on a cookie sheet. Then we’ll combine one teaspoon of vanilla, a cup of sugar and two egg yolks with two 8 ounce packages of cream cheese.

We’ll spoon this filling over the crescent roll dough and then layer a second sheet of crescent rolls over the filling, making sure to seal the perforations first. Now, since we’ve thrown low-fat and low carb out the door, let’s ramp up this recipe even more by mixing ½ cup sugar with a teaspoon of cinnamon, and a cup of chopped nuts. We’ll sprinkle this topping over the whole thing!

Bake at 350 degrees for thirty to thirty-five minutes and holler at me when it’s done. Enjoy my “Cinnamon Cream Coffee Cake”, folks. That’s good eating, from the All Things Southern kitchen to yours!

Hugs, Shellie