Crescent Roll Coffee Cake with raspberry preserves, pecans, and a sugary glaze makes an easy breakfast. Refrigerated crescent roll dough is spread with raspberry preserves and rolled up into crescent rolls. The rolls are places in a 9-inch cake pan and a butter, brown sugar, and egg mixture is poured on top of them.

 
Sprinkle a few pecans on top and bake for about 25 minutes. Drizzle an easy glaze all over it and cut into pie shaped pieces.

 
This easy Crescent Roll Coffee Cake tastes so good with a cup of coffee and kids will love it too. It’s so buttery and good. The outside gets browned and crispy and inside you have that nice fruit preserve surprise for a little more flavor.

 

 

 
This recipe is very versatile. Instead of using strawberry preserves, use peach or blueberry instead. Or maybe even Nutella. I’ve used pecans but you could use walnuts or almonds.
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Crescent Roll Coffee Cake

Crescent Roll Coffee Cake with raspberry preserves, pecans, and a sugary glaze makes an easy breakfast. Refrigerated crescent roll dough is spread with raspberry preserves and rolled up into crescent rolls.

4 tablespoons butter, (softened)
1/2 cup packed light brown sugar
2 eggs
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 8-count can crescent rolls
1/3 cup raspberry preserves
1/2 cup chopped pecans
1/2 cup p...