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Crescent roll coffee cake is an easy way to have a quick morning treat your family will love. Crescent roll coffee cake

You can use any kind of jams and jellies in this recipe.  Serve crescent roll coffee cake with coffee as a dessert and add a scoop of ice cream on top.  Children will love this crescent roll coffee cake and enjoy helping you make it as a treat or for breakfast. It keeps several days in the refrigerator and can be reheated in the microwave for breakfast in the morning.  You could try this using strawberry, raspberry or blueberry jam in this recipe.  We like it with the glaze on top better than leaving it off.  If you love making recipes out of crescent rolls check out these apple butterscotch rolls.

Ingredients for crescent roll coffee cake:

1/2 cup white granulated sugar
1/4 cup butter or 4 tablespoons, softened
2 eggs
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1 (8 ounce) can crescent dinner rolls
1/2 cup chopped nuts of your choice
8 tablespoons blackberry jam

Beat together sugar, butter, eggs and vanilla extract with a mixer.  Stir in flour.  Set aside.  Spread your favorite jam or jelly on each crescent roll and roll up starting at short end of dough. Place rolls in a sprayed 9 inch round baking pan or dish.  Spread egg mixture over rolls and sprinkle on nuts.  Bake in preheated 375 degree oven for 25 minutes until done in center and brown on top. Remove from pan and add glaze below while warm.  Makes 6 to 8 servings. Enjoy!


1/2 cup powdered sugar
2 to 3 tablespoons milk

Mix together and drizzle over coffee cake.

Crescent roll coffee cake

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  1. Diana Teague says:

    Love it when something taste even better than you think it will and this did exactly that. I will admit I altered it a bit and mixed some cream cheese with a little sugar and vanilla and spread that on the crescent rolls then topped it with blackberry fruit spread. But the kicker is the egg mixture. It makes a custard type filling that was so very good.

  2. My sick daughter wanted raspberry danish. I found this recipe and adapted to what I had in the house. I took a half of bag of frozen raspberries and put in a saucepan with a little sugar. I added to a half of cup of frozen blueberries to make sure I had enough sauce. Next I ran it through a strainer to deseed it and let it cool. Even though my sauce was thin it spread well. I actually used to rolls of crescents. I kept the butter, flour and sugar mixture the same. Baking took a little longer about 10 minutes. I also should have grease the pan better, but the top put back together fine. Lastly, I had no powder sugar, so I had a small amount of white frosting in a can, microwave it and drizzled it over the cake. My girls are happy and think I am a genius…lol. Thank you for this recipe.

  3. Pingback: Crescent Roll Coffeecake / The Grateful Girl Cooks!

  4. It came out so good. I spread the cream cheese mixture on the crescent dough and spread the BlackBerry jam on top of that then rolled it up and followed the directions from there. Delicious! Thanks again for sharing the recipe!

    • The Southern Lady says:

      Wonderful, Loni. I am so happy it worked for you. I will have to try your method next time. Thank you for letting me know. Have a great day.

  5. This sounds delicious! I’m definitely going to make one with the blackberry jam. I’d like to try one with a cream cheese filling also. You think that would be too sweet?

    Thanks for the recipe!

    • The Southern Lady says:

      That sounds good to me, Loni. If you make it with the cream cheese, let us know how it turns out. Hope you enjoy this recipe and thanks.

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