Cresant Roll Coffee Cake

Kahlana · **Cresant Roll Coffee Cake**

This is a little different then most coffee cakes but it is really good. If you don't like the almond flavor you can use vanilla and it still turns out great!

CRESANT TOLL COFFEE CAKE

1 (10-ounce) jar maraschino cherries, drained
1 (8-ounce) package cream cheese, softened
1/2 cup slivered almonds
1/2 cup granulated sugar
1/2 teaspoon almond extract
2 (8-ounce) packages refrigerated crescent rolls
1/2 cup powdered sugar
1 teaspoon to 2 milk
1/4 teaspoon almond extract

Reserve 8 to 10 maraschino cherries for garnish; chop remaining cherries.

Combine chopped cherries, cream cheese, almonds, sugar and almond extract; mix well.

Unroll each can of crescent roll dough into 2 large rectangles; press firmly at edges and perforations to make one large rectangle.

Roll or pat into a 15 x 13-inch rectangle.

Spread cream cheese mixture over dough. Roll up dough starting at long side of rectangle.

Place seam-side down on greased baking sheet.

Form into a ring, firmly pressing ends together.

With scissors or a sharp knife, cut almost through ring at 1-inch intervals.

Turn each section slightly on its side.

Bake in a preheated 350°F (175°C) oven 20 to 25 minutes or until golden brown.

If necessary, cover with foil during the last 5 minutes to prevent over browning.

Carefully remove from pan to wire rack.

Combine powdered sugar, milk and almond extract to make a glaze.

Drizzle over coffee cake.

Garnish with reserved whole cherries.

Refrigerate leftovers.