Very Cherry Coffee Ring


When company is coming over, I like to have something sweet and tasty for them. But I don’t always have the time to do something from scratch, and just going to the bakery feels like a cop out. One year, for our annual Cookie Exchange, I found this recipe as I was creating the menu. Yes, you use canned crescent roles. Honestly, who has time to make that kind of dough though?? Not me, with two little boys and two crazy dogs! So, I’ll take the help.

It was a hit! None left over for later, or breakfast the next day. But that’s fine. I’m all for satisfied guest!



Very Cherry Coffee Ring

  • Servings: 4-6
  • Difficulty: Easy
  • Print

1 jar (10 ounces) maraschino cherries, drained
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1/2 teaspoon almond extract
3/4 cup chopped pecans
2 tubes (8 ounces each) refrigerated crescent rolls, or crescent sheets
1 cup confectioners’ sugar
4 teaspoons milk
1/4 teaspoon almond extract
10 pecan halves


  1. Set aside five cherries for garnish. Chop remaining cherries; place in a mixing bowl. Add cream cheese, sugar, almond extract and pecans; beat until blended.
  2. Roll crescent roll dough. Place dough together, forming one large rectangle; seal seams and perforations. Fold dough in half lengthwise; roll into an 18-in. x 12-in. rectangle. Spread filling to within 1 in. of edges.
  3. Roll up tightly, jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With a scissors, cut from outside edge two-thirds of the way toward center of the ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show, slightly overlapping previous piece.
  4. Bake at 375° for 20-30 minutes or until golden brown. Cover loosely with foil if the top browns too quickly. Using two large spatulas, carefully remove to a wire rack.

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