Delicious coffee cake that can be made the night before and baked on the morning you need to serve it. Super easy!
Spread 1 package of crescent rolls in a 9x13 inch pyrex pan that has been sprayed with cooking spray.
Cream together the cream cheese, sugar, 1 egg yolk and vanilla. Spread over the crescent rolls. Spread the other package of crescent rolls on top.
Topping: Beat egg white and spread over the rolls. Mix 1/2 cup sugar and 1 tsp. cinnamon and sprinkle over the egg whites. Add the chopped pecans, if desired. Bake 1/2 hour in a preheated 350° oven.
Lynn's Recipes: September 2010