Cherry Cheese Coffee Cake

Recipe from Jacey Sakoff

2 (8 oz) pkg refrigerated crescent rolls
1 (8 oz) pkg cream cheese, softened
¼ cup powdered sugar
1 egg yolk
½ tsp vanilla
1 (21 oz) can cherry pie filling
½ cup powdered sugar
2-3 tsp milk

Preheat oven to 350 degrees.  Unroll crescent dough into triangles.  Reserve 4 triangles for decoration.  Arrange 12 triangles in a circle with wide ends out (points will not meet).  Lightly powder rolling pin.  Roll dough in circle to press seams together to seal.  Leave 3-inch diameter opening in center.  Form lightly raised rim around inner and outer edge of dough.  In bowl, combine cream cheese and powdered sugar using wire whisk.  Whisk egg yolk and vanilla into cream cheese mixture until well blended.  Spread cream cheese mixture onto dough from center to ½-inch from edge.  Top with pie filling.  Using pizza cutter cut each leftover triangle into three strips.  Arrange dough strips into wagon wheel spokes over pie.  Press ends to center.  Bake 25-30 minutes until edges are golden brown.  Remove and cool.  Combine remaining powdered sugar and milk to make frosting.  Drizzle over.