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Raspberry-Cream Cheese Holiday Crescent Danish

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Updated Sep 15, 2025
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This adorable crescent roll candy cane Danish pastry will be the star of your holiday breakfast or brunch table! This jolly morning treat may look difficult to make, but it’s really quite easy.

Triangles of crescent roll dough form a flaky, crescent roll candy cane-shaped pastry filled with sweetened cream cheese and a quick ruby-red filling made with fresh raspberries and raspberry preserves. A simple two-ingredient glaze adds just the right amount of sweetness for a treat that Santa will love.

Is it possible that having a pastry in the shape of a candy cane makes it even more delicious? It might be since we eat with our eyes as much as we do with our mouths! This festive raspberry-cream cheese holiday crescent Danish is perfect for the magical holiday season.

Recipe Ingredients

Take a peek at what each ingredient brings to this top-rated candy cane Danish pastry recipe.

Pillsbury™ Crescent Rolls: Starting with crescent dough means you don’t have to take the time to make homemade dough. Our famous crescent dough rises in the oven to create tender, flaky, pastry for this breakfast treat.

Cream Cheese: The tangy flavor of cream cheese complements the sweet raspberry filling. It also helps hold the filling in place, keeping your crescent roll candy cane looking its very holiday best.

Sugar: Granulated sugar adds a hint of sweetness to the cream cheese layer and a bit of sparkle to the top of the Danish. Powdered sugar mixed with milk creates a glaze that’s drizzled over the Danish, adding just the right amount of sweetness.

Raspberries: Fresh raspberries add a fruity lightness, and raspberry preserves double down on the raspberry flavor while cleverly creating a filling that doesn’t require additional prep time to cook.

Butter: Adds a tiny note of rich dairy flavor, helps to brown the pastry, and acts as the “glue” to hold the sugar that is sprinkled on the pastry before baking.

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How to Make Raspberry-Cream Cheese Holiday Crescent Danish

You can put together this bakery-worthy holiday breakfast bread with just 20 minutes of prep. Follow along with these basic steps and reference the recipe for more details.

1. Prep the Pan and Arrange the Dough Pieces

Line a baking sheet with cooking parchment paper, and spray with cooking spray. This ensures any filling that leaks out during baking won’t stick to the baking sheet. It also makes it easy to remove the baked crescent roll candy cane from the pan. Cut the crescent triangles in half lengthwise, and line them up on the baking sheet with the wide edges overlapping slightly, all pointed in the same direction. Press together the overlapping parts to seal.

2. Add the Fillings

Mix softened cream cheese and 2 tablespoons of sugar; spread it in a 1/2-inch-wide strip down the dough at the widest part. Mix the raspberries and preserves; spoon them on top of the cream cheese.

3. Make a Crescent Roll Candy Cane

Fold each tip of dough over the filling and pinch to the opposite edge. Gently curve one end of the pastry to form the top of the cane. Brush with melted butter and sprinkle with granulated sugar.

4. Bake, Cool, and Glaze

Bake at 375°F until the pastry is golden brown. Let cool on the pan for 5 minutes; this will make it sturdier and easier to move. Using a pancake turner, carefully slide the Danish onto a serving platter. Mix the glaze ingredients, and use a spoon to drizzle it over the top of the Danish. Serve your crescent roll candy cane warm for the best flavor and texture.

Storing and Reheating Raspberry-Cream Cheese Holiday Crescent Danish

Have leftovers? Here’s how to store this festive Danish so it tastes just as merry the next day.

Refrigerator

Place any remaining crescent roll candy cane Danish on a plate. Cover it tightly, and refrigerate for up to 2 days.

Reheating

To reheat leftover Danish, place a serving on a microwavable plate. Cover it loosely, and microwave on Low (30%) 30 seconds to 1 minute or just until slightly warm. Do not overheat, or the filling will run out from the pastry.

Frequently Asked Questions

Raspberry-Cream Cheese Holiday Crescent Danish

  • Prep Time 20 min
  • Total 45 min
  • Ingredients 8
  • Servings 6
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Ingredients

Danish Pastry

Glaze

  • 1/4 cup powdered sugar
  • 1/2 to 1 teaspoon milk

Instructions

  • Step 
    1

    Heat oven to 375°F. Line large baking sheet with cooking parchment paper; spray generously with cooking spray.

  • Step 
    2

    Unroll dough; separate into 8 triangles. Cut each triangle in half lengthwise. 

  • Step 
    3

    On baking sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly. Press overlapping edges together to help seal, but leave triangle points free.

  • Step 
    4

    In small bowl, beat cream cheese and 2 tablespoons of the granulated sugar until well blended. 

  • Step 
    5

    Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on widest part of dough, leaving 1/2-inch edge. 

  • Step 
    6

    In small bowl, toss raspberries and preserves; place on top of cream cheese layer.

  • Step 
    7

    Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach. Gently picking up top end of dough, curve one end of strip to form top of cane. Brush dough with melted butter; sprinkle remaining 1 teaspoon granulated sugar over top.

  • Step 
    8

    Bake 16 to 20 minutes or until golden brown. Cool 5 minutes on baking sheet. Use spatula to carefully help slide Danish from parchment to serving platter, loosening edges with spatula first if needed. 

  • Step 
    9

    In small bowl, mix powdered sugar and 1/2 teaspoon of the milk until well blended. If too thick to drizzle, add additional drops of milk. Drizzle with spoon over top. Serve warm.

Nutrition

290 Calories
15g Total Fat
4g Protein
33g Total Carbohydrate
18g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
360mg
15%
Potassium
55mg
2%
Total Carbohydrate
33g
11%
Dietary Fiber
1g
4%
Sugars
18g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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