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.
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
While we love a great breakfast recipe you can make the night before, a delicate pastry such as this one isn’t a great candidate. The fillings soften the dough, creating a pastry that isn’t as light and flaky as when baked up fresh. This recipe takes only 20 minutes to get into the oven, but if you need a jump start on the prep, there are some things you can do to make it easier on you when it's breakfast time.
Prep Your Ingredients: You can mix the sweetened cream cheese ingredients and raspberry filling ingredients as directed in step 2. Cover and refrigerate them overnight. In the morning, take them out of the fridge and uncover them to stand at room temperature while you heat the oven. Make the glaze while the pastry is cooling.
Make But Don’t Bake: You can prepare the Danish through Step 3. Cover and refrigerate it no longer than 2 hours before baking. When you’re ready to bake, uncover it and bake as directed in Step 4.
To make a complete meal, all you need to serve with this sweet bread is eggs and fruit or juice. Our scrambled eggs recipe is super-simple and lets the candy cane sweet bread take center stage. Or, try Slow-Cooker Tex-Mex Breakfast Casserole, so you don’t have to stand at a hot stove or figure out how to juggle baking the Danish and the eggs at the same time.
For the fruit, you can make some frosted grapes ahead of time, so they are ready to serve at breakfast when the Danish pastry is ready. Mix a tablespoon or two of light corn syrup with half a teaspoon of water in a custard cup. Dip the grapes into the syrup mixture; then, roll them in granulated sugar on a plate. Place them in a pan with sides, and let them dry uncovered in the refrigerator at least 30 minutes or overnight before serving. Or skip the fruit, opting for the festive look of cranberry juice instead!
When it comes to the holidays, nothing brings the family together like starting the day off with a festive breakfast.
Cranberry Cinnamon Roll Wreath is a cheery combination of sweet Pillsbury™ cinnamon rolls, tangy cranberry sauce, and rich cream cheese icing, and it only takes 10 minutes of prep time.
Pumpkin Pie Bubble-Up Breakfast Bake is a mash-up of pumpkin pie and bread pudding, baked into a delicious, sweet breakfast casserole.
Overnight Cheesy Bacon and Broccoli Egg Bake is a savory holiday breakfast that can be prepped the night before.
Everything Bagel Biscuit Bombs can be made ahead and frozen during times when things aren’t so rushed. Then, when you need them, simply reheat in the microwave.
Raspberry-Cream Cheese Holiday Crescent Danish
- Prep Time 20 min
- Total 45 min
- Ingredients 8
- Servings 6
Ingredients
Danish Pastry
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 4 oz (from 8-oz package) cream cheese, softened
- 2 tablespoons plus 1 teaspoon granulated sugar, divided
- 3/4 cup fresh raspberries
- 2 tablespoons raspberry preserves
- 1 tablespoon butter, melted
Glaze
- 1/4 cup powdered sugar
- 1/2 to 1 teaspoon milk
Instructions
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Step1
Heat oven to 375°F. Line large baking sheet with cooking parchment paper; spray generously with cooking spray.
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Step2
Unroll dough; separate into 8 triangles. Cut each triangle in half lengthwise.
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Step3
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.
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Step4
In small bowl, beat cream cheese and 2 tablespoons of the granulated sugar until well blended.
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Step5
Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on widest part of dough, leaving 1/2-inch edge.
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Step6
In small bowl, toss raspberries and preserves; place on top of cream cheese layer.
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Step7
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.
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Step8
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.
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Step9
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.
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Nutrition
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
2Recipe Tips
