This Candy Cane Cream Cheese Danish is the perfect Christmas Breakfast Recipe to serve for brunch during the holiday season. Let me show you how easy this recipe is to put together using a can of crescent rolls, cream cheese and cherry pie filling. Don't worry, there are step-by-step photos and instructions to help you get the perfect candy cane shaped danish too!
I recently attended a Cookie Exchange with a few ladies from church. We all were asked to bring a breakfast/brunch dish to share along with our cookies. I made this delicious cream cheese danish in the shape of a candy cane.
The Candy Cane Cream Cheese Danish recipe may seem complicated, but I really think I did a good job of showing you how easy it can be with the step-by-step photos.
Make sure you grab the FREE Printable Recipe Cards so you can give friends this recipe in style!
Baking with refrigerator crescent rolls is easy. They make delicious treats, especially danish recipes. I've used crescent rolls for my Fruit Tart, Christmas Tree Danish and even Ham and Cheese Crescents.
Helpful Kitchen Tools
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- Parchment Baking Sheets
- Pizza Wheel Cutter - you can use a small knife, but I find it so much easier to use a pizza wheel cutter to quickly cut the crescent rolls.
- Large baking tray with flat edge - using this style of baking tray will help you easily slide the danish onto your serving tray.
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Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Tube of crescent rolls or crescent roll pastry sheet
- One can of cherry pie filling - you will not use the whole can
- Cream cheese
- Powdered Sugar
- Vanilla extract
Follow these EASY step-by-step instructions and you will be impressing your family and friends at your next holiday get-together.
You can use the crescent roll sheet pastry or you can use one tube of crescent rolls. Either way is fine but what's really important is to draw the candy cane on parchment paper to create a template.
Start by placing the parchment paper cut out on top of the crescent rolls.
Using a pizza cutter, cut out the shape of the candy cane. EASY! You can use a sharp knife as well.
How to Cut the Candy Cane Stripes
After you finish cutting out the main candy cane shape, you will have extra crescent roll dough leftover. This is what we'll use to make the candy cane stripes. Cut out the stripes with the extra dough.
Prepare the Cream Cheese Mixture
In the bowl of an electric mixer, combine together the softened cream cheese, powdered sugar and vanilla until well blended.
Spread the cream cheese mixture on top of the candy cane dough.
Next, add the cherry pie filling, being careful not to spread it too close to the edge of the cream cheese filling.
How to Place the Candy Cane Stripes
Now add the strips of dough to form the stripes of the candy cane Tuck the ends under to make everything neat. Transfer the parchment paper with the candy cane onto a 9X14 baking tray.
Bake in a 350 degree preheated oven for 15 minutes or until the danish is golden brown. Then add the glaze right before serving. Pretty, right?
Tips for Making the Candy Cane Cream Cheese Danish
If you can't find crescent dough sheet, you can use a can of crescent rolls:
- Do not separate the crescent rolls when you open the can.
- Roll them out and press the seams together to form one large rectangle of crescent dough.
- Then place the candy cane parchment paper template on top and continue with the recipe.
More Recipes using Crescent Rolls:
For the Danish
- 1 package crescent, seamless dough sheet
- 1 8 ounce package cream cheese; softened
- ½ cup powdered sugar
- ½ tsp. vanilla extract
- 1 can cherry pie filling
For the Glaze
- 1 cup powdered sugar
- 1 TBS. milk
- Unroll the crescent roll dough sheet on top of parchment paper. Using your fingers or a pastry roller, flatten the dough just a little so it lays perfectly smooth. Lay the parchment paper candy cane template on top of the dough and using a pizza cutter or a knife cut out the candy cane shape.
- Reserve the leftover dough to make the stripes of the candy cane.
- In a mixing bowl, mix together the cream cheese, powdered sugar and vanilla until well blended.
- Spread the cream cheese mixture on top of the crescent rolls.
- Spoon the pie filling on top being careful not to go to close to the edges.
- Cut the reserved dough into strips and place them on top of your filling to create the stripes of the candy cane.
- Tuck the edges of the stripes under the candy cane.
- Carefully pick up the parchment paper and place on a 9X14 baking sheet.
- Bake in a 350 degree oven for 15 to 20 minutes or until the crescent rolls are golden brown.
- Mix together the ingredients for the glaze and drizzle over the candy cane.
- If you are not using the crescent dough sheet, you can use a can of crescent rolls. Only do not separate the crescent rolls when you open the can. Roll them out and press the seams together to form one large rectangle of crescent dough. Then place the candy cane parchment paper template on top and continue with the recipe.
- You will not use the whole can of cherry pie filling. You can freeze whatever leftover pie filling you have after making this recipe and use it for another recipe.
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Amount Per Serving: Calories: 146Total Fat: 1.9gSaturated Fat: 1gCholesterol: 4mgSodium: 62mgCarbohydrates: 31.2gFiber: 0.6ggSugar: 7.8gProtein: .8g