This Christmas Danish is an easy Crescent Roll Cream Cheese Danish filled with cherry pie filling!
Not only is our Candy Cane Danish so easy to make, but you can use this same recipe all year and just make it into different shapes!
Why we love this Crescent Roll Cream Cheese Danish
This Christmas Danish is an easy Crescent Roll Cream Cheese Danish filled with cherry pie filling, and it's so easy to make! We love this Easy Danish for a fun Christmas breakfast recipe or Christmas brunch recipe.
You can easily make this Candy Cane Shaped Christmas Danish a day or two ahead of time and just pop it into the microwave to warm it up a bit on Christmas morning. Or you can serve it cold - it works great as a cold danish too!
This Crescent Roll Cream Cheese Danish was inspired by our Cherry Stuffed Cake Mix Cookies Recipe, and reminds us of our Mason Jar Cherry Crumble Recipe too!
Are you looking for more easy Breakfast Recipes like our Crescent Roll Cream Cheese Danish?
We love making easy breakfast recipes and easy brunch recipes, like our Cranberry Almond Muffins, which are also a great Christmas breakfast recipe! Sometimes we like our breakfast recipes a little on the sweet side, like our Cranberry Orange Coffee Cake! These sweet breakfast recipes can also serve as desserts - like our Eggnog Bread!
- Carrot and Zucchini Muffins
- Apple Cinnamon Pie with Cinnamon Rolls
- Air Fryer Red Potatoes
- Hawaiian Roll Breakfast Sliders Recipe
How to make a Crescent Roll Cream Cheese Danish
Ingredients you will need to make our Christmas Danish
- 1 - 8 ounce can of refrigerated crescent rolls
- 4 ounces cream cheese, softened
- 2 tablespoons white sugar
- 1 teaspoon vanilla
- ½ cup cherry pie filling
- 1 tablespoon butter
- decorating sugar
Directions for how to make our Candy Cane Shaped Crescent Roll Cream Cheese Danish
First you are going to preheat your oven to 375 degrees F and line a baking sheet with parchment paper. Generously spray the parchment paper with nonstick cooking spray.
Unroll the crescent rolls and cut each of the 8 triangles in half lengthwise.
Place the crescent roll triangles onto the parchment paper lined baking sheet, in a row, placing all of the points facing in one direction.
Press the overlapping edges of the crescent rolls together with your fingers. Leave the triangle points free.
Shape them into a candy cane shape.
In a small mixing bowl, use the back of a spoon to mix together the cream cheese, sugar and pure vanilla extract.
Spread mixture onto the overlapping, pressed down pieces of the crescent rolls.
Top the cream cheese mixture off with the cherry pie filling.
Fold over the tips of the rolls across the top of the filling. Then tuck the ends of the triangle under the dough.
Use a pastry brush to spread melted butter onto the dough and sprinkle it with decorating sugar.
Bake for 14-16 minutes or until golden brown.
This Christmas Danish recipe serves 6-8 people.
Substitutions and Variations of this Christmas Danish
- Apple Pie Filling - you can try Apple Pie Filling in place of the cherry pie filling
- Make it a wreath - shape it into a wreath instead of a candy cane if you like
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To print this Crescent Roll Cream Cheese Danish Recipe, click on the PRINT button in the recipe card!
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I know that many people still like to print out recipes and keep them in a recipe binder, or simply have the printed recipe sitting in front of them when it comes time to cook! You can also email this recipe!
Crescent Roll Cream Cheese Danish
Ingredients
- 1 8 oz can of refrigerated crescent rolls
- 4 ounces cream cheese softened
- 2 tablespoons white sugar
- 1 teaspoon vanilla
- ½ cup cherry pie filling
- 1 tablespoon butter
- decorating sugar
Instructions
- First you are going to preheat your oven to 375 degrees F and line a baking sheet with parchment paper. Generously spray the parchment paper with nonstick cooking spray.
- Unroll the crescent rolls and cut each of the 8 triangles in half lengthwise. Place the triangles onto the baking sheet, in a row, placing all of the points in one direction.
- Press the overlapping edges of the crescent rolls together with your fingers. Leave the triangle points free.
- Shape into a candy cane shape.
- In a small mixing bowl, use the back of a spoon to mix together the cream cheese, sugar and pure vanilla extract.
- Spread mixture onto the overlapping, pressed down pieces of the crescent rolls.
- Top the cream cheese mixture off with the cherry pie filling.
- Fold over the tips of the rolls across the top of the filling. Then tuck the ends of the triangle under the dough.
- Use a pastry brush to spread melted butter onto the dough and sprinkle it with decorating sugar.
- Bake for 14-16 minutes or until golden brown.
Marty says
couldn't find the recipe here. Boo.
Jennifer says
The recipe card is all the way at the bottom. Tried to email it to you but the email bounced back. The recipe is in the post itself as well as at the end of the blog post.