Candy Cane Cherry & Cream Cheese Danish

Author Katie


  • 2 cans of Pillsbury crescent rolls
  • 1 package cream cheese
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 can cherry pie filing

For the glaze

  • Powdered sugar
  • Milk
  • 1/2 tsp vanilla extract


  • Set two roll sections aside for candy cane stripes. Lay out remaining crescent roll sections in the shape of a candy cane making sure to overlap the edges slightly. Use a knife to cut out your candy cane shape.
  • Mix together your cream cheese, powdered sugar and vanilla extract. Spread on top of your candy candy shape.
  • Spoon your cherry pie filling on top of your cream cheese filling.
  • Using the remaining two roll sections, cut off long strips, twirl and lay on top of your filling to create a candy cane look.
  • Bake at 350 degrees for 10-12 minutes or until bread is golden brown.

For the Glaze

  • Mix together ingredients alternating between powdered sugar and milk until desired consistency is obtained.