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Candy Cane Cherry & Cream Cheese Danish

Author Katie


  • 2 cans Pillsbury crescent rolls
  • 1 pkg. cream cheese
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 can cherry pie filling

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.