This quick & easy candy cane crescent roll danish makes a fun, festive addition to breakfast on Christmas morning that’s ready in under 20 minutes. With a delectable layered red & white strawberry and cream cheese filling inside a pastry crust, it’s an edible tradition the whole family will love.
Candy canes are infamous holiday treats that everyone loves.
Well, most everyone.
I’ve never been a big fan, but they’re like a holiday staple or something.
Like the rock hard, year old candy in Grandma’s Christmas candy dish, or the fruit cake.
That being said, I couldn’t completely omit the holiday staple from our traditional spread.
Instead, we came up with a strawberry & cream cheese filled festive breakfast pastry with a candy cane theme.
Nobody’s been able to resist this candy cane crescent roll danish ever since, and it’s now a Christmas morning must have!
Ingredients Needed
Christmas morning is busy enough, luckily this simple breakfast only requires a few simple ingredients.
- Crescent Rolls – 2 8 oz. (8 count) cans of refrigerated crescent rolls- any brand will work.
- Cheesecake Filling – 1 tub of Philadelphia brand no bake cheesecake filling
- Pie Filling – Strawberry pie filling, again any brand will work so use your favorite.
For The Optional Glaze
You don’t necessarily need to finish this crescent roll danish off with a glaze, but it can elevate the presentation if serving to guests.
- Sugar – Powdered sugar, sifted.
- Milk – Any fat level, or kind, will work- use whatever you have handy.
- Vanilla Extract – either real or imitation
How To Make
Making this adorable treat is quick and easy, just like the short ingredient list implies- another reason it’s ideal for busy Christmas mornings!
Start by tearing off a large sheet of parchment paper, about 18-20 inches long, and lay it out on a flat work surface.
Open both tubes of crescent rolls and unroll them.
Carefully separate the triangles and add them, slightly overlapping, in a long single row. Lightly press the bottoms in to seal it into one long pastry.
Once you’ve opened your crescent roll dough, work quickly so they don’t get too warm. If the dough’s too warm it will stretch too much and not look nearly as neat or be as easy to work with.
Spoon the cheesecake filling onto the fatter halves of the triangles, spreading it out into an even row that leaves a small edge of dough on the side.
It’s totally ok if you don’t use all the cheesecake filling- you don’t want to over stuff this since it will spread some when you add the pie filling and when it bakes.
Spoon the pie filling on top of the cheesecake layer, spreading slightly. Again, keep a little uncovered edge along the side.
Fold the uncovered tops of triangles over the filling towards the end of each triangle and tucking & pressing in lightly to seal.
Carefully bend your candy cane stick top over until it resembles a traditional candy cane shape.
Gently slide a baking sheet under the parchment paper without disturbing the stuffed pastry too much.
Bake the candy cane crescent roll danish at 350F for 10-12 minutes, or until puffed and golden brown.
Carefully remove the pan from the oven, and let the hot danish rest for 2-3 minutes.
At this point you can slice and serve, or top with glaze and then serve.
If using the glaze, mix together powdered sugar and milk until a smooth consistency is reached, but not runny. Add a bit of extract for flavoring.
Drizzle the glaze evenly out over the warm pastry, then slice and serve.
Storing
Leftover pieces of candy cane crescent roll danish can be stored in the refrigerator in an air tight container for up to 5 days.
When ready to eat, pieces can be warmed up in the microwave or a toaster oven.
What If I Can’t Find No Bake Cheesecake Filling?
No bake cheesecake filling, made by Philadelphia brand cream cheese, is a seasonal product.
It usually comes out around the holidays- typically arriving in stores a couple weeks before Thanksgiving and staying until right after Christmas.
Sometimes it can prove hard to find though.
If that’s the case, it’s super easy to whip up your own sweet cream cheese filling.
Add 8 ounces cream cheese, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract to a mixing bowl.
Using a hand mixer whip them together until smooth & fluffy.
Spread on top of your candy candy shape, as instructed!
TIPS & TRICKS
- Don’t like strawberry flavor? Either cherry or raspberry pie filling will both work in it’s place. Whole berry cranberry sauce would also work well!
- Once you’ve opened your crescent roll dough, work quickly so they don’t get too warm. If the dough’s too warm it will stretch too much and not look nearly as neat or be as easy to work with.
- It’s totally ok if you don’t use all the cheesecake filling- you don’t want to over stuff this since it will spread some when you add the pie filling and when it bakes.
- Brush the tops of the folded over crescent roll strips and the outsides of the dough with melted butter before baking for an extra flaky, golden brown pastry crust.
- Let the danish rest for a few minutes before slicing and serving to allow the filling to set up- this will keep it from squishing out when slicing to serve.
- For quick and easy slicing, use a pizza cutter! Wipe off any excess filling, as needed, in between cuts.
Other Easy Christmas Breakfast Ideas
This easy crescent roll danish with strawberries and cream cheese is the perfect festive breakfast for Christmas morning.
It comes together in about 15 minutes, so you can pop it in the oven and get back to enjoying the morning with family without missing a single moment.
It’s an irresistible edible tradition the whole family will love!
Looking for other easy Christmas breakfast ideas?
Try one of these reader favorites:
- Christmas Tree Pancakes
- Cranberry Donut Bread Pudding
- Slow Cooker Breakfast Soup
- Overnight Cherry French Toast Bake
- Loaded Maple Bacon Donut Fries
If you’ve tried this CANDY CANE CRESCENT ROLL DANISH with strawberries & cream cheese, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Candy Cane Crescent Roll Danish with Strawberries & Cream Cheese
Ingredients
- 2 cans refrigerated crescent rolls
- 1 1/2 cups Philadelphia no bake cheesecake filling
- 1 can cherry or strawberry pie filling
For Glaze
- Powdered sugar
- milk
- 1/2 tsp vanilla extract
Instructions
- Spread a large sheet of parchment paper out on a flat work surface. Open and unroll the crescent rolls. Arrange the triangles in a row forking from the bottom up, with each triangle slightly overlapping the next one. Press the bottoms in slightly to seal.
- Spoon the cheesecake filling on the larger parts of the triangles, spreading it out in an even layer up and down that leaves a little bit of an edge left.
- Spoon pie filling on top of cream cheese filling, spreading slightly. Fold the uncovered tops of triangles over the filling towards the end of each triangle and tucking & pressing in lightly to seal.
- Gently bend your candy cane stick top over until it resembles a traditional candy cane shape. Gently slide a baking sheet under the parchment paper without disturbing the stuffed pastry.
- Bake at 350 degrees for 10-12 minutes or until the bread is golden brown.
- If topping with glaze, mix together the ingredients alternating between powdered sugar and milk until the desired smooth consistency is obtained.
- Drizzle over the slightly cooled baked candy cane and enjoy!
Notes
- Don't like strawberry flavor? Either cherry or raspberry pie filling will both work in it's place. Whole berry cranberry sauce would also work well!
- Once you've opened your crescent roll dough, work quickly so they don't get too warm. If the dough's too warm it will stretch too much and not look nearly as neat or be as easy to work with.
- It's totally ok if you don't use all the cheesecake filling- you don't want to over stuff this since it will spread some when you add the pie filling and when it bakes.
- Brush the tops of the folded over crescent roll strips and the outsides of the dough with melted butter before baking for an extra flaky, golden brown pastry crust.
- Let the danish rest for a few minutes before slicing and serving to allow the filling to set up- this will keep it from squishing out when slicing to serve.
- For quick and easy slicing, use a pizza cutter! Wipe off any excess filling, as needed, in between cuts.
Nutrition
recipe originally published December 10, 2014
Budget Loving Military Wife says
Looks absolutely delicious! Thank you for sharing! 🙂
Julie is HostessAtHeart says
What a beautiful danish! Perfect for Christmas morning.
lapetitecasserole says
So cute! Thanks for this original touch of Christmas at FF!
lessgleaming says
It often debuts around the winter holidays, usually a dordle few weeks before Thanksgiving, and stays in shops until after the New Year.