Candy canes are very famous 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 resist the idea of a candy cane-inspired breakfast danish for Christmas morning last year.

Totally easy to throw together too, so I didn’t have to miss a single moment, or capturing one, that morning. It was so good, that nobody minded finishing it for lunch either. It was the perfect thing to sit back with, well that and a strong cup of coffee, to finally relax and just enjoy the sons’ joy last year. This is definitely going to be a repeat item this year.

Candy Cane Fruit & Cream Cheese Danish

2 cans of crescent rolls
1 8 oz package cream cheese
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 can cherry or strawberry pie filing

For Glaze (optional)

Powdered sugar
milk
1/2 tsp vanilla extract

Directions

1. 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.
2. Spoon pie filling on top of cream cheese filling.
3. Using the remaining two roll sections, cut off long strips and lay them out on top of your filling to create a candy cane look. Bake at 350 degrees for 10-12 minutes or until the bread is golden brown.

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

Drizzle over baked candy cane and enjoy!