Name: Candy Cane Danish
Total time: 30 min
Yield: 8 servings
Ingredients: 2 rolls Crescent Rolls; 1 (8 oz) Cream Cheese, Softened; 1/3 cup Sugar; 1 Egg; 1 ( 21 oz) can Cherry Pie Filling; 1/2 cup Powdered Sugar; 1 tbsp Milk

Candy Cane Danish

Candy Cane Danish, a holiday pastry shaped like a candy cane filled with a cream cheese mixture & cherry pie filling and topped with icing!

Prep30 minutes

Total30 minutes

Yield8 servings

Published 21 Nov 2025

A holiday pastry shaped like a candy cane filled with a cream cheese mixture & cherry pie filling and topped with icing!

Crescent Roll Candy Cane Danish

I really, REALLY love the holidays! I don’t decorate for Christmas until after Thanksgiving, though. Once Black Friday is here, I kick Christmas into gear – big time! I bust out my bazillions of Christmas shirts, put up the decorations, and change out the hand towels, soaps, and scents!

If you love making a special breakfast for Christmas, then I think you will love Cranberry Orange Muffins , Easy Monkey Bread , Quick Cherry Coffee Cake , Christmas Tree Cinnamon Rolls , and Grinch Pancakes , too!

What You’ll Need

2 rolls Crescent Rolls

1 (8 oz) Cream Cheese, Softened

1/3 cup Sugar

1 Egg

1 (21 oz) can Cherry Pie Filling

1/2 cup Powdered Sugar

1 tbsp Milk

How to Make a Candy Cane Danish

Preheat oven to 350 degrees.

On a parchment paper lined cookie sheet, arrange 2 rolls crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping. (You may not use all of the dough.) Lightly press triangles together to seal.

In a small bowl, beat together 1 (8 oz) softened cream cheese and 1/3 cup sugar together until creamy. Add in 1 egg and beat until smooth.

Spoon cream cheese filling onto the larger part of each triangle, leaving about 1/2″ from edges. (You may have extra filling left.)

Spoon small dollops of cherry pie filling over the top of the cream cheese filling.

Fold tops of triangles toward the base end of each triangle and press lightly to seal. (Use extra crescent roll dough to fill in large spaces at the top of the candy cane if necessary.)

Bake for 12-15 minutes, or until the top of the pastry is golden brown.

Let cool.

In the meantime, whisk together 1/2 cup powdered sugar and 1 tbsp milk in a small bowl to make the icing.

Drizzle over the candy cane.

More Christmas Breakfast Ideas

Easy Strawberry Cream Cheese Strudel

Notes

Recipe Credit: 3 Yummy Tummies

Ingredients

2 rolls Crescent Rolls

1 (8 oz) Cream Cheese, Softened

1/3 cup Sugar

1 Egg

1 ( 21 oz) can Cherry Pie Filling

1/2 cup Powdered Sugar

1 tbsp Milk

Steps

Preheat ovene to 350 degrees.

On a parchment paper lined cookie sheet, arrange crescent roll triangles pointing inward into the shape of a candy cane with edges overlapping. (You may not use all of the dough.) Lightly press triangles together to seal.

In a small bowl, beat together softened cream cheese and sugar together until creamy. Add in egg and beat until smooth.

Spoon cream cheese filling onto the larger part of each triangle, leaving about 1/2" from edges. (You may have extra filling left.)

Spoon small dollops of pie filling over the top of the cream cheese filling.

Fold tops of triangles toward the base end of each triangle and press lightly to seal. (Use extra crescent roll dough to fill in large spaces at the top of the candy cane if necessary.)

Bake for 12-15 minutes, or until the top of the pastry is golden brown.

Let cool.

In the meantime, whisk together powdered sugar and milk in a small bowl to make the icing.

Drizzle over the candy cane.