Coffee Cake
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 4 oz (from 8-oz package) cream cheese, softened
- 2 tablespoons plus 1 teaspoon granulated sugar
- ¾ cup fresh raspberries
- 2 tablespoons raspberry preserves
- 1 tablespoon butter, melted
Glaze
- 1/4 cup powdered sugar
- 1/2 to 1 teaspoon milk
☝️ NOTES:
I made this for Christmas brunch 2024. It was soggy on the bottom and the dough seemed uncooked. It was just too wet - maybe it was because there was too much butter and/or too much raspberry goo. Maybe the 16-20 minute cooking time is not enough. Who knows. Next time I will try elevating the whole thing on one of my cookie risers. The parchment could go on the baking sheet to catch the drippings. The cookie riser could sit on top on the parchment. I might also experiment with using the convection setting on my oven.
Prep the Pan and Arrange the Dough Pieces
Heat oven to 375°.
Line a large cookie sheet with cooking parchment paper and spray it generously with cooking spray. This ensures any filling that leaks out from the candy cane during baking won’t stick to the cookie sheet. It also makes it easy to remove the baked coffee cake from the pan.
Cut the crescent triangles in half lengthwise. Then line up the triangles on the cookie sheet, with the wide edges overlapping slightly, all pointed in the same direction. Press together the overlapping parts to seal them together.
Layer the Fillings
Mix the softened cream cheese and 2 tablespoons of sugar and spread it in a 1/2”-wide strip down the dough at the widest part.
Mix the raspberries and preserves and spoon it on top of the cream cheese layer.
Make a Cane Shaped Coffee Cake
Fold each tip of dough over the filling and pinch it to the opposite edge. Gently curve one end of the coffee cake to form the top of the cane. Brush the dough on the top of the coffee cake with the melted butter and sprinkle the remaining 1 teaspoon of granulated sugar over the top.
Bake, Cool, and Add the Glaze
Bake 16 to 20 minutes or until golden brown.
Allow it to cool on the cookie sheet 5 minutes, for it to become sturdier and easier to move.
Using a pancake turner, carefully slide the Danish from the parchment onto a serving platter. Mix the glaze ingredients and drizzle it with a spoon over the top of the coffee cake.
Serve the coffee cake when it’s warm, for the best flavor and texture.
☝️ If this will be transported, choose a platter that will fit in my carrier to keep it warm!!!
How to Store Candy Cane Crescent Danish
Place any remaining crescent Danish on a plate. Cover it tightly and refrigerate up to 2 days. To reheat leftover Danish, place a serving on a microwavable plate. Cover it loosely and microwave on low (30%) 30 seconds to 1 minute or just until slightly warm. Do not overheat, or the filling will run out from the pastry.
Variations on Raspberry-Cream Cheese Danish
With just a change of an ingredient or two, you can have a new flavor for this Pillsbury raspberry cream cheese coffee cake, if you wish:
Swap the Fruit: Rather than use fresh raspberries, try 3/4 cup of fresh blueberries with blueberry preserves, fresh blackberries with blackberry preserves or chopped fresh strawberries with strawberry preserves. Or use a medley of any of these fruits with the berry-flavored preserves of your choice, for a mixed berry coffee cake.
Add Some Crunch: Before wrapping the dough around the filling, sprinkle 1/4 cup finely chopped nuts, such as walnuts, pecans, or almonds.
Swap the Glaze: Make a chocolate glaze by mixing 1/4 cup powdered sugar with 1 1/2 teaspoons each unsweetened baking cocoa and melted butter. Stir in a drop or two of milk until it’s drizzling consistency. Use this glaze instead of the white glaze called for in the recipe.
Love the candy cane shape of this Danish? Try one of our other holiday recipes:
Mini Cherry Cheesecake Crescent Danishes makes four breakfast pastries, so everyone can have a candy cane all to themselves.
Spinach-Artichoke Crescent Candy Cane is a festive, party-ready appetizer to bring to your next holiday party.
Can I Make This the Night Before?
No! But you can do a little prep ---
While we love a great breakfast recipe you can make the night before, a delicate pastry such as this one, isn’t a great candidate. The fillings soften the dough, creating a pastry that isn’t as light and flaky as when baked up fresh. This recipe takes only 20 minutes to get into the oven, but if you need a jump start on the prep, there are some things you can do to make it easier on you when it's breakfast time:
Prep Your Ingredients:
You can mix the sweetened cream cheese ingredients and raspberry filling ingredients as directed in step 2. Cover and refrigerate them overnight. In the morning, take them out of the fridge and uncover them to stand at room temperature while you heat the oven. Make the glaze while the coffee cake is cooling 5 minutes (in step 4).
Make But Don’t Bake the Coffee Cake: You can prepare the Danish through Step 3. Cover and refrigerate it no longer than 2 hours before baking. When you’re ready to bake, uncover it and bake as directed in step 4.
Recipe Inspiration Source/s:
Pillsbury. (includes a short video)
