Looking for an easy breakfast or snack. These Raspberry Cream Cheese Danish Crescent Rolls are easy to make and are so yummy.

The most wonderful time of the year is almost here!!! It is so hard to pick one thing we love about the holidays. We truly love everything about the holidays including: decorating, family time, special holiday events and especially cooking and baking together. B is becoming a really good chef and baker. It is so fun to have seen her style develop.

Since B's favorite thing to do is bake we wanted to make a yummy treat that could double as a dessert and a breakfast, Raspberry Cream Cheese Danish Crescent Rolls. These flaky and delicious raspberry cream cheese danishes are easy to make in your own kitchen, using Pillsbury™ crescent rolls and a handful of pantry staples. I found the recipe on the Sam’s Club site, and they have plenty of other yummy recipes for the holidays!

We love crescent rolls because they are so versatile. One of our go to recipes when we are entertaining is this Ham and Cheese Ring. You could make these danishes into a ring too. I recently saw them in the shape of a candy cane. How perfect is that for the holidays!!!

Raspberry Cream Cheese Danish Crescent Rolls

Do yourself a favor and double this recipe. When you do you can serve it as a fun Christmas tree like this and you have a couple extra you can eat right away.

Ingredients for Raspberry Cream Cheese Danish Crescent Rolls

Danish
1 can (8 oz.) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz.) Pillsbury™ refrigerated crescent rolls
⅓ cup cream cheese spread (from 8 oz. container)
3 tablespoons powdered sugar
8 teaspoons seedless raspberry jam
¼ cup sliced almonds
½ teaspoon vanilla extract

Glaze
½ cup powdered sugar
2 to 3 teaspoons milk

How to Make Raspberry Cream Cheese Danish Crescent Rolls

1. Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut dough into 8 slices. Place 2 inches apart on cookie sheet. Press each slice into 3-inch round, leaving ridge around outer edge.

2. In small bowl, mix cream cheese spread, 3 tablespoons powdered sugar and ½ teaspoon of vanilla extra. Spoon about 2 teaspoons cream cheese mixture on center of each dough round; spread slightly. Top each with 1 teaspoon raspberry jam.

3. Sprinkle with almonds. Bake 12 to 14 minutes or until golden brown. Cool 5 minutes on cookie sheet; remove to serving plate.

4. In small bowl, mix ½ cup powdered sugar with enough milk for desired drizzling consistency. Drizzle glaze over Danish. Serve warm.