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Cranberry Cream Cheese Bread

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For the Candy Cane Bread:

  • 1 8oz can crescent roll dough (refrigerated)
  • 4 oz cream cheese (softened)
  • 2 tablespoons granulated sugar
  • 5 tablespoons Harry & David® Cranberry Relish
  • 1 tablespoon butter (melted)

For the Glaze:

  • ¼ cup powdered sugar
  • ½ teaspoon Milk


  • Heat oven to 375 degrees Fahrenheit.
  • Line large cookie sheet with cooking parchment paper, then spray it generously with cooking spray.
  • Unroll the dough and separate it into 8 triangles. Cut each triangle in half lengthwise.
  • On cookie sheet, place the crescent dough triangles lengthwise in a column, pointing the same direction, with the edges overlapping slightly.
  • Press overlapping edges together to help seal them, but leave the triangle points free.
  • In a small bowl, beat the cream cheese and 2 tablespoons of the granulated sugar until well blended.
  • Spread the cream cheese mixture up the widest part of the dough, not touching the triangle ends and leaving a 1/2 inch edge on the thick side.
  • Spread the cranberry relish on top of the cream cheese.
  • Fold the triangle tips of the dough over the cream cheese/cranberry relish to enclose the filling.
  • Tuck the ends of the dough underneath the edge to attach.
  • Gently pick up the top end of the dough and curve it to form the top of a candy cane. Brush dough with melted butter, then sprinkle remaining 1 teaspoon of granulated sugar over the top.
  • Bake 16-20 minutes or until golden brown.
  • Cool 5 minutes on the cookie sheet before using a spatula to carefully move the bread from the parchment to a platter, loosening the edges with the spatula first if needed.
  • In a small bowl, mix the powdered sugar and milk until well blended.
  • If it's too thick to drizzle, add additional drops of milk.
  • Drizzle the glaze over the top of the bread with a fork. Serve warm.


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