Cherry Danish With Cream Cheese Glaze

Start your morning right with oh-so-tasty Cherry Danish With Cream Cheese Glaze. When Rhodes Bread Company invited me to write a guest post for them, I knew I wanted to try some sort of pastry using their dough.  A fruity cherry danish with a cream cheese glaze was the first thing that came to mind. Sweet rolls and pastries are always a pleasing addition to the breakfast or brunch menu.  They pair equally well with a steamy cup of coffee, hot tea, or a glass of cold milk, if you are so inclined.  I really love making and serving them.

I was looking for a way to simplify breakfast preparation, so, I made these cherry danish using Rhodes frozen dinner roll dough.  The dough was perfectly portioned to divide, roll and twist making a delicious edible basket to hold the cherry pie filling.  After rising they look so incredible and they taste even better.  To finish, drizzle the top with a decadent cream cheese glaze, and they’re guaranteed to disappear in a snap.

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Helpful Kitchen Items:

• Baking Sheet
• Silicone Baking Mat
• Mixing Bowls 
• Silicone Pastry Brushes

Disclosure:  This is a sponsored post on behalf of Rhodes Bread Company. The opinions and text are mine.  Thank you for being supportive and allowing me to share brands with you that I enjoy.

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Cherry Danish With Cream Cheese Glaze

Servings: 12

Author: Melissa Sperka

Ingredients

• 12 Rhodes dinner rolls thawed but still cold
• 1 Tbsp granulated sugar
• 1 Tbsp butter melted
• 1 cup cherry pie filling
• 1 large egg beaten
• Glaze:
• 1/4 cup whipped cream cheese softened
• 1 Tbsp butter softened
• 1/2 cup powdered sugar
• 3 Tbsp milk more as needed to thin
• 1/4 tsp pure almond extract

Instructions

• Thaw the dinner rolls. After thawing, on a non-stick surface, roll each dinner roll into a 10-12 inch rope. Cut in half.
• Lay the dough pieces side by side and then twist the two pieces pinching the ends together. Form into a circle tucking the pinched ends under.
• Line a standard baking sheet with parchment and place the dough rounds onto the pan.
• Brush each dough round with melted butter and sprinkle with granulated sugar.
• Cover with plastic wrap and let rise in a draft free place until doubled.
• Using a tsp make a deep indention in the center of each dough twist. Fill with 1 tsp of cherry pie filling.
• Brush the edges of the dough with the beaten egg wash.
• Preheat the oven to 375°F .
• Bake for 17-20 minutes until the edges are golden.
• To make the glaze: Use a hand mixer to whip together the whipped cream cheese, butter, powdered sugar, almond extract and milk.
• Use additional milk as needed to thin.
• Cool the cherry danish on the pan for 5 minutes then drizzle with the cream cheese glaze.
• Serve warm with additional glaze on the side, if desired.

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