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easy raspberry cream cheese danish/coffee cake/pie

(1 rating)
Quinnn avatar
Recipe by
Family Favorites
@Quinnn
Not Far From Green Bay, WI

On our way home, I asked my husband to just quickly stop at the store for milk. While there, he started to describe a dessert that he wanted me to make, but his description was, let's just say, lacking. Was it a Danish? Coffee Cake? Pie? Sweet Roll? I didn't know what he was talking about. One hour later, we emerged with a bag full of agreed upon ingredients. This is what we came up with, earning me a big hug, kiss and two thumbs up. "Blue Ribbon worthy", he said. In fact, the photos are his! lol =) Hope you enjoy our Danish/Coffee Cake/Pie/Sweet Roll/Pastry! lol

(1 rating)
yield 10 -12
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For easy raspberry cream cheese danish/coffee cake/pie

  • 1
    loaf frozen sweet dough, thawed but cold (this is usually found near the frozen ready to bake cinnamon rolls.)
  • 1
    12 oz. can solo brand raspberry filling (or any flavor you prefer)
  • 4
    oz. cream cheese, softened
  • 1
    tsp. vanilla
  • 1/4
    cup powdered sugar
  • 1/2
    can pillsbury creamy supreme classic white frosting (or your own glaze)
  • 1/4
    cup chopped pecans

How To Make easy raspberry cream cheese danish/coffee cake/pie

  • 1
    *Please Note: Prep time does not include defrosting dough or rise times. Night before, place frozen bread loaf in a large ziplock bag with the inside of the bag sprayed with Pam. Place in fridge overnight.
  • 2
    Mix softened cream cheese, vanilla and powdered sugar with hand mixer until light and fluffy. Set aside.
  • 3
    Roll out bread dough between 2 pieces of lightly sprayed parchment paper to form a 12x16 rectangle. Remove top parchment leaving bottom parchment in place. (By leaving this, I have found it is much easier to get it transferred to the cookie sheet.) Cover loosely with plastic wrap lightly sprayed with Pam and let rest for 10-15 minutes.
  • 4
    Remove plastic wrap. On long sides, slice dough every 1 1/2" toward center leaving 5" wide center area uncut. (see photo) Spread raspberry filling in a 4" strip down center of dough leaving 1/2" plain before reaching side cuts. Also leave 1 1/2" at either end plain. Dot with cream cheese mixture.
  • 5
    Fold short ends over filling at either end. Then, alternating sides, fold strips over top of dough at slight angle. (see photo) Transfer pastry on parchment paper to cookie sheet. Cover loosely with sprayed plastic wrap and allow to rise in a warm place for 1 hour.
  • 6
    Remove plastic wrap and bake at 350 degrees for 18-25 minutes. Tent loosely if browning too quickly. (I use a very hot gas oven and oven temps vary, so watch closely.)
  • Vanilla Glaze
    7
    When done, remove from oven. Brush with a little melted butter. Microwave canned frosting until thinned. Drizzle desired amount over pastry. Sprinkle with chopped nuts, if desired. ( I find that this type of frosting works just as well as homemade powdered sugar glaze, setting up beautifully.)
  • My Photo
    8
    Serving Suggestion: Cut into 1 1/2-2" strips. Drizzle pastry and plate with additional glaze, powdered sugar and/or a little thinned raspberry jam warmed in microwave. (see pics)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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