Pumpkin Cheese Danish Braid
This Pumpkin Cheese Danish Braid is easy but impressive, and perfect for your fall brunch! Crescent roll dough stuffed with spiced pumpkin and sweetened cream cheese bakes up perfectly and so prettily!
Recipe type: Breakfast
  • 1 can refrigerated crescent roll dough
  • 4 oz cream cheese, at room temperature
  • ¼ cup + 2 tbsp sugar, divided
  • 1½ tbsp flour
  • ½ tsp vanilla extract
  • ⅓ cup pumpkin puree
  • 1 egg
  • ½ tsp cinnamon
  • ⅛ tsp ginger
  • Pinch nutmeg
  • For the glaze:
  • ½ cup powdered sugar
  • 1 - 2 tbsp milk
  1. Preheat oven to 375 degrees.
  2. Using an electric mixer, cream together cream cheese, ¼ cup sugar, flour and vanilla extract.
  3. In a small bowl, combine pumpkin, egg, 2 tbsp sugar, and spices. Mix thoroughly.
  4. Roll the crescent roll dough out onto a parchment or silpat-lined baking sheet. Pinch the seams together as much as possible to make one solid piece of dough.
  5. Spread the cream cheese mixture and the pumpkin mixture long-ways down the center of the dough (see photo below).
  6. Using a sharp knife, cut ½-inch strips from the filling to the edge of the dough on both sides (see photo below).
  7. Starting at one end, fold the strips into the center, overlapping them over the middle of the filling.
  8. Once you get to the middle, start at the other end and fold remaining strips towards the middle in the same manner.
  9. Bake 25-30 minutes until dough is golden. Let cool completely on the baking sheet.
  10. To make the glaze, whisk the powdered sugar with 1 tbsp milk juice. Add additional milk until the glaze is runny enough to drizzle.
  11. Carefully move the braid to a wire rack and drizzle with glaze. Once the glaze sets, move the braid to a cutting board, slice and serve.
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/2016/10/13/pumpkin-cheese-danish-braid/