Easy Raspberry Cream Cheese Danish/Coffee Cake/Pie
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
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- loaf frozen sweet dough, thawed but cold (this is usually found near the frozen ready to bake cinnamon rolls.)
- 12 oz. can solo brand raspberry filling (or any flavor you prefer)
- oz. cream cheese, softened
- tsp. vanilla
- cup powdered sugar
- can pillsbury creamy supreme classic white frosting (or your own glaze)
- cup chopped pecans
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.
2Mix softened cream cheese, vanilla and powdered sugar with hand mixer until light and fluffy. Set aside.
3Roll 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.
6Remove 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.)