Cherry Cream Cheese Crescent Ring
A soft, golden crescent ring filled with rich vanilla cream cheese and juicy cherry pie filling, wrapped in a beautiful spiral and drizzled with a sweet glaze. This showstopper dessert is as easy to make as it is eye-catching—a perfect centerpiece for brunch, holidays, or cozy weekend treats.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
- 2 cans refrigerated crescent roll dough
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 can 21 oz cherry pie filling
- 1 cup powdered sugar
- 1 tablespoon milk
Preheat oven to 350°F (175°C). Line a round pizza pan or baking sheet with parchment paper.
In a medium bowl, beat softened cream cheese with granulated sugar and vanilla until light and fluffy. Set aside.
Unroll crescent dough and separate into triangles. On the prepared pan, arrange triangles in a circle with the wide ends overlapping in the center and the points facing outward. Leave about a 5–6 inch opening in the middle.
Gently press overlapping dough to seal the inner ring.
Spoon cherry pie filling over the sealed dough ring. Carefully place dollops of the cream cheese mixture on top of the cherries.
Fold the pointed ends of the dough triangles over the filling, tucking under the inner ring. Press gently to seal.
Bake for 18–20 minutes or until golden brown and cooked through.
While the ring bakes, whisk powdered sugar and milk in a small bowl until a smooth glaze forms.
Remove the baked ring from the oven. Let cool slightly, then drizzle glaze over the top.
Slice and serve warm or at room temperature.
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Let cream cheese come to room temperature before mixing for a smoother filling.
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Don’t overload with filling—use a gentle hand for neat folding and better baking.
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Try adding orange or lemon zest to the glaze for a citrus twist.
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Make it ahead: Assemble and chill the ring (unbaked) overnight, then bake fresh in the morning.