Holiday Cranberry Cream Cheese Bread (Video)

Instructions

1
Heat oven to 375 degrees Fahrenheit.
2
Line large cookie sheet with cooking parchment paper, then spray it generously with cooking spray.
3
Unroll the dough and separate it into 8 triangles. Cut each triangle in half lengthwise.
4
On cookie sheet, place the crescent dough triangles lengthwise in a column, pointing the same direction, with the edges overlapping slightly.
5
Press overlapping edges together to help seal them, but leave the triangle points free.
6
In a small bowl, beat the cream cheese and 2 tablespoons of the granulated sugar until well blended.
7
Spread the cream cheese mixture up the widest part of the dough, not touching the triangle ends and leaving a 1/2 inch edge on the thick side.
8
Spread the cranberry relish on top of the cream cheese.
9
Fold the triangle tips of the dough over the cream cheese/cranberry relish to enclose the filling.
10
Tuck the ends of the dough underneath the edge to attach.
11
Gently pick up the top end of the dough and curve it to form the top of a candy cane. Brush dough with melted butter, then sprinkle remaining 1 teaspoon of granulated sugar over the top.
12
Bake 16-20 minutes or until golden brown.
13
Cool 5 minutes on the cookie sheet before using a spatula to carefully move the bread from the parchment to a platter, loosening the edges with the spatula first if needed.
14
In a small bowl, mix the powdered sugar and milk until well blended.
15
If it's too thick to drizzle, add additional drops of milk.
16
Drizzle the glaze over the top of the bread with a fork. Serve warm.