Raspberry – Cream Cheese Christmas Tree Bread

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Slowly but surely, my inner Grinch is disappearing.
It’s December – I have no idea how that happened.
Jolly the elf has arrived.
I cleaned the house to Christmas music yesterday,
and I have purchased ALL of my holiday baking necessities.
As for my home, well…
it’s beginning to look a lot  little like Christmas.
In keeping with my new and improved mood,
I decided to bring a little “holiday” to breakfast.
The raspberry sauce is quick and easy,
and crescent rolls make this a snap  to put together.
I can definitely see this making an appearance for our holiday brunch.
For the raspberry sauce:
2 cups of raspberries {fresh or frozen}
1 cup of sugar
1 tbsp corn starch
 in a small saucepan combine berries and sugar
over medium – high heat
bring to a boil
reduce the heat to medium
stirring often
cook for about 5 minutes and then add the cornstarch
continue to stir until the sauce has thickened {about another 5 minutes}
set aside to cool
on a parchment lined sheet
roll out the crescent dough
using a floured rolling pin
roll into one large rectangle
cut slits into each side {for the branches}


gently pull and twist each section


spread the center with 1/4 cup of softened cream cheese


top with the raspberry sauce


curl each branch inward


bake @375 for 12 minutes


allow the bread to cool slightly,
and then dust with powdered sugar

Here’s to a very happy holiday season:)