Christmas Cherry Bombs
These Christmas Cherry Bombs wrap creamy cheesecake filling and sweet cherry pie filling inside flaky crescent rolls. Once baked, the golden pastries get a light cinnamon-sugar finish and a simple vanilla glaze. They’re easy to make with refrigerated dough and look festive on a Christmas breakfast or dessert table.
Prep Time: 20 minutes
Bake Time: 12–16 minutes
Total Time: About 35 minutes
Servings: 8 cherry bombs
Why You’ll Love This Recipe
- Flaky crescent dough with a creamy, fruity center
- Easy shortcut ingredients
- Individual pastries that are simple to serve
- A festive red cherry filling for holiday gatherings
- Delicious warm or at room temperature
- Easy to prepare for brunch, dessert, or a holiday snack
Ingredients
Cherry Bombs
- 1 can (8 ounces) refrigerated crescent-roll dough
- 4 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup cherry pie filling
- 2 tablespoons butter, melted
- ½ teaspoon ground cinnamon
Optional Glaze
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
How to Make Christmas Cherry Bombs
Step 1: Preheat the Oven
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
Step 2: Make the Cream Cheese Filling
In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth. Scrape down the sides of the bowl so the filling is evenly blended.
Step 3: Prepare the Dough
Unroll the crescent dough and separate it into eight triangles. Arrange them on the prepared baking sheet with the wide ends closest to you.
Step 4: Add the Fillings
Spoon a small amount of cream cheese filling onto the wide end of each triangle. Add a spoonful of cherry pie filling on top. Use a moderate amount of filling so the pastries can be rolled without leaking too much.
Step 5: Roll the Pastries
Starting at the wide end, roll each triangle toward its pointed tip. Gently tuck the sides around the filling and place each pastry seam-side down on the baking sheet.
Step 6: Add the Cinnamon Butter
Stir the melted butter and cinnamon together. Brush the mixture lightly over the tops of the crescent rolls.
Step 7: Bake
Bake for 12–16 minutes, until the crescents are puffed and golden brown. Let them cool on the baking sheet for about 10 minutes.
Step 8: Prepare the Glaze
Whisk the powdered sugar, milk, and vanilla in a small bowl until smooth. Add the milk gradually until the glaze is thin enough to drizzle.
Step 9: Glaze and Serve
Drizzle the glaze over the slightly cooled cherry bombs. Serve warm or at room temperature.
Tips for the Best Cherry Bombs
- Soften the cream cheese first. Room-temperature cream cheese blends more smoothly.
- Drain excess syrup from the cherries. A little filling is enough; too much can leak while baking.
- Don’t overfill the dough. Keep the filling toward the wide end and leave room around the edges for sealing.
- Pinch the seams gently. This helps keep the cream cheese and cherry filling inside.
- Cool before glazing. If the pastries are piping hot, the glaze may melt and run off.
- Bake until golden. The dough should look puffed and browned so the centers are fully baked.
Make-Ahead Instructions
You can mix the cream cheese filling ahead and refrigerate it in a covered container for up to 2 days. Assemble the pastries shortly before baking for the best flaky texture.
You can also bake the cherry bombs earlier in the day and glaze them once they have cooled slightly.
Storage and Reheating
Store leftover cherry bombs in an airtight container in the refrigerator for up to 3 days. Because they contain cream cheese filling, refrigerate them after serving.
To warm them, place them in a 300°F oven for about 5–8 minutes or microwave briefly. The crescent dough will be softest when freshly baked.
Frequently Asked Questions
Can I use fresh cherries instead of canned pie filling?
You can, but fresh cherries need to be pitted and cooked with a little sugar until softened and syrupy. Cool the mixture before filling the dough.
Can I use another pie filling?
Yes. Apple, blueberry, or raspberry pie filling can be substituted, though the pastries won’t have the same classic cherry color.
Why did my filling leak out?
The pastries may have been overfilled, or the seams may not have been tucked underneath. Use a modest amount of filling and place each roll seam-side down.
Can I make these without the glaze?
Yes. They’re still sweet and flavorful with the cinnamon-butter topping. A light dusting of powdered sugar is another easy finish.
Can I freeze the cherry bombs?
For the best texture, enjoy them fresh or refrigerate leftovers. Freezing and thawing can soften the crescent dough and change the cream cheese filling.
Final Thoughts
These Christmas Cherry Bombs are flaky, creamy, and filled with bright cherry flavor. With refrigerated crescent dough, cream cheese, and cherry pie filling, they’re simple to assemble and make a festive treat for Christmas morning, holiday brunch, or dessert.
