Guava Cream Cheese Crescent Bread
A tropical twist on a pull-apart loaf — flaky crescent dough layers swirled with tangy cream cheese and sweet guava fruit spread, topped with a crunchy sugar crust and a smooth guava glaze.
If you're looking for a low-effort, high-reward bake that tastes like a tropical vacation, this Guava Cream Cheese Crescent Bread is it. Taking inspiration from the classic Cuban pastelito de guayaba, this loaf transforms store-bought crescent rolls into something much more impressive.
The magic happens in the layers. By pressing the seams of the crescent dough together, you create a canvas for that iconic combination of tangy cream cheese and sweet, floral guava. As it bakes in the loaf pan, the dough puffs up around the filling, creating a pull-apart texture that is incredibly satisfying.
The finish is what really elevates it: a generous sprinkle of demerara sugar adds a necessary crunch, and the optional (but highly recommended) guava glaze brings a beautiful pink hue and an extra punch of flavor. It's the perfect companion for your morning coffee or a weekend brunch spread.
Guava Cream Cheese Crescent Bread
Ingredients
- For the bread
- 2 cans Pillsbury crescent rolls
- 4 oz cream cheese, softened
- 4 tbsp guava fruit spread (Trader Joe’s or Bonne Maman)
- 2 to 3 tbsp heavy cream
- Demerara sugar, for sprinkling
- For the guava glaze (optional)
- 3 tbsp powdered sugar
- 1 tbsp guava fruit spread
- 2 tsp heavy cream
Instructions
- Preheat oven to 350°F and lightly grease a 9x5 inch loaf pan.
- Unroll the first can of crescent dough onto a clean surface. Press the perforated seams together firmly to form a single, flat rectangular sheet.
- Spread half of the softened cream cheese (2 oz) in a thin, even layer across the dough, leaving a small border at the edges.
- Gently spread 2 tablespoons of the guava fruit spread on top of the cream cheese layer.
- Starting from the short end, roll the dough back up into a tight log, similar to its original canned shape.
- Repeat the process with the second can of crescent dough, the remaining cream cheese, and the remaining guava spread.
- Place both rolled logs side-by-side into the prepared loaf pan. They should fit snugly together.
- Brush the tops of the dough logs generously with heavy cream.
- Sprinkle demerara sugar over the top for a sweet, crunchy texture.
- Bake for 40 to 45 minutes, or until the bread is golden brown on top and cooked through in the center. If it browns too quickly, tent with foil for the last 10 minutes.
- Let the bread cool in the pan for at least 10-15 minutes before carefully removing it.
- While cooling, whisk together the powdered sugar, guava spread, and heavy cream for the glaze until smooth.
- Drizzle the glaze over the warm bread, slice, and enjoy!
For the best results, make sure your cream cheese is completely softened to room temperature so it spreads easily without tearing the delicate crescent dough. If you can't find guava spread, this recipe works beautifully with apricot or raspberry jam too!
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