Crescent roll cream cheese danish is a buttery and flaky pastry made with crescent roll dough, topped with cinnamon sugar and filled with a creamy sweetened cream cheese filling.
In a mixing bowl, mix the room temperature cream cheese until smooth. Mix in the sugar, vanilla extract and lemon juice until smooth and well combined. Taste and adjust the flavor as needed.
Remove the crescent roll dough from the can. The dough should be rolled up into a log. Re-roll the dough if needed. Slice the dough into 8 rounds. This is similar to slice and bake cookies.
Place the crescent roll dough rounds onto the lined baking sheet. Repeat with the remaining tube of crescent roll dough. Brush the tops of the crescent roll rounds with melted butter. Top the melted butter with the cinnamon sugar.
Using a tablespoon, press the center of the each round into a well about as deep as the tablespoon. Fill the indention with about 1 tablespoon of cream cheese filling.
Bake the cream cheese crescent rolls danishes for 15 - 16 minutes or until the pastries are a light golden brown color. Cool the cheese danishes on the hot baking sheet for 10 minutes. Transfer to a cooling rack to cool to room temperature.