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Crescent Roll Cream Cheese Danish Recipe

Megan
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. These easy to make cream cheese danishes make the perfect quick and delicious breakfast or dessert.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 16 danishes

Equipment

  • 1 baking sheet
  • 1 sheet parchment paper
  • 2 mixing bowls
  • 1 small cookie scoop (1 tbsp, 15 ml) optional

Ingredients
  

Crescent Roll Cream Cheese Danish

  • 8 oz. (226 g) cream cheese, room temperature
  • 4 tablespoons (30 g) powdered sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 2 tubes crescent roll dough
  • 2 tablespoons (28 g) unsalted butter, melted
  • 2 tablespoons (25 g) sugar mixed with 1 teaspoon cinnamon

Vanilla Glaze

  • ½ cup (60 g) powdered sugar
  • 1 - 2 tablespoons (15 - 30 ml) heavy cream
  • ¼ teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350 F (177 C). Line 2 large baking sheets with parchment paper.
  • 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. 
    8 oz. (226 g) cream cheese, room temperature, 4 tablespoons (30 g) powdered sugar, 2 teaspoons vanilla extract , 1 teaspoon lemon juice
  • 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.
    2 tubes 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.
    2 tablespoons (28 g) unsalted butter, melted, 2 tablespoons (25 g) sugar mixed with 1 teaspoon cinnamon
  • 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. 
  • Whisk powdered sugar with heavy cream and vanilla extract until smooth and well combined. Drizzle on the cooled danish pastries and enjoy.
    ½ cup (60 g) powdered sugar, 1 - 2 tablespoons (15 - 30 ml) heavy cream, ¼ teaspoon vanilla extract

Notes

Store: Transfer any leftover crescent roll danishes in an airtight container in the fridge for up to 1 - 2 days. Cream cheese danishes are fine to enjoy at room temperature within 2 hours after baking. 
See Variations section of the blog post to make this these crescent roll danishes as bars or as a braided danish.
Keyword Cherry Cream Cheese Danish, Cream Cheese Crescent Rolls, Crescent Roll Cream Cheese Danish, Crescent Roll Cream Cheese Danish Recipe
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