Name: Crescent Roll Cream Cheese Danish
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 packages crescent roll pastry dough sheets; 2 tablespoons melted butter; 1/4 cup brown sugar; 8 ounces cream cheese, softened; 1/4 cup granulated sugar; 1 egg yolk; 1 teaspoon lemon juice and lemon zest; 1/2 teaspoon vanilla extract; For the glaze (optional):; 1/2 cup powdered sugar; 2 tablespoons heavy cream or milk; 1/4 teaspoon vanilla extract; 1 pinch salt

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I love making this crescent roll cream cheese danish when I want a flaky, creamy pastry that feels special but takes very little effort. The soft crescent dough bakes up golden and light, while the cream cheese center tastes rich and smooth with just a hint of lemon. I like serving this for breakfast, brunch, or even as a simple dessert. Crescent Roll Cream Cheese Danish

Why You’ll Love This Recipe

I enjoy this recipe because it uses simple ingredients I usually already have. I like how fast it comes together and how it delivers that bakery-style look without complicated steps. The creamy filling balances perfectly with the slightly crisp, buttery dough, and I can easily customize it with different flavors when I want variety.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 packages crescent roll pastry dough sheets
2 tablespoons melted butter
¼ cup brown sugar
8 ounces cream cheese, softened
¼ cup granulated sugar
1 egg yolk
1 teaspoon lemon juice and lemon zest
½ teaspoon vanilla extract

for the glaze (optional)
½ cup powdered sugar
2 tablespoons heavy cream or milk
¼ teaspoon vanilla extract
1 pinch salt

Directions

I begin by preheating the oven to 350°F and lining a baking sheet with parchment paper. In a bowl, I mix the cream cheese, granulated sugar, egg yolk, lemon juice, lemon zest, and vanilla until the mixture is smooth and creamy.

I unroll the crescent dough sheets and press the seams together to form 8 rectangles. I brush each rectangle with melted butter and sprinkle about ½ tablespoon of brown sugar on top.

Next, I roll each rectangle lengthwise into a log, gently pinch the seam, and coil it into a circle. I press a small indentation into the center of each coil and place them on the prepared baking sheet. I spoon about 1 tablespoon of the cream cheese filling into the center of each pastry.

I bake the danishes for 15 to 20 minutes, until they are golden brown. After baking, I let them cool slightly.

If I choose to add the glaze, I whisk together powdered sugar, cream, vanilla, and salt until smooth, then drizzle it over the cooled danishes.

Servings And Timing

I usually get 8 danishes from this recipe. Prep time takes about 10 minutes, baking takes 15 to 20 minutes, and the total time is around 25 minutes.

Variations

I like adding a spoonful of fruit jam, such as strawberry or raspberry, on top of the cream cheese before baking. Sometimes I mix chocolate chips into the filling or add fresh berries after baking. These small changes give the danishes a completely different flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, I warm them briefly in the oven or microwave until heated through. I can also freeze them for up to 2 months and thaw them in the refrigerator before reheating.

FAQs

Can I make these ahead of time?

I can prepare them in advance and store them in the refrigerator, but I think they taste best fresh.

Can I skip the glaze?

I often skip the glaze when I want something less sweet, and the danishes are still delicious.

Can I use regular crescent rolls instead of sheets?

I use regular crescent rolls and simply press the seams together to form rectangles.

How do I know when they are done baking?

I look for a golden-brown color and set edges on the dough.

Can I add toppings after baking?

I like adding powdered sugar, fruit, or extra glaze once the danishes have cooled slightly.

Conclusion

I love this crescent roll cream cheese danish because it’s quick, comforting, and easy to customize. It’s one of my favorite recipes when I want something homemade that looks impressive without a lot of work.