Crescent Roll Cheese Danishes
Do you remember a short while back I posted a recipe for Shortcut Apple Danishes? Well, I got such great feedback from that recipe that I had to try my hand at some cream cheese ones. I just love all the things you can do with crescent rolls
So I tried my hand at a yummy cream cheese fillings and butter my butt and call me a biscuit – I was surprised at how good these turned out. I mean, I shouldn’t have been surprised. But I was surprised I didn’t start with the cream cheese ones to begin with. So this one is for all you cheese danish lovers!
Ingredients:
For the danishes:
2 tubes crescent rolls
1 (8 oz.) package cream cheese (softened)
¼ cup granulated white sugar
1 tsp. vanilla extract
2 tbsp. butter (melted)
8 tbsp. light brown sugar
for the glaze:
1/2 cup powdered sugar
1 tsp. vanilla extract
4 tsp. milk
Directions
Preheat oven to 350F degrees. In a medium bowl, combine softened cream cheese with white sugar and vanilla extract. Mixture should be creamy and smooth when finished (like cheesecake batter.)
Separate crescent roll dough into eight rectangles. Seal perforations to make a rectangle.
Using a brush or spoon, spread melted butter all over crescent rolls. Sprinkle each rectangle with 1 tablespoon of brown sugar.
Roll up from long side; pinch edges to seal.
Holding one end, loosely coil each one.
Now you want to get in there with your fingers and spread out the dough some to make room for the filling. Just pull and stretch and make a nice dent in the middle. Place on cookie sheet that has been sprayed with nonstick spray. Top each coil with about 2 tablespoons of cream cheese filling.
Bake at 350(F) for 15-18 minutes, or until golden brown. For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danishes.
Cook’s Note: If you don’t need so many danishes, just use one tube of crescent rolls and save the leftover cream cheese filling for another time. Just put it in a container with an airtight lid and store in the fridge for up to a week. Makes 8 danishes.
Easy Sopapilla Cheesecake Bars
Crescent Roll Cheese Danishes
Crescent Roll Cheese danishes are a shortcut version of our favorite bakery danishes! Simple but delicious. Dessert or breakfast!
Print Pin RatePrep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 10
Calories: 337kcal
Ingredients
- 2 tubes crescent rolls
- 1 8 oz package cream cheese softened
- ¼ cup granulated white sugar
- 1 tsp vanilla extract
- 2 tbsp butter melted
- 8 tbsp light brown sugar
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 4 tsp milk
Instructions
- Preheat oven to 350 degrees (F)
- In a medium bowl, combine softened cream cheese with white sugar and vanilla extract until smooth.
- Separate crescent dough into eight rectangles.
- Seal perforations.
- Using a brush or spoon, spread melted butter all over crescent rolls.
- Sprinkle each rectangle with about 1 tbsp. of brown sugar.
- Roll up from long side; pinch edges to seal.
- Holding one end, loosely coil each.
- Spread out the dough in the middle some to make room for the filling.
- Place on cookie sheet that has been sprayed with nonstick spray.
- Top each coil with about 2 tablespoons of cream cheese filling.
- Bake at 350(F) for 15-18 minutes, or until golden brown.
- For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish.
Video
Notes
If you don't need so many danishes, just use one tube of crescent rolls and save the leftover cream cheese filling for another time. Just put it in a container with an airtight lid and store in the fridge for up to a week.
Nutrition
Calories: 337kcal | Carbohydrates: 39g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 31mg | Sodium: 448mg | Potassium: 44mg | Sugar: 25g | Vitamin A: 375IU | Calcium: 32mg | Iron: 0.7mg
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So I’m 57 years old and NEVER have baked or made much from basically scratch, even though these are packaged crescent rolls so not technically scratch I have one suggestion and I hope I don’t sound stupid here, but maybe you should separate the ingredients for the glaze? I was making this and of course in this day and age, didn’t read the entire recipe trying to cut corners and speed things up lol just went direction by direction. When it says to add the white sugar, duh I just added ALL the white sugar, powdered and granulated hahaha then I get to the end and read about a glaze?? Huh? Nobody told me there was a glaze hahaha So yeah, I’m hoping that I’m not the only goofball that doesn’t know the difference of white sugar vs powdered sugar and thought that separating the ingredients to show that there are two uses for each vanilla measurement etc might help people such as myself 🙂 Can’t wait to sink my teeth into these but I know my cream cheese will be EXTRA sweet with the added powder sugar lol
Love your comment Stacee! You had me cracking up! You aren’t alone – trust me! So happy you ave it a try!!
Where have these been my whole life?! OHH EMM GEE!! AMAZING! These will be a new staple in our home. Can’t wait to make them again. May have to do 3 cans next time! Thank you for the recipe!
Tinna
Woo hoo!! Love hearing that Tinna! Thank you!!