Flaky, buttery crescent rolls, filled with sweetened cream cheese, baked to perfection then drizzled with a bright, lemony glaze is the stuff dreams are made of! Crescent Roll Cream Cheese Danish is a shortcut version of a bakery classic recipe that you can make at home.
In This Post
During the holidays and on special occasions, I’m always on the hunt for something special to serve for breakfast or brunch. It’s always nice to spoil people a little by making a delicious, pretty dish.
Besides being delicious and pretty, I also want that “special” recipe to be simple. Like my French Toast Bread Pudding and Sausage and Cheese Breakfast Casserole, I love having recipes I know people will enjoy without spending a lot of time in the kitchen.
What Makes This Crescent Roll Cream Cheese Danish So Special?
- This danish is buttery and sweet with a bright lemony burst of flavor.
- It’s easy to make with only 7 ingredients.
- Bakes in 20 minutes or less.
- It is perfect for serving during the holidays for breakfast or brunch.
- It’s terrific served as a dessert with coffee or tea!
What You Need To Make This Recipe
- Canned Crescent Rolls
- Cream Cheese
- Lemon Juice
- Lemon Zest
- Granulated Sugar
- Milk
- Confectioners Sugar
Pro Tip: Make sure that the cream cheese is softened, preferably at room temperature. Otherwise, the filling mixture will be lumpy.
How To Make A Danish Ring
This recipe is so pretty and makes a beautiful presentation when served. It’s really simple to make a danish ring. Here’s how:
- Make the cream cheese filling and set aside.
- Roll out the crescent rolls into a rectangle and press the seams together. Spread on the filling and roll the dough into a log.
- Gently move the roll to a baking pan and chill in the refrigerator for 20 – 30 minutes.
- Remove from refrigerator and, using a serrated knife, cut the roll into 1″ pieces. Place on parchment lined baking sheet in the form of a circle, overlapping each slice.
- Bake for 15 to 20 minutes until golden brown, then cool slightly.
- Whisk powdered sugar and milk together. Drizzle over warm danish and serve.
Can Crescent Roll Cream Cheese Danish Be Made Ahead Of Time?
Yes, it sure can! Make the recipe according to the instructions up until baking. Place the danish ring on the cookie sheet, cover it with plastic, then place it in the refrigerator. To serve, take the pan out of the fridge and let the danish come to room temperature. Bake according to the directions, drizzle on the icing and serve.
Variations To This Recipe
This recipe is super versatile and easy to add all kinds of your favorite ingredients to.
- Swap cinnamon or pumpkin spice mix for a deep flavor that’s great for all things Fall.
- Sprinkle almonds or nuts over the cream cheese filling for extra texture.
- Add in your favorite fruit pie filling on top of the cream cheese mixture.
More Breakfast And Brunch Recipes To Try!
- Easy Cinnamon Rolls
- Ham and Cheese Croissant Breakfast Casserole
- Blueberry Sour Cream Muffins
- Maple Cinnamon Baked Oatmeal
Equipment
Ingredients
- 1 can crescent rolls
- 4 oz cream cheese – room temperature
- 1 teaspoon lemon zest
- 1 ½ tablespoon fresh lemon juice
- ¼ cup white sugar
Glaze
- ½ cup powered sugar
- 2 – 3 tablespoons milk
Instructions
- Heat oven to 350 degrees.
- Blend cream cheese, lemon zest, lemon juice and sugar using a hand mixer until smooth.
- Lay out crescent rolls on parchment paper in the shape of a rectangle. Pinch together triangles to make one piece of dough. Roll out dough with a rolling pin to about a 12 X 8 size.
- Spread cream cheese mixture down middle of dough up to ½ inch to edge. Starting on long edge, gently roll dough finishing with the last edge underneath pastry.
- Gently move roll to a baking pan and chill in refrigerator for 20 – 30 minutes.
- Remove from refrigerator and using a serrated knife, cut roll into 1″ pieces. Place on parchment lined baking sheet in the form of a circle, overlapping each slice.
- Bake for 15 to 20 minutes until golden brown. Cool slightly.
- Whisk powered sugar and milk together. Drizzle over warm danish and serve.
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I found it a little hard to keep the perforated parts together, and when cutting hem after being in the fridge the filling wanted to ooze out, not pretty but tasted Great.
Definitely a learning curve for this one. I’m glad it turned out yummy! Thank you for your kind review! ~Donya
The recipe states to roll dough into a triangle. I’m gonna roll it into a rectangle, roll into a log, then slice. I think this is a typo ♥️
Do you have any pics of the dough in process? I'm having a hard time envisioning the shape described.
Do you have any pics of the dough in process? I'm having a hard time envisioning the shape described.
Can this be chilled overnight?
Hey there Dee!
Yes you can absolutely! If you want to make it ahead of time, I would prepare it and roll this out the night before and refrigerate it. When you do this, make sure to completely ceran wrap it on your baking pan to ensure it is air right, then bake as instructed the next day. I hope this helps! Let me know how you like the recipe, I hope you enjoy!
~Donya
Donya, you had me at cream cheese! I loved your description of the relaxed morning with this luscious danish, PJs and coffee! Thank you for sharing it with us at Treasure Box Tuesday- pinned! 🙂
Thanks for your sweet words Joy! My dudes went through BOTH rounds by lunchtime. It was hard getting a photo! Wishing you and your family a wonderful Christmas.xo,~Donya