Crescent Roll Cream Cheese Danish

There’s something wonderfully old-fashioned about a warm cream cheese Danish, especially when it comes out of the oven with golden, flaky pastry and a sweet, creamy center. This shortcut version uses refrigerated crescent roll dough, so you can get that bakery-style feel without making pastry from scratch.

The filling is smooth and lightly sweet, with a little vanilla and a hint of tang from the cream cheese. Once baked, the crescent dough turns crisp and buttery around the edges while staying tender underneath the filling.

These are especially handy for weekend breakfasts, brunches, holiday mornings, or when you want something sweet to serve with coffee. They’re also simple enough to make when you don’t want to spend your morning working with yeast or laminated dough.

Why It Works

Crescent roll dough is a great shortcut here because it already has the buttery flavor and flaky texture you want in a Danish. The dough also browns beautifully around the cream cheese filling, giving each pastry crisp edges without much effort.

The cream cheese mixture comes together in just a few minutes. Keeping the cream cheese softened before mixing is important because it helps you get a smooth filling without overworking it.

A little powdered sugar glaze over the cooled pastries adds just enough sweetness. I like keeping it fairly thin so you can still see the golden pastry underneath.

Ingredients You’ll Need

Crescent Roll Dough

Use refrigerated crescent roll dough from a tube. Unroll it carefully and separate the dough along the perforations. If the dough feels very soft, refrigerate it for a few minutes before shaping.

Cream Cheese

Full-fat cream cheese gives the filling the smoothest, richest texture. Make sure it’s softened to room temperature so it blends easily with the sugar.

Granulated Sugar

A modest amount of sugar sweetens the cream cheese without making the filling overly sugary.

Vanilla Extract

Vanilla rounds out the cream cheese flavor and gives the filling that familiar Danish taste.

Powdered Sugar And Milk

These make the simple glaze. Add the milk gradually so you can control the consistency.

How To Make Crescent Roll Cream Cheese Danish

1. Prepare The Oven And Filling

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium bowl, beat 8 ounces softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy. There shouldn’t be any visible lumps of cream cheese.

2. Shape The Crescent Dough

Separate the crescent dough into triangles and gently stretch each one slightly with your fingers.

For a simple Danish shape, roll or fold the wider portion of each triangle inward slightly to create a small border. You want enough room in the center to hold the cream cheese filling without it running over the edges.

Arrange the pieces on the prepared baking sheet, leaving a little space between them.

3. Add The Cream Cheese Filling

Spoon about 1 to 1 1/2 tablespoons of the cream cheese mixture into the center of each piece of dough. Don’t overfill them—the filling will soften and spread as it bakes.

If you’re using a fruit topping, add a small spoonful over the cream cheese now.

4. Bake Until Golden

Bake for 12–16 minutes, or until the crescent dough is puffed and deeply golden around the edges.

The cream cheese filling should look set rather than wet in the center. If the pastry is browning quickly but the center still looks loose, give it another minute or two.

Let the Danishes cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

5. Glaze And Serve

For the glaze, whisk together 1/2 cup powdered sugar with 1–2 tablespoons milk, adding the milk a little at a time until smooth.

Drizzle it over the slightly cooled Danishes. They’re delicious while still a little warm, but letting them cool for several minutes gives the filling time to firm up.

FAQs

Can I Make These With Puff Pastry?

Yes. Puff pastry works very well, although the texture will be lighter and more layered than crescent roll dough. Follow the package directions for baking temperature and timing.

Do I Need To Use Full-Fat Cream Cheese?

Full-fat cream cheese is the most reliable choice because it creates a thick, creamy filling. Reduced-fat cream cheese can work, but the filling may be slightly softer.

Can I Add Fruit?

Absolutely. Cherry pie filling, blueberry preserves, raspberry jam, or a few thinly sliced fresh strawberries all work nicely. Use a small amount so the pastries don’t become soggy.

Why Did My Filling Spread?

The cream cheese filling can spread if it’s too warm or if you’ve added too much. Make sure the dough is cold and leave a visible border around the filling.

Can I Make Them Ahead?

You can prepare the cream cheese filling a day ahead and refrigerate it in a covered container. For the freshest pastry, assemble and bake the Danishes the day you’re serving them.

How Do I Know When They’re Done?

Look for puffed dough with golden-brown edges and a set-looking cream cheese center. Pale, soft dough usually needs a few more minutes.

Recipe Variations

Cherry Cream Cheese Danish

Add a teaspoon or two of cherry pie filling over each portion of cream cheese before baking.

Blueberry Danish

Use blueberry preserves or a few fresh blueberries. A little lemon zest in the cream cheese filling is especially good with blueberry.

Cinnamon Sugar Danish

Add a light sprinkle of cinnamon sugar over the cream cheese before baking for a warmer, sweeter flavor.

Lemon Cream Cheese Danish

Mix 1 teaspoon lemon zest into the cream cheese filling and finish the baked Danishes with the powdered sugar glaze.

Strawberry Danish

Add a small spoonful of strawberry preserves to the center. Fresh sliced strawberries are best added after baking rather than before.

Storage

Store cooled Danishes in an airtight container in the refrigerator for up to 3 days because of the cream cheese filling.

For the nicest texture, reheat them in a 300°F (150°C) oven for 5–8 minutes. The microwave works for a quick warm-up, but the pastry won’t stay as crisp.

What To Serve With Crescent Roll Cream Cheese Danish

These are right at home alongside a cup of hot coffee, tea, or a latte, especially for a relaxed weekend breakfast. For brunch, serve them with fresh berries, orange slices, scrambled eggs, or a simple fruit salad. If you’re putting together a holiday breakfast, they pair nicely with bacon or breakfast sausage and a pitcher of fresh orange juice.

Don’t drizzle the glaze on while the Danishes are piping hot, or it’ll disappear into the pastry. Let them cool just enough that the glaze sits on top, and you’ll get that pretty, delicate finish with every bite.

This Crescent Roll Cream Cheese Danish is an easy, bakery-style treat made with flaky crescent roll dough and a rich, creamy cheese filling. It comes together quickly with simple ingredients and is perfect for breakfast, brunch, or a sweet afternoon snack.

Print

Pin

Rate

Prep Time:

10 minutes

Cook Time:

22 minutes

Total Time:

32 minutes

Servings:

10

Ingredients

Danish

• 1 tube 8 oz / 226 g refrigerated crescent roll dough
• 8 oz 225 g cream cheese, softened
• ⅓ cup 67 g granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• ¼ cup 60 g fruit preserves or jam, optional
• 1 tablespoon melted butter for brushing

Simple Glaze

• ½ cup 60 g powdered sugar
• 1–2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Make the cream cheese filling: Beat the softened cream cheese and sugar until smooth. Add the egg yolk, vanilla, and flour, then mix until creamy and well combined.

Prepare the crescent dough: Unroll the crescent dough and separate it into triangles. Arrange the triangles in a circular or slightly overlapping pattern on the prepared baking sheet, leaving the wider ends toward the center.

Add the filling: Spoon the cream cheese mixture onto the wider portions of the dough. If using fruit preserves, add small spoonfuls over the cream cheese.

Fold the dough: Bring the pointed ends of the crescent dough over the filling and tuck them underneath or toward the center, creating a Danish-style ring. Brush the exposed dough lightly with melted butter.

Bake for 18–22 minutes, or until the crescent dough is puffed and golden brown and the cream cheese filling is set.

Cool: Let the Danish cool on the baking sheet for about 10–15 minutes before glazing.

Make the glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the slightly warm Danish.

Serve: Slice into portions and serve warm or at room temperature.

More Dishes

Butternut Squash Lasagna from Holly’s Helpings {contributor}

guest blogger {nadia with ideas for breakfast on the go}

10+ Dinner Ideas

#ad Sweet & Spicy Bar-b-que Wings & Grilled Corn on the Cob {grilling ideas} #whatsgrillin #CollectiveBias

Previous Post:

« Apple Fritter Breakfast Casserole

Next Post:

Chocolate Coffee Mousse »

Reader Interactions

Leave a Reply

Cancel reply

Your email address will not be published.

Required fields are marked *

Recipe Rating

Recipe Rating

Comment *

Name *

Email *

Website

Save my name, email, and website in this browser for the next time I comment.

×

Log In

Email Or Username

Password

Remember Me

Forgot Password?

Not registered yet? Create an Account