Easy Cream Cheese Danish

Are you ever in need of a quick breakfast or treat?  

Well, it doesn’t get much easier than these little tasty danishes.  I was so excited when I stumbled upon this recipe from Food Lush . I whipped these up in seriously no time at all!  My whole family enjoyed them and I know yours will, too :)

Easy Cream Cheese Danish

Easy Cream Cheese Danish!  Whips up super quick and is seriously delicious!

By Chef in Training Published: June 22, 2012

    Whips up extremely fast and is absolutely delicious!

    Ingredients

    Instructions

    1. Preheat oven to 350 degrees F
    2. Open the crescent rolls carefully to avoid unrolling or tearing the dough. You'll need to leave it in it's cylindrical shape.
    3. Slice the dough into pieces about 1/4 inch thick (slice as if you were slicing cookie dough so they are circle shaped). Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.
    4. n a large mixing bowl, mix together the cream cheese, white sugar, lemon juice, vanilla and sour cream. Add a dollop of the mixture to the indentation you made in each circle of dough. If you like fruit with your danish, add a small amount to the indented center of the rolls before the cream cheese mixture.
    5. Bake for 15 - 20 minutes.
    6. While the danish are baking, Make a glaze to drizzle over top. Mix together the cream cheese, vanilla, confectioner's sugar and milk and in a small bowl. Use a spoon to drizzle it over the tops of the danish.
    7. After danishes finish cooking, allow them to cool for 10-15 minutes before icing.

    Enjoy!
    recipe slightly adapted from: Food Lush 


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    Comments

    1. Karen Madden

      I am sorry … I just don’t understand these directions:
      Slice the dough into pieces about 1/4 inch thick. Place the slices on a cookie sheet and press the center in to make an indentation for the cream cheese filling.

      How does a strip which is 1/4″ x 8″ create a danish shaped roll?
      Looks wonderful but ……

      • Chef in Training

        You slice them into 1/4 inch circles. The crescents will still be in their tube shape and you slice it so you cut multiple 1/4 inch circles. I hope that clarifies that for you. Let me know if you have any more questions :) happy to help!

    2. Crescent rolls make great quickie cinnamon rolls, too. Just unroll the tube, smoosh the seams together, sprinkle with cinnamon and sugar combined with butter, roll up and bake. Top with the same cream cheese topping you’ve posted above, but leave out the lemon juice. Yum!

    3. Sue Branham

      I make cinnamon rolls using frozen bread dough and I started adding a cream cheese filling a few years ago. They’re much softer and really taste home-made. I will try this one too.

    4. seriously!! I completely concur that the ‘in training’ needs to be removed from your title – chef indeed! I swoon over every single recipe you post about – I think we may have the EXACT SAME TASTEBUDS!! xo

    5. OMG, I am all over cream cheese ANYTHING and any excuse to eat it for breakfast is pure genius in my mind :) these look so yummy! I’d probably add fruit preserves or something to make it a little extra sweet because you can never have enough!

    6. Brienne

      These look ABSOLUTELY amazing! I was wondering if you knew how well they held up overnight? Did the crescent roll get soggy? I cannot wait to make these!