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Flaky Crescent Roll Cheese Danishes
Flaky Crescent Roll Cheese Danishes are the ultimate shortcut pastry: buttery crescent dough wrapped or shaped around a sweet cream cheese filling, baked until golden, then finished with a simple vanilla (or lemon) glaze. Many recipes bake them at 350°F for about 15 to 18 minutes for individual danishes, or about 30 minutes if you’re making the popular 9×13 layered “cheese danish” version.
Dish type
Dish type: Easy breakfast pastry (shortcut danish).
Main ingredients: Refrigerated crescent roll dough, cream cheese, sugar, vanilla, optional lemon, optional glaze (powdered sugar + milk).
Cuisine: American brunch/bakery-style.
Why You’ll Love This Recipe
- Crescent dough makes it fast, so you get a danish vibe without making laminated pastry.
- The filling tastes like cheesecake, creamy and lightly sweet.
- Easy to customize with jam, lemon, or a cinnamon-sugar top.
- Perfect for brunch, holidays, or a quick treat with coffee.
Ingredients
Glaze (optional)
| Ingredient | Approx. amount | Notes |
|---|---|---|
| Powdered sugar | 1/2 cup | Base for quick drizzle. |
| Milk | 4 tsp (or to thin) | Add slowly for drizzle consistency. |
| Vanilla extract | 1 tsp | Optional but delicious. |
Step-by-Step Instructions
Heat the oven. Preheat to 350°F and line a baking sheet with parchment. Tip: parchment helps prevent sticking and makes cleanup effortless.
Mix the cream cheese filling. Beat softened cream cheese with granulated sugar and vanilla until smooth (add egg yolk and lemon if using). Tip: room-temp cream cheese prevents lumps and gives a silkier filling.
Form the danish shapes. Separate crescent dough into rectangles (pinch perforations closed) and shape each into a “nest” with a slight rim. Tip: sealing seams well keeps filling from leaking out.
Fill. Spoon about 1 to 2 tablespoons of cream cheese filling into the center of each danish. Tip: keep filling away from the edges so the dough can puff and brown.
Bake. Bake at 350°F for 15 to 18 minutes until golden brown and set. Tip: rotate the pan halfway through if your oven bakes unevenly.
Glaze (optional). Stir powdered sugar with milk and vanilla, then drizzle over warm danishes. Tip: drizzle while warm for a more “melted-in” look, or wait until fully cool for a sharper glaze line.
Tips for Success
- Let crescent dough sit out about 10 to 15 minutes so it’s easier to shape without tearing.
- Seal perforations tightly to avoid separating while baking.
- Don’t overfill, a little filling goes a long way and helps them bake up neatly.
- For extra flavor, add lemon juice/zest to the filling for a classic bakery tang.
Variations & Substitutions
- Jammy center: add a teaspoon of raspberry jam on top of the cream cheese filling before baking.
- Cinnamon-sugar top: brush dough with butter and sprinkle brown sugar (and cinnamon if you like).
- Puff pastry swap: some recipes suggest using puff pastry sheets instead of crescent dough for a flakier result.
What to Serve With It
- Hot coffee or tea for a cozy breakfast moment.
- Fresh berries to make brunch feel special with almost no effort.
Storage & Reheating
Store leftover cheese danishes in an airtight container and enjoy within a couple days, or freeze for longer storage in some versions. Rewarm briefly so the crescent dough tastes freshly baked again.
Nutrition Facts
Nutrition varies by dough brand, cream cheese type, and how much glaze you use. If you tell me your exact crescent dough brand and whether you’re making 8 or 12 danishes, I can estimate per-piece calories and macros.
Common Mistakes to Avoid
- Using cold cream cheese, which makes the filling lumpy and harder to spread smoothly.
- Not sealing the crescent perforations, which can cause the pastry to split open while baking.
- Overbaking, which can dry the pastry and make it overly browned.
FAQ
Can I make these in a 9×13 pan instead of individual danishes?
Yes, there’s a popular layered version baked at 350°F for about 30 minutes in a 9×13 pan.
What temperature do I bake crescent roll cheese danishes?
Many recipes bake them at 350°F.
How do I keep the filling from leaking?
Seal seams well, don’t overfill, and keep filling away from edges.
Can I add fruit?
Yes, adding a small spoon of jam or fruit filling is a common variation.
Conclusion
Flaky Crescent Roll Cheese Danishes are the easiest way to get that bakery-style, creamy-centered pastry at home with almost no prep. If you loved these, try a raspberry cream cheese crescent danish next, or a lemon-glazed version for a brighter brunch treat.
Flaky Crescent Roll Cheese Danishes: Effortlessly Delicious!
Indulge in the buttery richness of flaky crescent roll pastry filled with a creamy cheese filling and a touch of sweetness. These Flaky Crescent Roll Cheese Danishes are effortlessly delicious and bound to become a family favorite.
Ingredients
- 1 can crescent roll dough
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
Directions
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Ensure the crescent roll dough is chilled for easy handling.
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a mixing bowl, combine softened cream cheese, sugar, and vanilla extract to make the cheese filling.
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Unroll the crescent roll dough and separate it into triangles.
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Scoop a spoonful of the cheese filling onto the wide end of each triangle.
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Roll up the dough from the wide end to the tip to form a crescent shape.
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Place the filled crescents on the baking sheet.
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Bake in the preheated oven for 12-15 minutes or until golden brown.
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Let the danishes cool slightly before serving.
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Enjoy the Flaky Crescent Roll Cheese Danishes warm or at room temperature.
