This recipe is quick, convenient, and irresistibly good. Using store-bought crescent roll dough saves time without sacrificing flavor or texture. The creamy, slightly tangy filling paired with buttery, golden pastry creates a melt-in-your-mouth treat that’s perfect for guests, holidays, or just a cozy morning at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crescent roll dough (store-bought tubes)
Cream cheese, softened
Granulated sugar
Vanilla extract
Lemon juice (optional, for brightness)
Egg (for egg wash)
Powdered sugar (for glaze)
Milk (for glaze)
Optional: fruit jam or preserves, fresh berries, or cinnamon
Directions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix softened cream cheese, granulated sugar, vanilla extract, and lemon juice until smooth.
Unroll the crescent dough and separate it into rectangles (press the seams together if needed).
Spoon a small amount of cream cheese filling into the center of each rectangle or triangle.
Fold the dough edges over slightly or shape into pinwheels, braids, or circles depending on preference.
Brush the edges with beaten egg for a golden finish.
Bake for 12–15 minutes or until golden brown and puffed.
While the danishes bake, mix powdered sugar and milk to form a smooth glaze.
Drizzle glaze over warm pastries before serving.
Servings and timing
This recipe makes about 8 danishes. Prep time: 10 minutes Cook time: 12–15 minutes Total time: 25 minutes
Variations
Fruit-Filled: Add a teaspoon of fruit preserves or fresh berries to the center before baking.
Cinnamon Sugar: Sprinkle cinnamon sugar over the top before baking for extra sweetness.
Lemon Cream: Add lemon zest and more lemon juice for a citrusy twist.
Mini Danishes: Cut the dough into smaller pieces for bite-sized pastries.
Savory Option: Use less sugar and add herbs
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 300°F (150°C) for 5–7 minutes or microwave for 15–20 seconds. For best results, avoid glazing until just before serving or reheating.
FAQs
Can I use puff pastry instead of crescent roll dough?
Yes, puff pastry works great and creates an even flakier texture, but may require slightly longer baking time.
Do I need to use lemon juice in the filling?
It’s optional but adds a nice brightness that balances the richness of the cream cheese.
Can I make these ahead of time?
Yes, you can prep and refrigerate them unbaked for up to 12 hours. Bake when ready to serve.
How do I keep the filling from leaking?
Don’t overfill and make sure to seal the dough edges well, especially if shaping by hand.
Can I freeze these?
You can freeze them after baking and cooling. Reheat in the oven to restore crispness.
What other flavorings can I add?
Try almond extract, orange zest, or maple syrup for fun twists on the filling or glaze.
Are these best served warm or cold?
They’re delicious both ways, but slightly warm enhances the creamy texture of the filling.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the richest flavor and texture.
What if I don’t have crescent dough?
You can use homemade pastry dough, puff pastry, or biscuit dough as alternatives.
Can I make these in a muffin tin?
Yes, press dough into each muffin cup, fill, and bake as directed for perfectly shaped individual servings.
Conclusion
Crescent Roll Cream Cheese Danishes are a quick and easy treat that brings all the flavor of a bakery pastry right into your kitchen. With minimal prep and simple ingredients, you can create a warm, sweet, and flaky dessert or breakfast pastry that’s sure to impress. Once you try them, they’ll become a regular part of your recipe rotation.
Crescent Roll Cream Cheese Danish is a quick and delicious pastry made with flaky crescent roll dough, a rich cream cheese filling, and a sweet glaze. Perfect for breakfast, brunch, or dessert with minimal prep and bakery-quality results.
Ingredients
1 can crescent roll dough (8 oz)
4 oz cream cheese, softened
2 tbsp granulated sugar
1/2 tsp vanilla extract
1 tsp lemon juice (optional)
1 egg, beaten (for egg wash)
1/2 cup powdered sugar (for glaze)
1–2 tbsp milk (for glaze)
Optional: 1/4 cup fruit jam or preserves
Optional: fresh berries or cinnamon sugar
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium bowl, mix cream cheese, granulated sugar, vanilla extract, and lemon juice until smooth.
Unroll crescent dough and separate into rectangles (press seams together if needed).
Spoon a small amount of cream cheese filling into the center of each piece. Add a small spoon of jam or a few berries if desired.
Fold or shape the dough into desired forms (braids, pinwheels, circles) and place on the baking sheet.
Brush edges of dough with beaten egg for a golden finish.
Bake for 12–15 minutes, or until golden and puffed.
While baking, mix powdered sugar and milk to create a glaze.
Drizzle glaze over warm danishes before serving.
Notes
Add lemon zest for a citrusy twist.Use puff pastry instead of crescent dough for flakier texture.Store unglazed danishes in the fridge and glaze just before serving.Reheat at 300°F (150°C) for best texture; avoid microwaving if possible.Can be made in a muffin tin for individual servings.
