This delicious and easy Crescent Roll Cream Cheese Danish recipe will satisfy your breakfast sweet tooth! They're made with 5 ingredients and in less than 20 minutes. My kids love these as a breakfast before school and on the weekends and to bring to school for lunch.
My kids love adding rainbow sprinkles to make a fun like they do with these delicious funfetti muffins. They turn our "I'm not hungry" mornings into ones where they ask for a second helping! They're one of our favorites next to baked strawberry oatmeal, baked vanilla donuts and peach hand pies.
You probably also have everything you need on hand since I use pantry staples: Pillsbury crescent dough, cream cheese, vanilla extract, sugar, and egg.
Table Of Contents
Ingredients
- Pillsbury crescent dough: or use a generic brand.
- Cream cheese
- White sugar: substitute with brown sugar or coconut sugar.
- Vanilla extract
- Egg white
- Rainbow sprinkles: optional, but they make it fun for the little ones!
Can I Use Puff Pastry Instead Of Crescent Rolls?
Yes! Puff pastry is a great substitute for crescent roll dough, but the finished danish will have a different texture. Puff pastry bakes up lighter, flakier, and crispier with delicate layers, giving you a more traditional bakery-style Danish. Crescent roll dough is softer, more bread-like, and slightly sweeter, making it a quicker, more forgiving option.
How to Substitute Puff Pastry
- Thaw the puff pastry according to the package directions.
- Unfold it and lightly roll out the seams if needed. Cut or shape into rectangles.
- Add the cream cheese filling, leaving about a ½ inch border around the edges. Fold or crimp the edges slightly to help keep the filling contained.
- Brush the pastry with an egg wash for a glossy, golden finish and bake.
Can I Add Pie Filling Or Fresh Fruit?
Absolutely! Both fresh fruit and pie filling make great additions to the cream cheese filling. Cherry, blueberry, strawberry, peach and apple pie filling all work well. Spoon 1-2 tablespoons on top of the cream cheese prior to baking. You can also use pear preserves or other fruit jams.
Instructions
Making our danishes is so simple! It takes 5 minutes of preparation and less than 15 minutes to cook.
- Preheat the oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper or spray with cooking oil. Unpackage the crescent dough and lay it flat on a lightly floured counter. Tear apart the individual triangles to make small rolled crescents or form two triangles into one large rectangle to make open-faced danishes. Fold in the edges of the rectangles to create a raised edge.
- Make the cream cheese filling. Using a fork, mix room temperature cream cheese, white sugar, vanilla extract, and the egg white in small bowl until the mixture is smooth.
- Spread the cream cheese mixture onto the center of the rectangle crescent dough. Scoop 1 to 2 tablespoons onto the short side of the triangle crescents and top with rainbow sprinkles.
- Roll the triangle crescents up tightly. You can also top them with rainbow sprinkles if desired.
- Bake for 10-12 minutes. The dough will be golden brown and the cream cheese filling will be set when they are done. Remove from the oven and when still warm, add sprinkles on top of the filling of the open-faced danishes.
- Serve warm, with melted butter for dipping or whipped cream for topping. A sprinkle of powdered sugar also tastes great. Enjoy!
Kristina's Tips
- Don't add the sprinkles on top of the filling before baking. The colors will bleed and the sprinkles will melt a bit.
- Make them egg-free by eliminating the egg white in the cream cheese mixture. This will make the filling a little more runny after being baked, because the egg helps to set the filling.
- Store leftovers at room temperature in an airtight container for up to 2 days. They can be frozen for up to 3 months.
How To Store
Store leftover cream cheese danishes at room temperature in an airtight container for up to 2 days. They can be frozen for up to 3 months.
Can I Make It Ahead Of Time?
Yes! To make ahead, bake completely, let cool, then refrigerate in an airtight container for 3-4 days. Or, to assemble ahead and bake later, prepare the recipe, cover it tightly, and refrigerate for up to 24 hours before baking. When you're ready, bake as directed, adding 2-5 extra minutes if it's going into the oven straight from the refrigerator.
Recipe
Crescent Roll Cream Cheese Danish
Equipment
- cookie sheet
Ingredients
- 1 package crescent dough
- 4 ounces cream cheese at room temperature
- 2 tablespoons white sugar
- ½ teaspoon vanilla extract
- ½ egg white
- rainbow sprinkles optional
Instructions
- Preheat the oven to 375° Fahrenheit and line a cookie sheet with parchment paper or spray with cooking oil. Unpackage the crescent dough and lay it flat on a lightly floured counter. Tear apart the individual triangles to make small rolled crescents or form two triangles into one large rectangle to make open-faced danishes. Fold in the edges of the rectangles to create a raised edge.
- Make the cream cheese filling. Using a fork, mix room temperature cream cheese, white sugar, vanilla extract, and the egg white in a small bowl until the mixture is smooth.
- Spread the cream cheese mixture onto the center of the rectangle crescent dough. Scoop 1 to 2 tablespoons onto the short side of the triangle crescents and top with rainbow sprinkles. Roll the triangles tightly and top with more sprinkles.
- Bake for 10-12 minutes, until the dough is golden brown and the cream cheese filling is set.
- Remove from the oven and top the open-faced danishes with sprinkles while still warm.
Notes
Nutrition
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