This Easy Cream Cheese Danish is a delicious, flaky, semi-homemade breakfast recipe made with canned crescent rolls, vanilla, cream cheese, and sugar! It's the perfect Saturday morning breakfast, sweet addition to brunch, or a holiday treat!
Originally published October 2015, updated June 2023
A few weeks ago a friend at church brought this Cream Cheese Danish into the fellowship hall before Sunday School for us to all have. I had one bite and was hooked. Within a few days, I found a recipe online, bought the ingredients... and then forgot about it. Until this morning.
The hubby always gets up before me on Saturdays (well, actually he gets up before me on all the days, but let's pretend) and when he walked back into the bedroom with a cup of coffee, he asked if we had (canned) Cinnamon Rolls or anything "easy" for breakfast.
That's when I remembered the Cream Cheese Danish recipe. I drug myself out of bed and made my way to the kitchen to put this recipe together. Y'all... it's so super easy and delicious... there's no good excuse to not make it!
Easy Cream Cheese Danish
You know, I'm sort of trending here lately with delicious and easy breakfast recipes. I shared the Sour Cream Banana Muffins not too long ago and before that, the Easy Cinnamon Roll Waffles and then the Viral TikTok Cinnamon Rolls with Heavy Cream.
Anywho... you're going to love this Cream Cheese Danish recipe because it only takes 10 minutes and a few ingredients to put it together and get it in the oven.
Also, it's semi-homemade (yellow canned crescent rolls!), but it's gonna taste like you worked on it all morning!
The only hard part of the cream cheese danish with crescent rolls? The waiting. It really needs the full 20 minutes to cool. I always hate it when delicious recipes have your whole house smelling like heaven and then require a waiting period. It's just. so. wrong.
Anyway... after it cooled for an excruciatingly long 20 minutes, we all dug in. And here's the thing that really shocked me.
Two of my six kids didn't like it. Whaaaat?!?!?!
The hubby and I are starting to wonder if they were switched at birth? They couldn't really be our children, could they?!
Oh well.. as Richy said, "More for us!" Ha!
These are all very basic pantry ingredients - easy to find at any grocery store!
- Ready to use refrigerated Crescent Rolls - I always use Pillsbury for these, but a store brand would likely be just as well! You can also use the dough sheets if you like!
- Cream Cheese - for the best results, have your cream cheese at room temperature. When mixed, it will be much smoother!
- Vanilla Extract - bottled or homemade vanilla extract would be great in this recipe
- Egg + Egg White - you'll need one whole egg and one egg white.
- Powdered Sugar
Cheese Danish Variations & Substitutions
Crescent Rolls: Puff pastry dough or puff pastry sheets can be substituted for the crescent roll dough or crescent sheets.
Reduced Fat Option:
Full-fat cream cheese is best for the creamiest cream cheese pastry filling but you can substitute reduced fat cream cheese (aka Neufchâtel) instead. You can also use Pillsbury Reduced Fat Crescent Rolls.
Reduced Sugar Option:
How to Make Cream Cheese Danish
- Preheat oven to 350º degrees.
- Prepare a 9x13 baking dish with non-stick cooking spray (I use butter-flavored).
- In a medium mixing bowl, add the cream cheese, sugar, vanilla, and 1 whole egg. Beat with a hand mixer until smooth. Set aside.
- Unroll one can of crescent rolls and lay in the bottom of the pan (stretch if necessary to cover the bottom). Pinch the seams together if needed.
- Spread the cream cheese filling over the crescent rolls evenly.
- Unfold and lay the second pack of crescent rolls on top of the cheese mixture
- Brush with egg wash.
- Place the danish in the oven and bake for 30-35 minutes until the top is golden brown.
- Remove from the oven and allow it to cool for at least 20 minutes.
- While the danish is cooling, whisk together the powdered sugar, milk and vanilla for the glaze in a small bowl. Whisk until completely smooth.
- Pour and spread or drizzle the glaze over the cooled cheese danish.
Now try really hard to not eat the whole pan 😉!!
- Be sure the cream cheese is at room temperature but the crescent rolls are cold! If the crescent rolls get warm, they get sticky and difficult to handle.
- If you choose to use the crescent sheets, use a knife to cut slits in the dough so the cream cheese mixture can bubble up. If using the already perforated sheets, you an also open up some of the perforations more so the cream cheese mixture can bubble up!
- Don't skip the cooling step! The cream cheese filling is a little like cheesecake - it needs to set up before you eat it!
- Wait and add the glaze after the cream cheese filled pastry cools - otherwise it will melt and run into the cracks!
Fruit Danish: For any other fruits or flavors (blueberries, apricots, etc.), add fruit spread or syrup over the cream cheese mixture and swirl it together before adding the top layer of crescent dough. You an also add fresh berries or jams on the inside or on top over the glaze.
Cream Cheese Danish with Cresent Rolls are best while still warm out of the oven. It's fast and easy enough to be perfect for a stand-alone weekend breakfast, a brunch, or a treat for the holidays.
How to Store Crescent Roll Danish
Freeze: you can keep any leftovers for 3-4 weeks in the freezer. Be sure to wrap tightly and place in an airtight container. Thaw at room temperature for 2-3 hours.
Reheating: place in the microwave for 15-30 seconds. Or place in an oven preheated to 350° for 5-10 minutes.
Cream Cheese Danish FAQ
A traditional cream cheese danish is made of a pastry dough that when baked is tender, flaky and lightly browned buttery crust. Fillings can vary with a danash, but filled with a sweetened cream cheese mixture and it becomes a cheese danish or cream cheese danish. For this easy version, we're going to make a Pillsbury Crescent Rolls Cream Cheese Danish because the crescent dough is what makes it so easy!
Yes! Cream cheese is safely used in millions of recipes with delicous outcomes! Low fat cream cheese may have a slightly less creamy texture when baked if you choose to make that substitution.
More Breakfast Recipes:
Okay - so here's the recipe for ya!Print