A coiled flaky crescent roll danish filled with butter and brown sugar and a sweet cream cheese center!
Cream Cheese Danish with Crescent Rolls & Brown Sugar
Unless we have something else going on, our Saturday nights are spent playing board games. I usually put out some snacks like veggies and dip, Cheesy Ranch Crackers, Blizzard Party Mix, or Homemade Peach Fruit Roll-Ups. And we love to slurp on smoothies, too. Some of of our favorites are Peanut Butter Banana & Healthy Strawberry!
Recently we played several rounds of Scattergories. Our letter was ‘T’ and we had to think of a college or university that started with that letter. I had no idea so I just wrote down Texas. Coincidentally my husband wrote the same thing. Then we get to our son and he wrote down ‘Tuskegee.’ Um, I didn’t even know that was a thing. He’s 9 years old and kept blowing us away with his answers!
He is currently reading a book at school about George Washington Carver and that’s where he went to school! I don’t remember much of what I was supposed to learn in school, so I am glad I have the opportunity to re-learn some of those things! We are never too old to learn. That goes for baking, too!
What You’ll Need for the Danishes:
- 2 tubes Crescent Rolls
- 8 oz Cream Cheese, Softened
- 1/4 cup Sugar
- 1 tsp Vanilla
- 2 tbsp Butter, Melted
- 8 tbsp Brown Sugar
And for the Glaze:
- 1/4 cup Powdered Sugar
- 1 tsp Vanilla
- 4 tsp Milk
How to Make Crescent Roll Cheese Danishes
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix together 8 oz softened cream cheese, 1/4 cup sugar, and 1 tsp vanilla until smooth. Set aside.
- Separate the crescent roll dough into 8 rectangles and place on prepared pan; there will be 2 crescent rolls to each rectangle. Seal perforations.
- Spread and evenly distribute 2 tbsp melted butter all over the crescent roll rectangles.
- Sprinkle each rectangle with 1 tbsp of brown sugar.
- Roll up along the long side of the crescent roll with the brown sugar side in and pinch the edges and ends to seal.
- Loosely coil each roll of dough and lightly press down the middle, spreading it to make room for the filling.
- Arrange danishes allowing room between each on the baking sheet. Evenly distribute the cream cheese filling between each, about 2 tbsp per danish.
- Bake for 15 minutes or until golden brown.
- To make the glaze, combine 1/2 cup powdered sugar, 1 tsp vanilla, and 4 tsp milk. Drizzle over warm danishes.
Recipe Notes:
- Half the recipe – If you don’t need 8 danishes, just cut the recipe in half.
- Butter – I have found that brushing the butter on the crescent rolls is the easiest way to apply it!
- Pressing the center – You can just use your fingers to press down the center of the danish. If you don’t want to use your fingers, just use the bottom of a small glass.
More Danishes & Donuts:
- Blueberry Cream Cheese Danish
- Apple Fritter
- Baked Cinnamon Sugar Donuts
- Cinnamon Sugar Donut Muffins
- Baked Pumpkin Cinnamon Sugar Donuts
- Chocolate Zucchini Donut Muffins
Crescent Roll Cheese Danish
Crescent Roll Cheese Danish, a coiled flaky crescent roll danish filled with butter and brown sugar and a sweet cream cheese center!
Ingredients
- 2 tubes Crescent Rolls
- 8 oz Cream Cheese, Softened
- 1/4 cup Sugar
- 1 tsp Vanilla
- 2 tbsp Butter, Melted
- 8 tbsp Brown Sugar
Glaze
- 1/4 cup Powdered Sugar
- 1 tsp Vanilla
- 4 tsp Milk
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix together cream cheese, sugar, and vanilla until smooth. Set aside.
- Separate the crescent roll dough into 8 rectangles and place on prepared pan; there will be 2 crescent rolls to each rectangle. Seal perforations.
- Spread and evenly distribute melted butter all over the crescent roll rectangles.
- Sprinkle each rectangle with 1 tbsp brown sugar.
- Roll up along the long side of the crescent roll with the brown sugar side in and pinch the edges and ends to seal.
- Loosely coil each roll of dough and lightly press down the middle, spreading it to make room for the filling.
- Arrange danishes allowing room between each on the baking sheet. Evenly distribute the cream cheese filling between each, about 2 tbsp per danish.
- Bake for 15 minutes or until golden brown.
- To make the glaze, combine 1/2 cup powdered sugar, 1 tsp vanilla, and 4 tsp milk. Drizzle over warm danishes.
