This delicious and easy Crescent Roll Cream Cheese Danish recipe will satisfy your breakfast sweet tooth! These cheese danishes are made crescent dough and are stuffed with a simple homemade cream cheese filling.
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
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.Storing: 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.