Crescent Roll Cream Cheese Danish

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

Crescent roll cream cheese danishes are so simple to make- they take only 20 minutes from start to finish! My kids love adding rainbow sprinkles to make a fun, sweet breakfast. These cheese danishes turn our "I'm not hungry" mornings into ones where they ask for a second helping!

You probably also have everything you need on hand since I use pantry staples: Pillsbury crescent dough, cream cheese, vanilla extract, sugar, and egg.

Ingredients

To make crescent roll cream cheese danishes you need:

• 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!

Instructions

Making crescent roll cream cheese danishes is so simple! It takes 5 minutes of preparation about less than 15 minutes to cook.

STEP 1: 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.

STEP 2: 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.

STEP 3: 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, as shown below.

STEP 4: Roll the triangle crescents up tightly. You can also top them with rainbow sprinkles if desired.

STEP 5: 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!

Recipe 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 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.

Recipe

I hope you enjoy this easy breakfast recipe! Please let me know what you thought in the comments below and make sure to give it a star rating too. I'd love to hear from you!

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