How to make Cheese Danishes

This delicious cream cheese breakfast Danish is so simple and takes only about 5 minutes to whip up. Why? Because it is made with Crescent dough, and tastes just like a delicious danish from a bakery.
Give these a try, they will be a hit! Perfect for a Christmas breakfast, coffee with friends, or a bridal or baby shower.

This recipe would also be fantastic with a little cherry pie filling, lemon curd, or raspberry jam in addition to the cream cheese.

If you are short on time like me, then make these for a breakfast, brunch or a work fundraiser and you will have more time to spend with your family…

See Video Step By Step

Simple Crescent Cheese Danishes

Makes 8 danishes

Ingredients:

For the danishes:

• 2 tubes Crescent Rolls
  
• 1 (8 oz.) package cream cheese (softened)
  
• ¼ cup granulated white sugar
  
• 1 tsp. vanilla extract
  
• 2 tbsp. butter (melted)
  
• 8 tbsp. light brown sugar

Glaze:

• 1/2 cup powdered sugar
  
• 1 tsp. vanilla extract
  
• 4 tsp. milk

Steps:

1. Preheat oven to 350 degrees (F)
2. In a medium bowl, combine softened cream cheese with white sugar and vanilla extract. Mixture should be creamy and smooth when finished (like cheesecake batter)
3. Separate dough into eight rectangles. Seal perforations.
   Using a brush or spoon, spread melted butter all over crescent rolls. Sprinkle each rectangle with about 1 tbsp. of brown sugar.
4. Roll up from long side; pinch edges to seal. Holding one end, loosely coil each.
5. Now you want to get in there with your fingers and spread out the dough some to make room for the filling. Just pull and stretch and make a nice dent in the middle.
6. Place on cookie sheet that has been sprayed with nonstick spray. Top each coil with about 2 tablespoons of cream cheese filling.
   Bake at 350(F) for 15-18 minutes, or until golden brown.
7. For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish.
8. Cook’s Note: If you don’t need so many danishes, just use one tube of crescent rolls and save the leftover cream cheese filling for another time. Just put it in a container with an airtight lid and store in the fridge for up to a week.