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:
- Preheat oven to 350 degrees (F)
- 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)
- 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. - Roll up from long side; pinch edges to seal. Holding one end, loosely coil each.
- 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.
- 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. - For the glaze, in a bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each warm danish.
- 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.
http://www.thecountrycook.net/
