I first tried Easy Crescent Roll Cream Cheese Danish at a Superbowl party about 10 years ago. Once I started eating them, I just kept going back for more. They are so delicious, and will delight even the pickiest eaters. This recipe is my version of the one I tried all those years ago. I still continue to make them every few months for one occasion or another. They are perfect for a tasty weekend breakfast, or as a dessert for any party, potluck, or gathering! Once you try them, you will definitely be hooked!
The ingredients for this recipe are simple, I would call this a partially homemade treat. The dough layers are made from Pillsbury Crescent Rolls, and be sure to note: you have to buy name brand to get the right consistency. The cream cheese on the other hand is not as important; Aldi has an amazing brand at only 0.79 cents per box. I only went with Meijer brand this time since I was already there for something else.
To begin, soften your cream cheese for about 30 minutes.
Once the cream cheese is soft, preheat your oven to 350 degrees and grease a 9×13 pan with non-stick cooking spray.
Add the egg, granulated sugar, and vanilla extract to the mixing bowl with the cream cheese.
Beat on medium speed for 2-3 minutes using the whisk attachment, until cream cheese mixture is light and fluffy. Scrape down the sides of the bowl as needed.
Layering the Dough
Open 1 can of the crescent roll dough, and spread it evenly into your prepared pan. Make sure to pinch the seams together.
Next, spread all of the prepared cream cheese mixture evenly on top of the first dough layer.
Open the second can of crescent roll dough, and carefully place it on top of the cream cheese layer.
This is the trickiest part, be very gentle and use your hands to help the dough stretch from edge to edge, and seam to seam. They do sell this dough without perforations, which is really helpful. Although, I bought my crescent roll dough cans at Costco in bulk, the original pre-cut variety is all they sell.
Once the dough is evenly covering all of the cream cheese layer, and all of the seams are pinched together, you can brush the top of the dough with milk.
After brushing with milk, sprinkle the top dough layer with granulated sugar and cinnamon.
Bake at 350 degrees for 30 minutes.
Let the cream cheese danish cool on the counter for 10-15 minutes. Then, transfer to refrigerator to cool overnight, or for 4 hours prior to serving.
To finish, cut the prepared danishes into 2×2 squares, and serve. They pair perfectly with a warm cup of coffee. Crescent Roll Cream Cheese Danish will be a new favorite among your family, friends, and coworkers!
Easy Crescent Roll Cream Cheese Danish
Cream Cheese Mixture
- 2 8oz boxes Cream Cheese, softened
- 1 large Egg
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 cans Pillsbury Crescent Roll Dough
Top Layer Garnish
- 1 Tbsp Milk, 1% or greater
- 1/2 Tbsp Granulated Sugar, approximately
- 1/2 tsp Ground Cinnamon, approximately
- Soften Cream cheese for 30 minutes in a large mixing bowl.
- Preheat oven to 350 degrees, and grease a 9×13 pan with non-stick cooking spray.
- Add 1 cup Granulated Sugar, vanilla extract, and egg to the bowl with cream cheese.
- Beat with the whisk attachment on medium speed for 2-3 minutes, until cream cheese mixture is light and fluffy. Scrape down the sides of the bowl, if needed.
- Open 1 can of crescent roll dough, and press evenly into the bottom of the prepared pan. Make sure to pinch the seams of the dough together, and spread it edge to edge.
- Using a spatula, carefully and evenly spread the cream cheese mixture on top of the bottom layer of dough in the pan.
- Open the second can of crescent roll dough, and gently place it on top of the cream cheese layer. Be careful to stretch the dough evenly so it spreads edge to edge, and pinch the seams together.
- Brush the top of the dough with about 1 Tbsp of milk, just enough to evenly wet the surface. Sprinkle with granulated sugar, and cinnamon.
- Bake at 350 degrees for 30 minutes. Let pan cool on counter for 10-15 minutes, then cover and refrigerate overnight, or at least 4 hours prior to serving. Cut prepared danish into 2×2 squares and serve. Enjoy with warm coffee, or on its own!
Like this recipe? Try making my Bakery Style Blueberry Muffins next:
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