Monday, May 2, 2016

Easy Cream Cheese Danish Rolls

My favorite breakfast food is a cream cheese danish. So, of course I had to find a recipe so that I could make my own.  This is one of my favorite danish recipes because it is able to be modified to satisfy any craving.  I hope you love it as much as I do!



package (8 oz) cream cheese, softened
cup sugar
tablespoon lemon juice
cans (8 oz each) refrigerated crescent dinner roll
teaspoons your favorite Preserves or Jam


cup powdered sugar
teaspoon vanilla
to 3 teaspoons milk


  • Heat oven to 350°F. In small bowl, beat cream cheese, sugar and lemon juice until smooth.
  • If using crescent dough, separate dough into 8 rectangles; firmly press perforations to seal. If using dough sheet, cut dough into 8 rectangles. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
  • On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
  • Bake 20 to 25 minutes or until deep golden brown. In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

Since strawberry jam is a favorite in my house, I decided to make a lime glaze to drizzle.  I love the sweet and tart flavor it creates.  For this variation, simply substitute fresh lime juice in place of the milk and vanilla into the powdered sugar, adding enough lime juice for desired drizzling consistency.


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