Crescent Roll Cream Cheese Danish

These Cheese Danishes made from crescent rolls couldn’t be easier or more delicious! Using refrigerated crescent rolls, these little bites are drizzled with a powdered sugar glaze. They’re perfect for breakfast or brunch!

cutting board with cream cheese crescent bites with powdered sugar glaze

These flaky crescent roll pinwheels are filled with a sweet cream cheese filling and then topped off with a powdered sugar glaze! So easy and even more delicious!

Plus they’re really easy to customize the flavors or make a double or triple batch if you’re having a large crowd for brunch (lucky guests!).

Crescent Roll Cream Cheese Danish

I pretty much consider crescent rolls staples around here. They’re just so versatile and make it super easy to throw together a yummy recipe like my favorite Bacon & Cheese Crescent Rolls¬†or these Strawberry and Cream Cheese Danishes that I’ve been making for years.

These danishes are more of a simple twist on that recipe. Plus, they make little bite-size portions that are often better on a brunch spread.

Start by unrolling your crescent dough. You should have 8 triangles. Pinch 2 triangles together to form a rectangle. Repeat with the remaining dough until you have 4 rectangles like you see on the right-hand side of the picture.

cookie sheet lined with parchment paper that shows the steps to make cream cheese filled crescent roll danishes

In a small bowl, add 3 ounces of softened cream cheese, 1 tablespoon of sugar and 1/2 teaspoon lemon juice. Stir until smooth and then spread evenly over the four rectangles like shown in the above photo.

The next step is to roll it up jellyroll style starting from a long end. You can see how I did that in the bottom left.

Then cut each log into 6 equal pieces. You should have 24 pieces total once you cut all 4 jellyrolls.

I used an 8″ round cake pan for mine, but you can really use any pan that is about that size. Just spray it with a little non-stick cooking spray and then fill the pan with your crescent bites.

round cake pan filled with uncooked cream cheese crescent roll bites

Then bake at 375 degrees for about 15 minutes or until they begin to turn a light brown.

round cake pan filled with cream cheese crescent roll bites

In a small bowl, mix 1/2 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla extract. Once it’s smooth, drizzle it over the warm rolls.

These are the perfect recipe because they taste amazing either warm or room temperature!

crescent roll pinwheel with a sweet cream cheese filling and a powdered sugar glaze

Tips and Tricks to Making Crescent Roll Danishes

  • These are really easy to cut using a pizza cutter instead of a knife. It slices right through quickly without pushing all of the filling out the ends of the jellyroll.
  • You can switch up the flavors if you want by making an orange glaze. Just substitute orange juice for the milk in the glaze recipe.
  • You could also use an almond extract instead of the vanilla extract.
  • This recipe is really easily doubled! Just double every single ingredient and either make in 2 8″ pans or make in 1 13″x9″ pan.
  • You can use the reduced fat crescent rolls for this recipe.
cutting board with cream cheese pinwheels made with crescent rolls
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Cream Cheese Crescent Roll Danishes

Warm crescent roll danishes filled with a cream cheese mixture and topped with a powdered sugar glaze! So addictive and delicious!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: crescent roll cream cheese danish
Servings: 2 dozen
Calories: 300kcal
Author: Natalie Dixon

Ingredients

  • 1 8 ounce can Refrigerated Crescent Rolls
  • 3 oz Cream Cheese softened
  • 1 Tbsp. Sugar
  • 1/2 tsp. Lemon Juice
  • 1/2 cup Powdered Sugar
  • 1 Tbsp. Milk
  • 1/2 tsp. Vanilla Extract

Instructions

  • Preheat oven to 375 degrees. Lightly spray an 8" round cake pan with cooking spray. Set aside.
  • Unroll the the crescent rolls. Pinch each diagonal line together to form 4 rectangles.
  • In a small bowl, add cream cheese, sugar and lemon juice. Stir well until no lumps remain. Spread evenly over the 4 rectangles of crescent roll dough. 
  • Roll up each rectangle like a jellyroll, starting with a long end. Using a serrated knife, cut each jellyroll into 6 slices. You should have 24 slices total. Place the rolls in the greased pan.
  • Bake at 375 for about 15 minutes or until they begin to turn light brown.
  • Meanwhile, in a small bowl, combine powdered sugar, milk and vanilla. Drizzle the glaze over the warm rolls. 

Notes

The nutritional information provided is for the full recipe which yields 4 dozen.

Nutrition

Calories: 300kcal | Carbohydrates: 39g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 144mg | Potassium: 58mg | Sugar: 38g | Vitamin A: 11.4% | Vitamin C: 0.6% | Calcium: 5% | Iron: 0.9%

cutting board with cream cheese pinwheels made with crescent rolls

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