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!
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.
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.
Then bake at 375 degrees for about 15 minutes or until they begin to turn a light brown.
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!
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.
Cream Cheese Crescent Roll Danishes
- 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.