You can have homemade cream cheese danish at home in just 20 minutes thanks to store-bought crescent roll dough. With a sweet cream cheese filling twisted in layers of buttery flaky dough and piled in the center, and finished with a drizzle of vanilla glaze, this crescent roll cream cheese danish is truly irresistible. They're guaranteed to be a hit!
In This Post
Some favorite ways to kick off a weekend: homemade pancakes, quick cinnamon rolls, or French toast. And if you’re like me, you reach for store-bought cheese danish the moment you see it takes 6+ hours to make at home. But that's about to change. These cream cheese danish recipe has become a consistent favorite, not just for its taste and texture but their simplicity thanks to store-bought crescent roll dough.
What Is a Cheese Danish?
A cheese danish is an impressive-looking breakfast pastry made with Danish pastry dough and with a lightly sweet cream cheese filling in the center.
The texture of the pastry is similar to croissant dough, but it's slightly sweeter. It's typically rolled out thinly, then folded with a layer of butter, repeating this process to form multiple layers. It makes a great base for many topping options and combinations—sweet as well as savory! The process is lengthy, anywhere from 6 to 10 hours.
The Best Homemade Cheese Danish
- Made from shortcut dough using store-bought crescent roll dough
- Incredibly soft, tender, flaky and buttery
- Only requires 6 ingredients
- Done in just 25 minutes– start to finish!
- There's cream cheese in every bite– twisted in the layers and in the middle
- Easy for beginners and perfect to make with kids
- Perfect for a special breakfast, weekend brunch, or just because!
Grab These Ingredients
- Crescent Roll Dough: There are two types of crescent roll dough at the grocery store– crescent rolls sheets and regular crescent dough. The only difference is one has the seams while the other doesn't, either can be used. You'll need to two packages of the dough.
- Cream Cheese: You want the brick style cream cheese. Make sure it's super-soft but not melted– it's important too have it at room temperature. If the cream cheese is too hard it won't spread easily over the soft dough and won't set right in the center.
- Granulated Sugar: The sugar not only sweetens the filling, it also helps give it structure.
- Vanilla Extract: Adds flavor!
- Eggs: You need an egg yolk and a whole egg– the yolk is for the filling and the whole egg is for the egg wash to give it that iconic shiny light brown exterior.
- Milk: Just 2 Tablespoons that gets whisked together with the whole egg for the egg wash.
Step by Step Instructions
Making crescent roll cheese danish with crescent rolls is actually really simple. The full printable recipe is below, but let's walk through it.
- Combine the cream cheese, sugar, egg yolk, and vanilla in a medium bowl until smooth.
- Place one sheet of the crescent roll dough on a lightly floured surface and then the second sheet directly on top– if there are seams, pinch together before rolling. Then, using a lightly floured rolling pin to prevent it from sticking roll the dough into a 9x12-inch rectangle.
- Spread half the cream cheese mixture all over the dough. Using a sharp knife, cut into 6 long strips. Starting with the first strip, grab each end and slightly stretch and fold in half (so the cream cheese is on the inside.) Then, twist each strip into a long rope. Roll the dough rope into a spiral to make the shape of the danish, tucking the end of the outside piece slightly under. Brush the danish with the egg wash. Then, spoon the remaining cream cheese mixture into the center of each danish.
- Bake the danishes for 15 minutes. If desired, for additional browning, leave in the oven an additional 1-3 minutes.
Tips & Tricks
- Double Layer: Using 2 crescent dough rolls ensures that the danishes are the correct thickness. Remember to pinch the seams if you can't find the sheets.
- Filling in Layers & Center: Adding the cream cheese IN the layers helps weigh down the store-bought crescent roll dough and makes sure you get some of the cream cheese filling in every bite.
For the filling, there are so many options– if you aren't using any cream cheese for the filling, half the amount to use for just the layers.
- The classic tangy cream cheese filling (included in this recipe below)
- Slightly tart and sweet lemon curd
- Plain jam or preserves, like strawberry, blueberry or raspberry
- Tangy cream cheese filling swirled with jam or preserves
- Add Nutella, your favorite pie filling, apple butter or pumpkin butter
FAQ About Crescent Roll Cream Cheese Danish
Do cheese danishes need to be refrigerated?
After 2 days at room temperature, it's recommended for cheese danish to be refrigerated. Reheat in the microwave for a few seconds until warmed.
Can you freeze cheese danish?
Yes! Baked (unfrosted) or unbaked rolls can be covered tightly frozen up to 3 months. Thaw overnight in the refrigerator and bake as directed. For baked rolls, thaw at room temperature.
More Breakfast Recipes
- Crescent Roll Cinnamon Rolls
- Sky-High Blueberry Muffins
- 7-Ingredient Granola
- Peanut Butter Banana Muffins
Easy Cream Cheese Danish
Description
You can have homemade cream cheese danish at home in just 20 minutes thanks to store-bought crescent roll dough. With a sweet cream cheese filling twisted in layers of buttery flaky dough and piled in the center, and finished with a drizzle of vanilla glaze, this crescent roll cream cheese danish is truly irresistible. They're guaranteed to be a hit!
Ingredients
- 2 8-ounce package crescent roll dough , or dough sheets
- 1 8-ounce package full-fat brick cream cheese, softened to room temperature
- ⅓ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 large egg + 2 Tablespoons whole milk, whisked (for egg wash)
Instructions
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper or silicone baking mat. Set aside. Combine the cream cheese, sugar, egg yolk, and vanilla in a medium bowl with a rubber spatula. (It should mix together easily but you can also do this with a hand mixer.) Set aside.
- Place one sheet of the crescent roll dough on a lightly floured surface and then the second sheet directly on top– if there are seams, pinch together before rolling. Then, using a lightly floured rolling pin to prevent it from sticking roll the dough into a 9x12-inch rectangle.
- Spread half the cream cheese mixture all over the dough. Using a sharp knife, cut into 6 long strips; each strip will be about 1 ½ inches wide. Starting with the first strip, grab each end and slightly stretch and fold in half (so the cream cheese is on the inside.) Then, twist each strip into a long rope. Roll the dough rope into a spiral to make the shape of the danish, tucking the end of the outside piece slightly under. Transfer to the baking sheet. Repeat until each danish is formed. Using the back of a spoon or your fingers, gently press down the center of each danish for the filling. Brush the danish with the egg wash. Then, spoon the remaining cream cheese mixture into the center of each danish.
- Bake the danishes for 5 minutes at 425ºF then, keeping the danishes in the oven reduce the temperature to 375ºF and bake for an additional 10 minutes until lightly golden brown. The total baking time is 15 minutes. If desired, for additional browning, leave in the oven an additional 1-3 minutes.
- Remove from the oven and place the pan on a wire rack to cool for 5 minutes. Cover leftover danishes at at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The danishes can be assembled ahead of time, up to the night before. If longer than 1 hour, cover and refrigerate and bake as directed.
- Freezing Instructions: Baked (unfrosted) or unbaked rolls can be covered tightly frozen up to 3 months. Thaw overnight in the refrigerator and bake as directed. For baked rolls, thaw at room temperature.
- Crescent Roll Dough: There are two types of crescent roll dough at the grocery store– crescent rolls sheets and regular crescent dough. The only difference is one has the seams while the other doesn't, either can be used. You'll need to two packages of the dough. If using the dough with the seams, pinch them together to create a sheet.
- Filling: There are many options for filling– if you aren't using cream cheese for the filling in the center, half the amount to use only for the layers. Some other options include: lemon curd, plain jam or preserves (like strawberry, blueberry or raspberry), creamy cheese filling swirled with jam or preserves, Nutella, your favorite pie filling, apple butter, pumpkin butter or your favorite filling!
- Cream Cheese: The cream cheese should be at least at room temperature. If needed, you can microwave for 5-10 seconds (especially if you're not using a had mixer for the filling.)
- For Larger Danishes: Using a sharp knife, cut into 4 long strips; each strip will be a little over 2 inches wide. To form, follow the directions in step 3. Bake at 5 minutes at 425ºF then, keeping the danishes in the oven reduce the temperature to 375ºF and bake for an additional 12-13 minutes. The total baking time is 17-18 minutes.
- For Smaller Danishes: Using a sharp knife, cut into 8 long strips; each strip will be a little over 2 inches wide. To form, follow the directions in step 3. Bake at 5 minutes at 425ºF then, keeping the danishes in the oven reduce the temperature to 375ºF and bake for an additional 8 minutes. The total baking time is 12-13 minutes.
Nutrition
Calories: 369kcal | Carbohydrates: 44g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 66mg | Sodium: 870mg | Potassium: 121mg | Sugar: 21g | Vitamin A: 106IU | Calcium: 141mg | Iron: 1mg
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Cindy says
these were amazing and i loved that i could make them quickly for a fun sunday breakfast with my kids.
Christina says
Thanks so much for the review, Cindy! I'm glad that you loved these!