Easy Crescent Danish Rolls
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I must say that I love a good cream cheese Danish. Thanks to this recipe from a 1996 Pillsbury cook booklet I’ve been able to make my own at home. Of course this recipe for easy crescent Danish rolls uses one of my all time favorite ingredients – crescent roll dough!
These easy crescent Danish rolls are simple to put together and you can create all kinds of flavors depending on the jam or preserves you use. My favorite is to use my homemade raspberry or blackberry freezer jam. I have also mixed up the filling the night before and had that waiting in the fridge. Then you only have to assemble them in the morning.
This filling is a simple combination of cream cheese, sugar, and lemon juice. Each tube of crescent dough is used to make four rectangles that the filling gets spread over. Each rectangle is rolled up jelly roll style creating a small rope that you then roll into a spiral, like a snail shell. Then you press an indentation onto the center of each spiral to fill with a little jam. Once fully cooked, you make a simple glaze made from powdered sugar, vanilla, and milk. It the finishing touch to these tasty Danishes!
Ingredients for Easy Crescent Roll Cream Cheese Danish
- CREAM CHEESE
- WHITE SUGAR
- LEMON JUICE
- REFRIGERATED CRESCENT ROLL DOUGH
- PRESERVES OR JAM
- POWDERED SUGAR
- VANILLA EXTRACT
- MILK
Instructions for Easy Crescent Danish Rolls
Prep the Oven and Filling – Preheat your oven to 350°F (175°C). In a medium bowl, combine the cream cheese, sugar, and a splash of lemon juice. Use an electric mixer or a sturdy whisk to beat the mixture until it is completely smooth and creamy. Set this filling aside.
Prepare and Fill the Dough – The easiest way to make these is to use Pillsbury Crescent Creations dough. If you’re using standard crescent roll dough, you’ll need to firmly press the perforations together to create a solid sheet of dough before cutting.
Unroll the dough and use a knife or pizza cutter to divide it into 8 equal rectangles. Spread about 2 tablespoons of your smooth cream cheese mixture onto each rectangle of dough. Make sure to leave a 1/2-inch border clean (free of cream cheese) along one of the long sides and both of the short sides. This clean edge is necessary for a good seal.
Roll and Shape – This is how we get that signature spiral shape:
- Starting on the long side that is covered in cream cheese, gently roll up the dough “jelly-roll style.” Roll toward the clean, empty long edge.
- Once rolled, firmly pinch the final edge and the two ends to create a tight seam, sealing the filling inside.
- Gently stretch each roll until it is about 10 to 12 inches long. This helps create a better spiral.
Coil and Bake – Place the rolls on an ungreased cookie sheet.
- Starting with the seam side facing inward, coil each roll into a tight spiral. The seam should be hidden inside the swirl. Tuck the final end of the dough underneath the coil to secure it.
- Make a deep indentation in the center of each coiled roll.
- Fill this little well with 1/2 teaspoon of your favorite jam or preserves (raspberry, apricot, or cherry are all great choices!).
- Bake for 20–25 minutes until the danishes are a beautiful, deep golden brown.
The Perfect Glaze
Apply the glaze while the Danishes are still warm! In a small bowl, combine the powdered sugar, vanilla, and milk.
Start by adding a small amount of milk and mix well. Continue adding milk just a little at a time until you reach a smooth, drizzling consistency. It should be thick enough to hold its shape but thin enough to flow easily.
Transfer the glaze to a small plastic zipper bag (like a Ziploc snack bag). Snip a tiny piece off one corner of the bag with scissors to create a fine hole. Hold the bag over the warm Danishes and drizzle the glaze back and forth until they are beautifully coated.
Frequently Asked Questions
Does the cream cheese need to be at room temperature?
Yes, it’s essential! Softened, room-temperature cream cheese is key to getting that smooth, lump-free filling that blends perfectly with the sugar and lemon juice. If it’s too cold, your filling will be chunky.
What is the purpose of leaving a clean, unfilled border on the dough?
That clean 1/2-inch border is your “glue.” When you roll up the dough, the unfilled section will pinch and seal against the dough below it. This creates a tight seam that keeps the creamy filling from oozing out during baking, helping the danish hold its spiral shape.
My roll keeps uncoiling during baking. What went wrong?
This usually happens if the final seam wasn’t pinched tightly enough, or if the end piece you tucked under wasn’t secured well. Gently tucking the end under the spiral and seating it firmly on the baking sheet helps anchor the roll as it bakes. Also, make sure the rolls are stretched to 10-12 inches as instructed; a thinner, longer roll is easier to coil and tends to hold its shape better.
Can I use a low-fat or whipped cream cheese?
It is not recommended. Low-fat and whipped cream cheese have a higher water content and less stabilizer, which can cause the filling to become watery, runny, or deflate when baked. Use full-fat, block-style cream cheese for the best texture.
Can I prepare these danishes the night before and bake them in the morning?
You can! Roll and coil the danishes as instructed, then place them on a baking sheet, cover lightly with plastic wrap, and refrigerate overnight. In the morning, you can make the indentation, add the jam, and bake as usual (you may need to add a couple of minutes to the baking time since they are going in cold).
How do I store leftover Danishes?
Because they contain a cream cheese filling, store Danishes in an airtight container in the refrigerator for up to 3-4 days.
FOR MORE RECIPES LIKE THIS, TRY:
Easy Crescent Danish Rolls
Real Mom Kitchen
Equipment
Ingredients
- 8 oz pkg cream cheese softened
- ½ cup sugar
- 1 Tbsp lemon juice
- 2 pkgs (8 oz each) refrigerated crescent roll dough
- 4 tsp preserves or jam
Glaze:
- ½ cup powdered sugar
- 1 tsp vanilla
- 2 to 3 tsp milk
Instructions
- Heat oven to 350.
- In a bowl, combine the cream cheese, sugar and lemon juice. Beat until smooth.
- Separate dough into 8 rectangles, firmly pressing perforations to seal. (or use the crescent creations dough and cut into 8 rectangles. This is what I do now. No pressing the perforations needed!) Spread each rectangle with about 2 tablespoons of the cream cheese mixture. Leave 1/2 inch around 1 long sides and two short sides clean and free of cream cheese.
- Roll up jelly roll style starting on long side, rolling to long side with 1/2 inch free of cream cheese. Firmly pinch edge and ends to seam. Gently stretch each roll to around 10-12 inches.
- On an ungreased cookie sheet, coil each roll into a spiral with the seam side on the inside, tucking end under. Make a deep indentation in the center of each roll and fill with 1/2 tsp. jam or preserves.
- Bake at 350 for 20-25 minutes until deep golden brown. In a small bowl blend glaze ingredients, adding enough milk to make drizzling consistency. Put glaze in a small plastic zipper bag. Snip a small amount off the corner of the bag, creating a small hole. Drizzle glaze from bag using hole over warm rolls.
Nutrition
