Easy Crescent Danish Rolls

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 of 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 fill is a simple combination of cream cheese, sugar, and lemon juice. Each tube of crescent dough is used to make for 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.

Next, these baking in the oven for 20 minutes at 350 degrees. Once fully cooked, remove for the oven. Then you make a simple glaze made from powdered sugar, vanilla, and milk. It the finishing touch to these tasty Danishes!

• CREAM CHEESE
• SUGAR
• LEMON JUICE
• REFRIGERATED CRESCENT ROLL DOUGH
• PRESERVES OR JAM
• POWDERED SUGAR
• VANILLA
• MILK

Easy Crescent Danish Rolls

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• Author: Laura

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Ingredients

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• 1 (8 oz) pkg of cream cheese, softened
• 1/2 cup sugar
• 1 Tbsp lemon juice
• 2 (8 oz) cans refrigerated crescent roll dough
• 4 tsp preserves or jam

Glaze:

• 1/2 cup powdered sugar
• 1 tsp. vanilla
• 2 to 3 tsp milk

 

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Instructions

1. 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.
2. 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.

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This is the original photo from this post when it was first posted in May of 2009.