This is an incredibly easy recipe for Cream Cheese Danishes that are ready in 30 minutes, from start to finish. Luscious cheesecake-like cream cheese filling sits on top of flaky pastry dough swirled with butter and brown sugar. Top them with fresh fruit and powdered sugar for an extra special breakfast or brunch.
In the mornings we usually have muffins like these Mini Blueberry Banana Muffins because they can be made ahead, reheated, and they’re good for on the go too. That’s another reason why I’m a big fan of these Danishes because they can also be made the night before, reheated the next day and they taste just as good. So if you’re looking to make an extraordinary breakfast with ordinary ingredients, this is it right here!
Plus I love anything with cream cheese, so cream cheese for breakfast? Yes, please! I’m really a sucker for some sweetened cream cheese.
Great news people, you only need a few basic ingredients for this recipe because who wants to be scrambling for crazy ingredients at 7am, am I right?
These Danishes are super easy to make.
Then you make the brown sugar and butter “paste”. This is what you’ll spread onto the dough to give it that extra oomph. The dough is good plain but it’s so much better with brown sugar and butter swirled into it. Trust me, you do not want to skip this step. The brown sugar and butter mixture swirled into the dough really takes these to a next level.
You’ll set the that aside and start working with one roll of dough. Keep the other in the fridge to stay cold because the dough is easier to work with when it’s cold and stiff.
Did you guys know that the crescent roll dough now comes in a seamless variation? Yes, I’ve seen them around so if your local grocery store has those in stock, get them instead!
You know one thing I hate though? I hate opening these tubes of dough. I don’t know what it is but it always goes wrong for me. I opened the first one and accidentally cut a huge hole in the dough. Like, huge *Donald Trump voice*. I swear I was there for ten minutes trying to pinch it back together. I swore I wouldn’t do it for the next one. I was very careful and I took my time and guess what? It happened again! Good Lord…
As I was saying… open the tube and lay the dough on a flat surface. Be very careful when unrolling the dough and if it starts to separate at the seams just gently pinch it together. Remember to work quickly while the dough is cold and stiff because once it starts to get warm it becomes harder to manipulate and it doesn’t really hold its shape. Spread half of the paste onto the dough in a thin layer leaving 1/4 inch of space from the edge. After you’ve done that, roll it back up tightly and cut it into six equal slices.
Place the Danishes on the baking sheet and space them evenly apart. After that’s done just place a dollop of filling in the centers and bake!
I know in writing it seems like a lot but when you’re actually making them it’s very straightforward.
I find that these Danishes taste great warm so the minute you can sink your teeth into them, do not hesitate! They’re good cooled all the way down to room temperature too. I wanted to try them chilled but everyone ate them so fast I didn’t get a chance. So if you do end up chilling them leave a comment below and let me know how they taste.
The fresh fruit and powdered sugar combo is so good! My whole family devoured these. They did not last long at all and they don’t taste like they’re made with crescent roll dough either. My personal favorite is the strawberry ones.
Of course you can also top them with other things like your favorite jam or add ingredients into the filling itself. This is completely adaptable. These would be so good with some turbinado or course sugar on top, yum!
I promise you they’re going to look great no matter what you top or sprinkle them with.
They’re so elegant. They look like something out of a magazine. Honestly, they really do. I was pretty impressed considering the ingredients and the little work I had to do. It’s a very cheap recipe as well.
This is such a perfect recipe for brunch. If you want to impress people but you don’t really know how to bake, this is the recipe for you my friend.
These freeze so well! I purposely froze them the next day so I could tell you guys if you should or not and well, you can go right ahead because they freeze perfectly. I’m telling you, perfectly. They held up their shape and to thaw and reheat them I tossed two in the microwave for 30 seconds and they were good to go, easy-peasy. Phew! I think I’ve told you everything.
If you love cream cheese as much as I do check out these Classic Mini Cheesecakes! They’re so much easier to make than a whole cheesecake, perfectly portioned, and honestly one of the best desserts.
- 2 tubes (8 oz each) refrigerated crescent roll dough
- 6 oz cream cheese, softened completely
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- ¼ cup brown sugar
Preheat oven to 350°F. Line baking sheet with parchment paper and set aside.
Make the filling: In a medium-sized bowl combine cream cheese, granulated sugar, and vanilla extract. Set aside.
In a small bowl mix together butter and brown sugar. Set aside.
Open 1 tube of crescent roll dough, place on a flat surface and carefully unroll (if dough separates at the seams gently pinch it together).
Spread half of the butter and brown sugar mixture onto the dough leaving ¼ inch of space from the edge.
Carefully re-roll the dough tightly and cut into 6 equal slices.
Pinch the ends of each slice (to prevent the butter and brown sugar from leaking out during baking). Gently pinch and flatten the center (avoid the edges) of each slice to make a wide and deep circular indentation.
Place Danishes evenly spaced on the baking sheet and spoon a dollop of filling into each one.
Bake for 15 minutes.
Cool on the baking sheet for 10 minutes.
Repeat steps 4 – 10 for second tube of dough.
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