Crescent Roll Cheese Danish

A coiled flaky crescent roll danish filled with butter and brown sugar and a sweet cream cheese center!

Cream Cheese Danish with Crescent Rolls & Brown Sugar

Unless we have something else going on, our Saturday nights are spent playing board games. I usually put out some snacks like veggies and dip , Cheesy Ranch Crackers , Blizzard Party Mix , or Homemade Peach Fruit Roll-Ups . And we love to slurp on smoothies, too. Some of of our favorites are Peanut Butter Banana & Healthy Strawberry !

He is currently reading a book at school about George Washington Carver and that’s where he went to school! I don’t remember much of what I was supposed to learn in school, so I am glad I have the opportunity to re-learn some of those things! We are never too old to learn. That goes for baking, too!

• dip
• Homemade Peach Fruit Roll-Ups
• Peanut Butter Banana
• Healthy Strawberry

What You’ll Need for the Danishes

2 tubes Crescent Rolls

8 oz Cream Cheese, Softened

1/4 cup Sugar

1 tsp Vanilla

2 tbsp Butter, Melted

8 tbsp Brown Sugar

And for the Glaze

1/4 cup Powdered Sugar

1 tsp Vanilla

4 tsp Milk

How to Make Crescent Roll Cheese Danishes

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a medium bowl, mix together 8 oz softened cream cheese, 1/4 cup sugar, and 1 tsp vanilla until smooth. Set aside.

Separate the crescent roll dough into 8 rectangles and place on prepared pan; there will be 2 crescent rolls to each rectangle. Seal perforations.

Spread and evenly distribute 2 tbsp melted butter all over the crescent roll rectangles.

Sprinkle each rectangle with 1 tbsp of brown sugar.

Roll up along the long side of the crescent roll with the brown sugar side in and pinch the edges and ends to seal.

Loosely coil each roll of dough and lightly press down the middle, spreading it to make room for the filling.

Arrange danishes allowing room between each on the baking sheet. Evenly distribute the cream cheese filling between each, about 2 tbsp per danish.

Bake for 15 minutes or until golden brown.

To make the glaze, combine 1/2 cup powdered sugar, 1 tsp vanilla, and 4 tsp milk. Drizzle over warm danishes.

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Half the recipe – If you don’t need 8 danishes, just cut the recipe in half.

Butter – I have found that brushing the butter on the crescent rolls is the easiest way to apply it!

Pressing the center – You can just use your fingers to press down the center of the danish. If you don’t want to use your fingers, just use the bottom of a small glass.

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