A few weeks ago a friend at church brought this Easy Cream Cheese Danish into the fellowship hall before Sunday School for us to all have. I had one bite and was hooked. Within a few days, I found a recipe online, bought the ingredients… and then forgot about it. Until this morning.
The hubby always gets up before me on Saturdays (well, actually he gets up before me on all the days, but let’s pretend) and when he walked back into the bedroom with a cup of coffee, he asked if we had (canned) Cinnamon Rolls or anything “easy” for breakfast.
That’s when I remembered the Cream Cheese Danish recipe. I drug myself out of bed and made my way to the kitchen to put this recipe together. Ya’ll… it’s so super easy and delicious… there’s no good excuse to not make it!
Anywho… this Easy Cream Cheese Danish has crescent rolls, cream cheese, sugar, vanilla…. all the good things. I found about a dozen recipes online and they were all almost identical, so I went with it!
It took me all of 10 minutes to put it together and get it into the oven. Then 30 minutes of baking and here’s the hard part… 20 minutes to cool. I always hate it when delicious recipes that have your whole house smelling like heaven require a waiting period. It’s just. so. wrong.
Anyway… after it cooled for an excruiatingly long 20 minutes, we all dug in. And here’s the thing that really shocked me.
Two of my six kids didn’t like it. Whaaaat?!?!?!
The hubby and I are starting to wonder if they were switched at birth? They couldn’t really be our children, could they?!
Oh well.. as Richy said, “More for us!” Ha!
Okay – so here’s the recipe for ya!Print
For the danish
- 2 cans ready to use refrigerated crescent rolls
- 2 8-ounce packages cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg white
For the glaze
- 1 cup powdered sugar
- 3 Tbsp. milk
- 1 tsp. vanilla
- Preheat oven to 350* degrees and spray a 9×13 baking dish with non-stick cooking spray (I use butter-flavored).
- Unroll one can of crescent rolls and lay in the bottom of the pan (stretch if necessary to cover the bottom). Pinch the seams together if needed. Beat the cream cheese, sugar, vanilla, and 1 whole egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white.
- For the glaze, whisk together the ingredients until completely smooth and set aside.
- Bake for 30 minutes until the top is golden brown. Pour the glaze over the hot danish and let it cool for at least 20 minutes.
- Now try really hard to not eat the whole pan ;).
- Category: Breakfast