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!
You know, I’m sort of trending here lately with delicious and easy breakfast recipes. I shared the Sour Cream Banana Muffins not too long ago and before that, the Easy Cinnamon Roll Waffles,
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!
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Easy Cream Cheese Danish
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 12 1x
Ingredients
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
Instructions
- 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
This looks amazing, I’m going to try this at home! 🙂
★★★★★
I hope you love it as much as we do!
Can you make it ahead time then bake later
No, I don’t think so.
Directions not clear. Mix what ingredients for glaze. I ended up putting both sugars in filling mixture
The glaze is the powdered sugar, vanilla, and milk mixture.
I was baking in a hurry one Christmas and made the same mistakes- who bakes in a leisurely manner at Christmas? I put glaze ingredients into the filling of a caramel toffee bar. The result was excruciatingly rich and gooey but my son-in-law loved it! Now I struggle to recreate the disaster every year because I can’t remember if I put in all of the topping or just some!
Dang gone you! It’s not very often I see something in the recipes that come in that I save for use to make for others that makes me want to convert it. However, the minute I saw this Danish I KNEW that I’m going to have to see if I can figure out the best way to make this gluten-free for ME. As crazy as it sounds since I bake ALL THE TIME and decorate cakes and am around sweet items all the time is that I’m not really much of a “sweets” person. I just participated in a survey that asked if the person loved or disliked candy corn. My nephew and I just had this conversation about that a week or so ago when I asked him if he liked it because a cookie recipe I was thinking of trying used them so it was funny when this survey arrived. Neither one of us like candy corn and as for me, I never did. I think it’s so sweet it downright hurts to eat. I was therefore shocked when the number of people who said they LOVE candy corn was SO high, it was between 75 and 80 percent, at least of those taking the survey, that love it. I don’t know who created this Danish recipe but they hit a winner with this one. If it taste anywhere as good as it looks, I’m in trouble.
I have made this wonderful and super easy several times and our church family loves it and so does our family. As a matter of fact i havent found anyone that doesnt like it!! Makes me feel like a professional baker and Im not. Thank you for listing it!!
★★★★★
Awww – thanks for commenting Terry!! That’s great 🙂
Looks like a winner to me! Out of our family of four I predict 3 of the 4 of us would be in love. The little guy, well, he must be like your two that didn’t like it – he just has his own views on food and he doesn’t usually go for things like this.
Thanks for sharing with us at the #HomeMattersParty link party.
I mad a version of this last year. It was a little under sweet for me and not everyone liked it. Bunch of complainers!
★★★
That looks super delicious. And 7 kids ( I’m including the husband)? Your house must be fun!
★★★★★
LOL… it’s really good, and yes, always fun!
You can make it a strawberry cream cheese danish by drizzling strawberry glaze over the filling before putting the second layer of pastry on. Then lightly on top again.
YUM!!!
Aww we don’t have ready made Danish in this part of the world How’d you make that? would love to have recipe for that …
Does this go in the fridge after its done?
Yes
This recipe is amazing! So ridiculous how good this is! I love how easy it is too! I followed almost everything in the recipe except that I used one 8 oz package of 1/3 less fat cream cheese with one package of regular cream cheese. I also used a can of Honey Butter Crescent Rolls for the top layer. I probably should have reduced the amount of icing a bit, but I didn’t. It was sooo delicious, creamy, & sticky sweet. I found the new rolls of full sheet un-cut crescent rolls. They were perfect for this recipe. Thanks for sharing this amazing creation!
★★★★★
I took this to our family Thanksgiving dinner..everyone loved it. It is soooo good!
★★★★★
SO happy to hear it! Thanks for commenting!
Can this sit out or should it be put in the refrigerator?
I let it sit out.
I’m confused. You said put it in the fridge in one comment then you said let it sit out? Which one?
You’re right – sorry about that. After it’s baked, I let it sit out to cool, then we eat it fresh. If there are leftovers, I refrigerate them for later or the next morning.
Thank you so much for clearing up the instructions about refrigeration.
Should all ingredients be room temperature? Should the crescent rolls be room temperature also?
Should all ingredients be room temperature?
Yes, I usually prefer to work with room temp ingredients.
They taste great but having a problem cutting into squares. They are falling to pieces! HELP!!!
★★★★★
This looks so yummy! Do you think this recipe would work if halved? Maybe baked in an 8″ square pan? Thanks for posting this on throwback Wednesday on Thursday!
I can’t imagine why it wouldbn’t!