This Crescent Roll Cream Cheese Danish recipe makes a delightful holiday breakfast or brunch. These pastries are quick and easy—ready in about 40–45 minutes—and ideal for Thanksgiving, Christmas, Easter, or any special morning when you want something a little extra. The flaky, buttery crescent dough paired with a smooth vanilla cream cheese filling is always a crowd pleaser.
During the holidays I always keep a can of crescent roll dough on hand. Pillsbury crescent rolls or crescent dough sheets work well for this recipe; the dough sheets skip the step of sealing perforations, but both options are simple to use. The tender, buttery dough complements the lightly sweet vanilla cream cheese custard perfectly.
Why You’ll Love This Recipe:
- No need to make dough from scratch—use store-bought crescent dough
- The vanilla cream cheese filling uses just a few common ingredients
- Great for holidays, weekend breakfasts, or a simple dessert
- Ready in under 45 minutes
Ingredients:
Crescent Roll Dough – Use crescent rolls or crescent dough sheets. Dough sheets are easier since they aren’t perforated, but either option works. I prefer the original, buttery variety.
Cream Cheese – Full-fat cream cheese, softened to room temperature for a smooth filling. Avoid low-fat varieties for best texture.
Egg – Use the yolk in the cream cheese filling for a custard-like texture. Whisk the white with water to make an egg wash that helps the crust brown.
Cinnamon and Sugar – A light sprinkle on the outside adds texture, aroma, and a touch of sweetness.
*Full ingredient quantities are listed in the recipe card below.
Substitutions and Variations:
For a sweeter finish, drizzle a simple icing made from 1 cup powdered sugar whisked with 1–2 tablespoons water or milk. If you prefer fruit, add a spoonful of jam or fruit filling alongside the cream cheese—use slightly less cream cheese so the pastry isn’t overfilled. You can omit the cinnamon-sugar topping if desired.
How to Make Crescent Roll Cream Cheese Danish:
Step 1: Preheat the oven to 350°F (175°C). Separate the egg yolk from the white. Whisk the egg white with 1 tablespoon water and set aside for brushing the dough.
Step 2: In a mixer or large bowl with a hand mixer, beat the softened cream cheese on medium speed for 30 seconds. Add 1/4 cup granulated sugar and beat another 60 seconds, scraping the sides as needed.
Step 3: Add the egg yolk and mix 30 seconds, then add 1 teaspoon vanilla and mix another 30 seconds. Scrape the bowl and beat on medium-high for 60 seconds until smooth. Set the filling aside.
Step 4: Roll the crescent dough onto parchment. If using perforated crescent rolls, pinch or roll the seams closed. With the rectangle oriented tall, slice horizontally into four equal pieces.
Step 5: Roll each slice tightly into a cylinder, then twist by holding one side steady and rotating the other side counterclockwise. This creates a coiled “snake” of dough.
Step 6: Coil each piece into a round danish and press the center with your thumb or a spoon to make a well for the filling. Ensure the edges are sealed so the filling won’t leak.
Step 7: Place the danishes on a parchment-lined baking sheet. Spoon about 1 tablespoon of the cream cheese filling into each well.
Step 8: Mix 1 teaspoon ground cinnamon with the remaining 1 tablespoon granulated sugar. Lightly brush the dough edges with the egg white wash and sprinkle the cinnamon-sugar around the outside (avoid the filling). Bake 15–20 minutes until golden brown.
Step 9: Let the danishes cool for about 5 minutes before serving. They’re best enjoyed warm.
Expert Tips:
- Soften cream cheese to room temperature to avoid lumps and achieve a silky filling.
- Keep crescent dough chilled until you’re ready to shape—warmed dough can stick to your hands.
- Use parchment under the dough to prevent sticking and make cleanup easy.
Recipe FAQs:
Softened cream cheese blends smoothly and produces a consistent, lump-free filling. Cold cream cheese tends to clump and won’t whip to the same texture.
A crescent roll is a soft, buttery dough baked into flaky, tender rolls. It’s different from croissant or puff pastry but works well in both sweet and savory baked goods.
Allow danishes to cool to room temperature, then store in an airtight container or zip-top bag in the refrigerator. Eat within three days.
To reheat, warm in a 350°F oven for 5–8 minutes until heated through. For microwave reheating, cover with a paper towel and microwave in 15–30 second intervals until warm.
More Holiday Dessert Recipes You Will Love:
Chocolate Peanut Butter Rice Krispie Treats-
Christmas Muddy Buddies
-
Turtle Pie (No Bake)
-
Biscoff Truffles
If you try this Crescent Roll Cream Cheese Danish, please leave a star rating and share your feedback in the comments. I love hearing how your pastries turn out!
Recipe
Crescent Roll Cream Cheese Danish
5 from 2 reviews
- Author: Tara Smithson
- Total Time: 40 minutes
- Yield: 8 cheese danishes
Description
This Crescent Roll Cream Cheese Danish recipe is a simple holiday breakfast idea. They’re easy to make and ready in less than an hour—perfect for special mornings like Thanksgiving, Christmas, and Easter.
Ingredients
- 2 (8 ounce) crescent dough sheets or crescent rolls
- 1 (8 ounce) package cream cheese, softened to room temperature
- ¼ cup + 1 tablespoon granulated sugar
- 1 large egg
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Separate the egg yolk from the white. Whisk the egg white with 1 tablespoon water and set aside.
- Beat the softened cream cheese for 30 seconds, then add ¼ cup granulated sugar and blend for 60 seconds, scraping the bowl as needed.
- Add the egg yolk and mix 30 seconds. Stir in vanilla and blend another 30 seconds, then beat on medium-high for 60 seconds until smooth. Set aside.
- Roll the crescent dough onto parchment, sealing any perforations. Slice the rectangle into four equal horizontal pieces.
- Roll each piece into a tight cylinder, twist to form a coil, then shape into a round danish. Press the center to form a well for the filling.
- Place danishes on a parchment-lined baking sheet and spoon about 1 tablespoon filling into each center.
- Combine cinnamon and the remaining 1 tablespoon sugar. Brush the pastry edges with the egg white wash and sprinkle the cinnamon-sugar around the outside of each danish.
- Bake 15–20 minutes until golden brown. Cool 5 minutes before serving.
Notes
- Make sure the cream cheese is at room temperature for a smooth filling.
- Keep crescent dough cold until shaping to prevent sticking.
- Use parchment paper under the dough to avoid sticking and ease cleanup.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: bake
- Cuisine: American