Crescent Cheese Danishes

These crescent cheese Danishes give you all the bakery vibes with almost no effort. Soft, flaky crescent dough is filled with a sweet, tangy cream cheese center and finished with a simple vanilla glaze. They’re perfect for weekend breakfasts, brunch spreads, or a quick treat to go with your coffee. Since they start with refrigerated crescent rolls, there’s no yeast, no rising time, and very little prep. You can have warm, fresh “bakery-style” Danishes on the table in under an hour. They’re also easy enough for beginners and fun to make with kids.

Ingredients

• 1 medium package softened cream cheese (such as Philadelphia)
• 2 tubes refrigerated crescent rolls
• 1/2 cup white sugar
• 1/4 cup light brown sugar
• 2 tablespoons melted butter
• 1 teaspoon lemon juice
• 1 teaspoon pure vanilla extract

For the glaze:

• 2/3 cup powdered sugar
• 4 teaspoons milk
• 1 teaspoon pure vanilla extract

Directions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, blend the cream cheese, lemon juice, vanilla extract, and white sugar until smooth and well mixed.
3. Open the crescent roll tubes and, using a sharp knife, slice the dough into thick rounds.
4. Arrange the slices on the prepared baking sheet and use your fingers or a small measuring cup to press down the centers, creating a little “wall” around the outside.
5. Spoon even portions of the cream cheese filling into the center of each piece.
6. In a small bowl, whisk together the melted butter and light brown sugar, then brush this mixture over each Danish.
7. Bake for about 15 minutes, or until the Danishes are puffed and golden brown around the edges.
8. Let the Danishes cool slightly while you prepare the glaze by stirring together the powdered sugar, milk, and vanilla until smooth, then drizzle over the warm Danishes.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 300 kcal | Servings: 8

Tips

For a richer texture and flavor, make sure the cream cheese is fully softened before mixing so the filling turns out extra smooth and creamy.

Let the Danishes cool on the baking sheet for at least 5–10 minutes before glazing and moving them; store cooled leftovers in an airtight container in the refrigerator for up to 3 days and rewarm briefly in the oven or toaster oven.

FAQ

Can I make these the night before?
You can assemble the Danishes (without baking), cover the pan, and refrigerate overnight; bake them straight from the fridge, adding a couple of extra minutes if needed.

Do I have to use crescent roll dough?
Crescent rolls make it quick and easy, but you can use puff pastry cut into squares and folded around the filling for a flakier Danish-style treat.

Can I add fruit to these Danishes?
Yes, you can add a small spoonful of pie filling or a few fresh berries on top of the cream cheese filling before baking.

What if I don’t have lemon juice?
You can leave it out, or replace it with a tiny splash of orange juice for a light citrus note.

Can I freeze the baked Danishes?
Yes, freeze them (without glaze) in an airtight container; thaw and warm them in the oven, then add the glaze just before serving.