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Chef Ava

Crescent Roll Cream Cheese Danish

This crescent roll cream cheese Danish is a golden, flaky breakfast pastry filled with a smooth, lightly sweet cream cheese filling and optional fruit preserves, then finished with a simple vanilla glaze. Made with refrigerated crescent dough and ready in just 32 minutes, it is an easy homemade pastry for weekend breakfasts, brunches, holidays, and special mornings.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (8 oz) refrigerated crescent roll dough
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg yolk
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 cup fruit preserves or jam (optional)
  • 1 tbsp melted butter
  • 1/2 cup powdered sugar
  • 1–2 tbsp milk
  • 1/2 tsp vanilla extract

Equipment

  • large baking sheet
  • parchment paper
  • medium bowl For preparing the cream cheese filling.
  • electric mixer Optional for beating the cream cheese and sugar until smooth.
  • whisk For preparing the vanilla glaze.

Method
 

  1. Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  2. In a medium bowl, beat the softened cream cheese and granulated sugar together until completely smooth. Add the egg yolk, vanilla extract, and flour and mix until creamy and well combined.
  3. Unroll the crescent dough and separate into individual triangles. Arrange in a circular pattern on the prepared baking sheet, slightly overlapping with the wider ends toward the center and the pointed ends facing outward.
  4. Spoon the cream cheese filling evenly onto the wider center portions of the dough. Add small spoonfuls of fruit preserves over the cream cheese if desired.
  5. Bring the pointed ends of each triangle over the filling and tuck underneath or toward the center to create a complete Danish-style ring.
  6. Brush the exposed dough surfaces lightly with the melted butter.
  7. Bake for 18–22 minutes until puffed, deeply golden brown, and the cream cheese filling is fully set.
  8. Allow to cool on the baking sheet for 10–15 minutes.
  9. Whisk together the powdered sugar, milk, and vanilla until smooth and drizzleable.
  10. Drizzle the glaze generously over the slightly warm Danish, slice into portions, and serve warm or at room temperature.

Notes

Make sure the cream cheese is fully softened to room temperature for a smooth filling. Arrange the crescent triangles with their wider ends consistently overlapping toward the center of the ring, which creates a secure base for the filling. Do not overfill, brush the exposed dough lightly with melted butter, and allow the baked Danish to cool for 10–15 minutes before glazing. Add the glaze milk gradually until it reaches a smooth drizzling consistency.