Breakfast Cheese Danish
These easy and delicious cheese danishes use refrigerated crescent roll dough for a quick breakfast or brunch treat.
Course Baking, Breakfast
Cuisine American
Author Catherine’s Plates
Equipment
-
large baking sheet
-
medium bowl
-
small measuring cup
Ingredients
- 2 (8 ct) refrigerated crescent roll dough
- 1 (8 oz) pkg cream cheese, softened to room temperature
- 2 TBS white granulated sugar
- 2 TBS melted butter
- 1 TBS brown sugar
- 1 tsp lemon juice
- 1 tsp vanilla
icing
- 1 cup powdered sugar
- 1-2 TBS milk
- 1/2 tsp vanilla
Instructions
-
Preheat the oven to 350°F (175°C). In a medium bowl, beat the softened cream cheese with the granulated sugar, lemon juice, and vanilla until smooth. Set aside.
-
Unroll both packages of crescent roll dough but keep each roll in its tubular form. Slice through the tube to create 16 rounds and arrange them on a parchment-lined baking sheet.
-
Use your fingers or a small measuring cup to press a shallow well in the center of each round to hold the filling. Brush the tops and edges lightly with melted butter.
-
Divide the cream cheese mixture evenly among the wells and spread gently. Sprinkle a little brown sugar over each filled center.
-
Bake for 16–18 minutes, or until the danishes are puffed and golden brown. Remove from the oven and let cool slightly.
-
Whisk together the powdered sugar, 1–2 tablespoons milk, and 1/2 teaspoon vanilla to make a smooth icing. Drizzle the icing over the warm danishes and serve.