Description
Flaky crescent rolls filled with a creamy cheese mixture and topped with a sweet glaze. This Easy Breakfast Cheese Danish is perfect for brunch or a quick morning treat!
Ingredients
Units
Scale
For the Danish:
- 2 cans refrigerated crescent rolls
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 egg white (for brushing)
For the Glaze:
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 13×9-inch baking pan.
- Layer the Crescent Rolls:
- Roll out one can of crescent roll dough and press it into the bottom of the prepared pan, pinching seams together to form a smooth layer.
- Prepare the Filling:
- In a mixing bowl, beat cream cheese, sugar, vanilla extract, and the egg until smooth and creamy.
- Assemble the Danish:
- Spread the cream cheese mixture evenly over the crescent roll layer.
- Roll out the second can of crescent roll dough and place it on top of the cheese mixture, pinching seams together.
- Brush the top with the egg white for a golden finish.
- Bake:
- Bake in the preheated oven for 35–45 minutes, or until the top is golden brown.
- Add the Glaze:
- While the Danish cools (for about 20 minutes), whisk together powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle the glaze over the cooled Danish before serving.
Notes
- Add a layer of fruit preserves (like raspberry or apricot) over the cream cheese filling for a fruity twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
