Shortcut Cream Cheese Danish
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Shortcut Cream Cheese Danish is an easy breakfast option using refrigerated crescent rolls. Be sure to bake them the night before so that they are cooled and set up just in time for breakfast.
Shortcut Cream Cheese Danish Recipe:
I am so excited about these Cream Cheese Gobblers (that’s what these are called in my North Carolina Elks Cook Book). What is a cream cheese gobbler?
Imagine this.
Two layers of buttery crescent dough.
One center layer of sweetened cream cheese.
Five happy family members (in my house that is!)
These might just turn up on my holiday menu for breakfast or brunch since they truly need to be made ahead. The cream cheese filling needs completely chilled and set up before cutting. I love this since putting together a whole breakfast when the kids are STARVING can be extra stressful.
Do you know what else I love about these crescent roll Danishes?
They are completely rustic at first, but it’s no big deal. Why? The top is sprinkled with brown sugar and hides any lumps or bumps of the top layer of crescent dough, and the outside edges get trimmed off to make perfect (or imperfect in my case) rectangles, squares or bite-sized pieces.
So let’s recap…
Shortcut recipe
Family Favorite
Made ahead (one night or more)
Breakfast, brunch or dessert
Serves a crowd
Need I say more?
How long does it take to soften cream cheese?
It can take up to one hour to soften cream cheese at room temperature. To speed up the process, cut the cream cheese into smaller cubes before setting out on the counter.
Does a cream cheese danish need to be refrigerated?
Yes, cream cheese is still a perishable item even after baking. Be safe, and store it in the refrigerator. Also, do not let it sit on the counter for more than four hours. If this happens, it’s best to dispose of the danish to avoid getting a foodborne illness.
How to Make Cream Cheese Danish with Crescent Rolls
- On a cookie sheet, roll out one sheet of crescent rolls. Press (or pinch) together the seams so that it makes one large rectangle.
- Cream together softened cream cheese, white sugar and vanilla until smooth and lump free.
- Spread over the rectangle crescent dough, spreading almost to the edge.
- Roll out the second crescent roll dough over the top, pinching the seams together to form a solid rectangle.
- Use a fork to seal the outside edges.
- Beat egg yolk, and brush over top; sprinkle with brown sugar.
- Bake in a preheated 350 degree F oven for 25 minutes.
- Let cool on the counter completely. Then, refrigerate overnight before cutting.
- Cut the crescent roll cream cheese Danish into your desired shapes – squares or rectangles or bite-sized pieces.
For the full instructions and ingredient list for cream cheese squares, scroll to the bottom of this post.
Notes About Shortcut Cream Cheese Danish:
- Here’s another great shortcut. Start with crescent dough sheets instead of rolls. This will save you the steps of pinching together the seams of the rolls to form a rectangular sheet. Crescent roll sheets can be found at many larger chain supermarkets.
- Be sure to start with softened cream cheese. This prevents a lumpy filling.
- Don’t get caught up in a asymmetrical rectangular or a uneven appearance. Before serving, you’ll cut off the sides to make pretty rectangles (or squares), and you’ll sprinkle the top with brown sugar.
- Let these cream cheese squares cool completely before refrigerating. It’s best to refrigerate overnight before cutting into your desired shapes.
Breakfast Recipes for Kids:
Overnight French Toast Casserole
Recipes using Refrigerated Crescent Rolls
Chicken Crescent Bake with Canned Chicken
Leftover Thanksgiving Crescent Casserole
Creamy Ground Beef Crescent Rolls
Easy Chicken Enchilada Crescent Roll Bake
Shortcut Cream Cheese Danish
Ingredients
- 2 packages refrigerated crescent rolls (8 ounces each)
- 16 ounces softened cream cheese
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1/4 cup brown sugar
Instructions
- Preheat oven to 350 degrees F.
- Unroll 1 package of crescent rolls onto a cookie sheet. Keep the crescent rolls together and pinch the seams together to make one large rectangle.
- With a mixer, cream softened cream cheese, white sugar, and vanilla extra until smooth and lump free.
- Spread the cream cheese mixture over the crescent rolls, almost to the edge.
- Roll the other package of crescent rolls on top of cheese mixture, pinching the seams together to make a solid sheet.
- Seal all four edges with a fork. Whisk egg yolk and brush on top; sprinkle with brown sugar.
- Bake in a preheated oven for 25 minutes.
- Remove and let cool completely. Refrigerate overnight.
- Once chilled, cut off the edges, and then cut into desired shapes - rectangles or squares.
Notes
- Here's another great shortcut. Start with crescent dough sheets instead of rolls. This will save you the steps of pinching together the seems of the rolls to form a rectangular sheet. Crescent roll sheets can be found at many larger chain supermarkets.
- Be sure to start with softened cream cheese. This prevents a lumpy filling.
- Don't get caught up in a asymmetrical rectangular or a uneven appearance. Before serving, you'll cut off the sides to make pretty rectangles (or squares), and you'll sprinkle the top with brown sugar.
- Let these cream cheese squares cool completely before refrigerating. It's best to refrigerate overnight before cutting into your desired shapes.
- Did you know you can use refrigerated crescent rolls to make cinnamon rolls? Find that recipe here!
Nutrition
