Crescent Roll Cream Cheese Danish

Breakfast for One

Crescent Roll Cream Cheese Danish

These crescent roll cream cheese danishes are a quick and easy sweet breakfast made with soft, buttery crescent dough and a tangy-sweet lemon cream cheese filling—perfect for a bakery-style treat in just minutes.

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Yield: 6 pastries

Total Time: 25

Ingredients

Cream Cheese Filling

½ cup whipped cream cheese
1 egg yolk (use the egg white for an egg wash)
2 tbsp sugar
½ tsp lemon juice or zest
¼ tsp vanilla extract

For Assembly

1 can crescent rolls (Pillsbury Butter Flake Crescent Rolls)
½ tbsp orange marmalade per piece (or any fruit preserve of choice)

For the Glaze (Optional)

¼ cup powdered sugar
2 tsp milk

Instructions

Whisk together the cream cheese, egg yolk, sugar, lemon zest, and vanilla until smooth, then chill briefly.
Cut the crescent roll dough into pieces without unrolling, gently press each into a round with a thinner center and slightly raised edges.
Fill with the cream cheese mixture and a spoonful of fruit preserves.
Bake at 375°F for 12–14 minutes until golden, then cool slightly and drizzle with powdered sugar glaze before serving.

Watch the Recipe

Notes

Keep the dough slightly thicker around the edges to help hold the filling while baking. Any fruit preserves can be used—orange marmalade, raspberry, or strawberry all work well. Let the danishes cool a bit before glazing so the icing doesn’t melt completely into the pastry.