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Cream cheese danish with cup of coffee on a plate.

Crescent Roll Cream Cheese Danish

Course: Breakfast, Dessert
Cuisine: American
Keyword: cream cheese danish
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 large danishes
Calories: 141kcal
Author: Kara @ Quick and Easy Baking
These crescent roll cream cheese danishes are super quick and easy to make because the base is made with canned crescent roll dough then a homemade cream cheese filling is added.
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For the danishes:

  • 2 8 ounce tubes refrigerated crescent rolls dough (I used Pillsbury)
  • 1 8 ounce package cream cheese, room temperature
  • 1/3 cup granulated sugar (for the cream cheese mixture)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 tablespoons melted butter
  • 2 tablespoons granulated sugar (for sprinkling)
  • 1/2 teaspoon cinnamon (for sprinkling)

For the glaze:

  • 1 cup confectioner's sugar
  • 2 tablespoons milk
  • 1 tablespoon corn syrup (optional, but will help the glaze set up)


For the danishes:

  • Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  • In a small bowl, add the 2 tablespoons of sugar and the 1/2 teaspoon of cinnamon and mix together. Set aside.
  • In a medium sized mixing bowl, add the room temperature cream cheese, 1/3 cup of sugar, vanilla extract and lemon juice and mix with an electric mixer on medium to medium-high speed until smooth. Set aside.
  • Remove the crescent roll dough from the tubes and separate the pieces into rectangles using the perforations in the dough. You don't want to keep seperating the dough to make triangles, stop when you have 4 rectangles for each crescent roll tube.
  • Take each rectangle, mash it together to form it into a disk, then pinch around the outside of the disk of dough to form a well in the center for the cream cheese mixture. (See the pictures within the post for an example of this.)
  • Brush or spoon the melted butter over the danishes.
  • Sprinkle the danishes with the dry sugar and cinnamon mixture. (Reserve some of this mixture to top off the danishes later.)
  • Add the cream cheese mixture to the center of each danish and add a light sprinkling of the dry sugar, cinnamon mixture. (You don't have to use all that is remaining, just a good sprinkling.)
  • Bake in a preheated oven at 350 degrees F for approximatly 25-30 minutes or until the danishes are golden brown.
  • Let cool for about 15 minutes, then add the glaze.

For the glaze:

  • Add all of the ingredients for the glaze into a small bowl and mix well with a whisk.
  • Drizzle onto the baked danishes after they've cooled for about 15 minutes.


These danishes should be stored in an airtight container in the refrigerator and can last up to 5 days.
These danishes are best served warm. If cold, pop in the microwave to warm up for only about 10 seconds. The cream cheese mixture will warm much faster than the danish part, so be careful as it can get very hot if heating much longer than about 10 seconds.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Calories: 141kcal | Carbohydrates: 29g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 9mg | Fiber: 1g | Sugar: 28g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg