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Easy Cream Cheese Danish Crescent Rolls Recipe

Easy Cream Cheese Danish Crescent Rolls

A simple layered Danish made with refrigerated crescent dough and a sweet cream-cheese filling, finished with an optional vanilla glaze.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Danish
  • 2 8-ounce cans Refrigerated crescent-roll dough
  • 2 8-ounce packages Cream cheese, softened
  • 1 cup Granulated sugar
  • 1 Large egg
  • 1 teaspoon Vanilla extract
For the Pan
  • as needed Cooking spray or butter
Optional Glaze
  • 1 cup Powdered sugar
  • 2 tablespoons Milk
  • 1/2 to 1 teaspoon Vanilla extract

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease a 9 x 13-inch baking dish with cooking spray or butter.
  2. Unroll one tube of crescent-roll dough and press it into the bottom of the prepared dish. Pinch all perforations together carefully so the dough forms one continuous bottom crust.
  3. Beat the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Spread the mixture evenly over the bottom crescent layer.
  4. Unroll the second tube of crescent dough and pinch the seams together. Carefully place it over the cream-cheese filling, gently adjusting the dough until the top is covered.
  5. Bake for 30–35 minutes, or until the top is puffed and lightly golden. Remove the Danish from the oven and cool for at least 20–30 minutes.
  6. For the optional glaze, whisk the powdered sugar, milk, and vanilla together until smooth. Drizzle it over the cooled Danish, then slice into squares and serve.

Notes

Soften the cream cheese fully before mixing to prevent lumps. Seal the crescent seams thoroughly, especially on the bottom crust, to help keep the filling inside. Cool before glazing and cutting so the filling sets properly.