Quick, Easy, & Delicious Cream Cheese Danish
Equipment
- stand mixer with paddle attachment, optional
- kitchen scale for best accuracy
Ingredients
Cream Cheese Filling:
- 8 oz full-fat cream cheese, softened to room temperature 227g
- ½ cup unbleached all-purpose flour, spooned and leveled 60g
- ½ cup 100g granulated sugar 100g
- 1 large egg, at room temperature
- ½ tsp pure vanilla extract
Dough:
- 1 tube refrigerated crescent roll dough (preferably seamless sheet)
Cinnamon-Sugar Sprinkle:
- 2 tbsp granulated sugar 25g
- ½ tsp ground cinnamon
Optional Glaze:
- ½ cup confectioners’ sugar, sifted 60g
- 1-2 tbsp milk or heavy cream 15-30g
- ¼ tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a half-sheet pan with parchment paper or a silicone baking mat.
- Make Filling: In a medium bowl, beat the cream cheese, flour, sugar, egg, and vanilla with a hand mixer or stand mixer (paddle attachment) on medium speed until smooth, about 1–2 minutes. Set aside.
- Prepare Dough: Unroll the crescent dough onto the prepared pan. If using perforated rolls, pinch seams together. Lightly dust with flour and roll into a 10x14-inch rectangle.
- Cut Strips: Using a pizza cutter or knife, cut 1-inch-wide strips along both long sides, about 2–3 inches deep toward the center.
- Add Filling: Spoon the cream cheese filling down the center of the dough, spreading it evenly (about 2–3 inches wide).
- Braid Dough: Fold the short ends over the filling to form a “boat.” Starting at one end, alternate folding left and right strips over the filling at a slight angle to create a braid. Tuck loose ends under.
- Bake: Bake for 20–25 minutes, until the dough is lightly golden brown.
- Add Cinnamon-Sugar: Mix the cinnamon and sugar in a small bowl. Sprinkle evenly over the hot Danish right after baking.
- Optional Glaze: For a fancier look, whisk confectioners’ sugar, 1 tablespoon milk, and vanilla until smooth. Adjust with more milk if needed. Drizzle over the cooled Danish.
- Serve: Slice into 6 pieces and serve warm. Store leftovers in the refrigerator for up to 3 days; reheat in the microwave for 15 seconds.
Notes
- Seamless Dough: Seamless crescent roll sheets save time, but perforated rolls work if you pinch the seams well.
- Make Ahead: Prepare the filling up to 2 days in advance and refrigerate. Assemble and bake the day of serving.
- Freezing: Freeze the baked (unglazed) Danish, wrapped tightly, for up to 1 month. Thaw in the fridge overnight and reheat at 300°F for 10 minutes.
Nutrition
Serving: 1slice | Calories: 328kcal | Carbohydrates: 32g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 199mg | Sodium: 235mg | Potassium: 69mg | Sugar: 23g
Servings: 6
Calories: 328kcal
