Easy Crescent Danish Rolls Recipe - Allrecipes.com
Easy Crescent Danish Rolls Recipe
  • READY IN 45 mins

Easy Crescent Danish Rolls

Recipe by  

"Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling."

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Ingredients Edit and Save

Original recipe makes 8 Rolls Change Servings
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  • PREP

    20 mins
  • READY IN

    45 mins

Directions

  1. Heat oven to 350 degrees F. In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
  2. Crescent Rolls: Unroll dough; separate dough into 8 rectangles; firmly press perforations to seal. Recipe Creations: Unroll dough; cut into 8 rectangles.
  3. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
  4. On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
  5. Bake at 350 degrees F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
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Footnotes

  • Submitted by
  • Mrs. Barbara S. Gibson, Ft. Wayne, IN
  • Bake-Off® Contest 26, 1975
  • $25,000 ONE OF TWO GRAND PRIZE WINNERS
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Reviews More Reviews

Most Helpful Positive Review
Nov 19, 2008

Extremely easy for a beginner and amazingly GOOD! I used the same triangles that come in the cans (16 total/ 8 per can), filled them with the cream cheese and rolled them like crescent rolls and they baked fantastic!! Soft and buttery and...oh! so good! My husband would have preferred a sweeter glaze (more powdered sugar). I think next time I would prefer almond extract in the glaze instead of vanilla. I felt like a pastry chef!

 
Most Helpful Critical Review
Oct 24, 2012

I used lemon curd instead of fruit preserves. We didn't care for them. I don't feel like the crescent dough is transformed enough in this recipe

 

16 Ratings

Mar 18, 2012

Instead of preserves, I used some lemon curd that I made earlier in the week and used lemon extract instead of vanilla for the glaze. My lemon curd spread out over the roll, so be sure to make your indentation deep enough to avoid that. The cream cheese filling is really yummy. The roll's texture is heavier than a flaky bakery danish, but the flavor is as good.

 
Apr 14, 2009

I have made these twice now. I would suggest reducing the cream cheese mixture by about 25% (so 6 oz (3/4 brick) cream cheese, 1/3 cup sugar, 2 tsp lemon juice) and adding about 2 T jam to the mix (still put some on top). I made it as instructed the first time and thought that it was way too cream cheesy, and the filling exploded. With less cream cheese filling and some of the fruit flavor mixed in, they came out much better.

 
Jan 03, 2012

Excellent. Excellent. I made according to recipe and the cheese filling was so good. Very easy to make. I used some raspberry and strawberry jam. I added more after they were done baking as the jam had reduced quiet a bit. I left two as is but i think they look better when you make the wells even if you just add some of the cheese filling to the middle. Do not eat fresh out of the oven. But make sure to drizzle with glaze while still hot. I made them the night before and had them for breakfast, they were perfect then. These tasted like professional bakery bought Danishes.

 
Dec 18, 2008

I did the same thing the other reviewer did, I just filled them and then rolled them like a normal crescent roll, but I tucked the sides together more tightly. One thing, I thought there was way too much cream cheese mixture. I had SO much extra that I used it as frosting on a cake I had made earlier. I also used some apple filling in some of them, and semi-sweet chocolate chips in some, too. They were pretty good, and very easy.

 
Oct 25, 2012

YUM, these were delicious! I filled some w/ strawberry preserves and some w/ orange marmalade...both were excellent! I will def be making these again and again...couldn't be simplier! Thanks for sharing. :)

 
Feb 15, 2012

These were good, but I need to bake them longer because the insides were not quite done.

 

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Nutrition

  • Calories
  • 411 kcal
  • 21%
  • Carbohydrates
  • 45.9 g
  • 15%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 530 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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