Most of the time we eat a healthy breakfast. Our staple daily favorites are egg bake and roasted vegetables, and/or berry bake. But once in a while, especially on weekends, we enjoy this easy breakfast cheese danish for breakfast and snacks,
This crescent roll cheese danish disappears quickly, so it’s a good thing it’s super simple to make.
If you have kids, this is also a kid-friendly recipe to make together, and soon you’ll be able to delegate it to them as one of their things to make for everyone. It’s a quick one to learn by heart, so by the second time you make it, you may not even need to pull up the recipe.
Easy Breakfast Cheese Danish Recipe
This super simple and easy breakfast cheese danish recipe will satisfy your sweet tooth craving without keeping you in the kitchen for too long.
Ingredients
- 2 cans ready to use refrigerated crescent rolls
- 2 packages 8-ounce packages cream cheese
- 1 cup sugar
- 1 tsp vanilla extract
- 1 egg
- 1 egg white + 1 Tbsp milk or water
- 1/2 cup powdered sugar (for glaze)
- 1/2 tsp vanilla extract (for glaze)
- 2 tbsp milk (for glaze)
Instructions
- Sit cream cheese out to begin softening.
- Preheat oven to 350* degrees
- Grease a 13X9-inch baking pan. We like to use coconut oil.
- Lay crescent roll sheet in the pan, pushing the dough gently out to the edges.
- Beat together the cream cheese, sugar, vanilla, and egg until smooth.
- Spread the mixture over the crescent rolls evenly.
- Top cheese mixture with second pack of crescent rolls dough.
- Brush with egg wash (egg white + 1 Tbsp milk or water)
- Bake for 35-45 minutes until the top is golden brown
- Cool for ~20 minutes, while you make the glaze. Drizzle and brush on cooled danish.
Notes
TIP 1: ADD SPECIAL TOPPINGS:
For a shortcut to making sauce toppings, you can use ready made preserves, jams, syrups, custard, and pie fillings to add more flavors and delight. Even better, add a few sprinkles of the actual fruit. E.g., if you use raspberry jam, add a few fresh raspberries, and even a drizzle of raspberry syrup! YUMMY and looks like gourmet fair.
TIP 2: ADD FRUIT TOPPINGS TO INTERIOR OPTIONS:
- You can top the cream cheese mixture with your choice of fruit spreads before adding the top layer of dough.
- Swirl syrup into the creamy batter for streaks of color and flavor
- Add flavors to your cream cheese batter, such as lemon curd for a lemon cream cheese danish.
TIP 3: USE DOUGH SHEETS & TRIANGLE CRESCENTS:
We like using the solid sheet for the first layer and the triangle sheets for the top. Use a pizza cutter or knife to open the perforated dough to allow the cream cheese to bubble up in between.
TIP 4: LOWER SUGAR OPTIONS:
- Omit the glaze and it's still delicious!
- Substitute sugar in batter for maple sugar. The color will be more beige like the sugar. We use this organic maple sugar.
- Create a fruit syrup or chocolate syrup instead of glaze, using maple syrup or honey to sweeten.
TIP 5 - LOWER FAT OPTION:
- Use low fat cream cheese.
- Use half the cheese / sugar batter for a lighter, thinner pastry.
TIP 6 - KEEP DOUGH REFRIGERATED
Keep the crescent dough refrigerated until ready to use to keep it from getting sticky and hard to work with.
Healthier Tweaks, if You Must 😉
If you want a treat but would like to modify the sugar and fat content a little, there are substitutions you can make that also work well. We often use substitutions to reduce sugar and improve nutrition without sacrificing delight.
For a lighter, less dense danish, you can use half the amount of cream cheese filling. Just halve all but the egg ingredients as well and it’s still very good. You can also choose low fat cream cheese. However, it will be more pastry and less filling, so we favor the full amount.
If you use the half filling method, it will probably bake in less time, more like 30-35 minutes.
Or just go all out and enjoy your treat! 😋
More Delicious Breakfast Recipes to Enjoy
Buttermilk blueberry breakfast – perfect with a cup of coffee
Easy breakfast casserole – easy and quick; make on Sunday or Monday for several days of breakfast at the ready… like an square omelette.
Breakfast quesadillas – this is for when you don’t want to a sweet breakfast.
Healthy & Delicious Sweet Potato Breakfast Hash and Eggs – roasted sweet potatoes with “baked” eggs.
Do you think I could have the cream cheese filling and add some raspberry jam too?
Hi Sarah!
Absolutely! For best visual and overall texture, we’d recommend:
RASPBERRY JAM TOPPING
– placing the rasberry jam on top of like a glaze.
– Stir it well before topping so that it’s easier to work with and less stiff.
– Add a few fresh raspberries for garnish if you can find them… frozen can work too
OR,
RASPBERRY CREAM CHEESE SWIRL
– stir jam well to get it somewhat fluid
– Stir VERY SLIGHTLY into cream cheese batter for a swirl effect
Please let us know how it turns out. You can reply here or write to us.
Does this need to be refrigerated after making it?
Hi Heidi!
Yes, best to refrigerate, especially since it contains cheese and eggs.
Let us know how it goes, and best holiday wishes!
LeAura
what measurement do use when using splenda?
Hi Jackie!
You can use a one-for-one measurement of granulated Splenda to sugar ratio. Hope that helps. Let us know how it turns out!
LeAura
How can I make this with cherry pie filling on top or on top of cheese filling
Hi Patricia!
Thanks for asking and so glad you’re going to make it!
We prefer it on top, however, you can do it either way.
WITH CHERRIES ON TOP:
– Works well if these are to be served on a plate with a fork since it will be messy.
– Look great and all extra special and tempting
– If you like more of the topping flavor
BLENDED INTO CREAM CHEESE
– Best for traveling or “away” food as it’s less messy than cherries on top
– Also looks pretty and tastes good
– Uses less topping to keep the cream cheese from getting too messy and liquidy
Hope that helps! Please let us know if you have any other questions. We’d love to hear how it goes for you and see your pics too if you care to share them, so feel free to send us a note.
Thank you
You’re most welcome!
After refrigerating leftovers, do you eat it cold or reheat it?
Hi Kim!
Either way is delicious! Kind of like bagels and cream cheese… some folks prefer it heated and some prefer it cold. If you need to grab it to go, then cold is less messy as finger food and still tasty. If you’re eating it at home, then heated lightly in a microwave or toaster oven is an even richer experience and you may prefer it on a plate with a fork.
Hope that helps. Let us know how it goes if you make it and feel free to share you photos!
Happy cooking!
LeAura
Can you make this the night before?
Hi Pam!
Yes, definitely, you can make it the night before. Some people enjoy them cold, or you can heat them in the microwave or toaster oven.
If you make these, please let us know how it goes, and feel free to share your photos.
ENJOY!
LeAura
The top layer off crescent rolls, is it one sheet? Or laying them down individually?
Hi Christine!
SO SORRY we missed replying to this. For some reason the notification didn’t come in.
I’m sure you’ve already resolved this but if you make it again, then yes… the top layer is one sheet.
Please let us know if you have any other questions and we’d love to hear how it turned out.
Best!
LeAura
Cooks@RecipesAndMe.com
Is it best to have the cream cheese room temperature before making the filling?
Hey Melissa!
SO SORRY we missed replying to this. For some reason the notification didn’t come in.
I’m sure you’ve already resolved this but if you make it again, yes, it’s easier to work with room temp cream cheese since it’s softer.
Best!
LeAura
I didn’t see the recipe for the glaze. Did I miss it somewhere? Thanks!
Hi Andrea!
Sorry that’s not clear. So the glaze is the last three ingredients blended together:
1/2 cup powdered sugar (for glaze)
1/2 tsp vanilla extract (for glaze)
2 tbsp milk (for glaze)
Mix all ingredients together in a pan over low heat then drizzle over the pastry.
Thanks for asking… we’ll update that to make it more clear.
Please let us know how it works out. We’d love to hear.
LeAura
Hi LeAura, Your recipe sounds delicious! Can you tell me have you ever put it together the night before and then just cook in the morning? Thanks so much and have a Blessed Easter!
Hi Linda!
Thank you! It never fails to be scrumptious and a crowd pleaser. And YES! You can easily make it ahead, refrigerate it covered, and then bake it within a week.
We’d love to hear how it goes if you care to share a note and a photo, but no worries if you’re busy. And you too… a BLESSED EASTER! 🙂 <3
Hi!
I have made this several times already. It has been a great hit. I make it and serve as a dessert. I use a thinner glaze on top, because I think is sweet enough but the thin glaze gives it a litter sheen. Thank you for sharing this recipe.
Hi Diane!
SO GLAD that you enjoy this recipe and that it’s a big hit. Same for us: we enjoy it as dessert or an afternoon treat and also go for the lighter glaze for sheen without being overly sweet.
Thanks for commenting and letting us know. Feel free to share a picture next time you make it if you’d like to.
Happy cooking!
LeAura