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.
This super simple and easy breakfast cheese danish recipe will satisfy your sweet tooth craving without keeping you in the kitchen for too long.
- 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)
- 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.
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 with 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 Cheese Danish
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! 😋
Contributions from the Community
Cheese Danish With Buttery Sweet Cinnamon and Nut Topping
Have made this for years. I do not put any glaze on it. My recipe has soft butter, sugar, cinnamon and nuts – I use pecans – mix together and sprinkle on top before baking.
Cheese Danish With Strawberry Cream Cheese
I made this treat for Christmas Day brunch. I used an 8×8 baking dish and used the same amount of cream cheese except I used one container of regular cream cheese and one container of strawberry cream cheese.
It turned out amazing and very much enjoyed it. Because of the extra cream cheese in the smaller dish, I baked it for the same time as mentioned above. Actually used my Ninja Smart Foodi XL Pro Air Oven to bake it, I mean super duper yummy. Thanks for the recipe and I hope everyone gives it a try at least once.
More Delicious Breakfast Recipes to Enjoy
Buttermilk blueberry breakfast – perfect with a cup of coffee
Savory Breakfast Recipes
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 a sweet breakfast.
Healthy & Delicious Sweet Potato Breakfast Hash and Eggs – roasted sweet potatoes with “baked” eggs.
Can You Freeze Cheese Danish?
Love that you’re planning ahead, and yes you can freeze this cheese Danish recipe! Here are several ideas for freezing cheese danish:
- Freeze before cooking, then sit at room temp for approximately 1 hour before baking. If you have time to do it this way, it allows the work to be done in advance but then the baking to happen before serving time so that it’s freshly hot plus aromatic.
- Freeze after cooking, tightly sealed in airtight container or wrapping. Defrost in fridge overnight, or at room temp for an hour or so before heating or serving cold.
Can You Make Multi-Layered Cheese Danish?
Yes, just bake each layer for 5 minutes before covering it.
So… to make this cheese danish in layers, you can simply double (or triple, etc) the recipe and repeat the layers, but bake the first layer for approximately five minutes before adding the second layer of cream cheese batter followed by the top layer of dough.
So any interior layers of dough would need to be baked for 5-10 minutes to keep it from being doughy.
OR… if you want multiple layers but not a big batch, you can use a smaller, square casserole dish and double the layering there, using the single recipe and still bake the first layer for ~5 before adding the top layer.
If you do this, we’d love to hear how it turns out and see photo/s! 🙂