Breakfast Cheese Danish

Best Breakfast Cheese Danish

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This crescent roll cheese danish disappears quickly, so it’s a good thing it’s super simple to make.

Breakfast Cheese Danish


  • 2 cans ready to use refrigerated crescent rolls
  • 2 8-ounce packages cream cheese
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 egg white
  • Glaze:
  • 1/2 cup powdered sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Preheat oven to 350* degrees and grease a 13X9-inch baking pan.
  • Lay a pack of crescent rolls in the pan and pinch the openings together.
  • Beat the cream cheese, sugar, vanilla, and egg together until smooth.
  • Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white.
  • Bake for 35-45 minutes until the top is golden brown.
  • Top with glaze after cooling for 20 minutes.

Side Notes:

You can make this danish using low fat cream cheese and splenda (sugar substitute) and it’s delicious!
Original recipe calls for makes a VERY heavily filled danish. You can halve the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract – still very good. If you use the half filling method, bake for closer to 30-35 minutes.

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