Pin it
Every time I make this Easy Breakfast Cheese Danish my kitchen fills with the most incredible aroma. Those flaky layers wrapped around creamy sweet cream cheese create something truly magical. It's become my go to recipe for special breakfasts and holiday mornings thanks to how simple yet impressive it is.
Let's Gather Our Ingredients
- Crescent Rolls: Two cans create our flaky layers.
- Cream Cheese: Two packages softened make it perfectly creamy.
- Sugar: One cup sweetens just right.
- Vanilla: A teaspoon adds lovely flavor.
- Eggs: One whole plus a white for brushing.
- For the Glaze: Powdered sugar milk and vanilla make it special.
Let's Start Baking
- Get ready:
- Warm up that oven and prep your pan.
- Build the base:
- Lay out those first rolls pinch those seams.
- Make it creamy:
- Beat your cream cheese mixture until smooth.
- Layer it up:
- Spread that filling add your top layer.
- Make it golden:
- Brush with egg white then bake until perfect.
- Add the finishing touch:
- Let it cool then drizzle with sweet glaze.
Serving Ideas
I love serving this danish warm from the oven. It's perfect alongside fresh fruit and coffee for breakfast or brunch. Sometimes I'll even add a scoop of vanilla ice cream for dessert it's that versatile.
My Best Tips
Use full fat cream cheese for the best texture. If your dough gets sticky pop it in the fridge for a few minutes. A dash of cinnamon in the filling adds lovely warmth. You can even prep everything the night before then bake fresh in the morning.
Mix It Up
Try adding fresh berries or preserves to the filling. A sprinkle of nuts gives nice crunch. Sometimes I'll use almond extract instead of vanilla. You can even add mini chocolate chips for an extra special treat.
Keep It Fresh
This danish stays beautiful for a few days in an airtight container. It freezes wonderfully too wrap it well and it'll keep for months. When you're ready to enjoy just let it thaw and warm it gently.
Pin it
Frequently Asked Questions
- → Can I make this Danish ahead of time?
- Assemble the night before and refrigerate unbaked. Bake fresh in the morning. Already baked Danish keeps 2-3 days in fridge.
- → Why do I need to pinch the seams together?
- Pinching seals the perforations in the crescent dough, creating a solid layer that holds the filling. This prevents leaks and ensures even baking.
- → Can I add fruit to this recipe?
- Add fruit preserves or fresh berries on top of cream cheese layer before adding second crescent layer. Avoid wet fruits that could make pastry soggy.
- → How do I know when it's done baking?
- Top should be golden brown and filling set. Insert toothpick in center - it should come out clean. Watch edges to prevent over-browning.
- → Why let it cool before glazing?
- Cooling allows filling to set completely and prevents glaze from melting. About 20 minutes cooling time gives best results.