Cheese Filled Danish Rolls
Cheese Filled Danish Rolls | “This is the BEST danish I have ever had!” That’s what my husband said when he took his first bite of this delicious danish. Starting with store bought crescent rolls, with cheesecake filling and a dollop of jelly. These giant rolls are everything you love about danish rolls. Your guests or family will think you made a quick run to the bakery…..but you didn’t….you made them yourself!
YES! These are the best danish rolls YOU will ever have! I am so happy my mom gave me her Pillsbury Best of the Bake-Off Cookbook from 1996 because it is filled with awesome recipes that I can’t wait to try. The winner for this recipe was: Barbara S. Gibson, she won the Grand Prize in 1975. Thanks Barbara for sharing your awesomeness with us!
Press together two crescent rolls; spread on the cheesecake filling.
Roll into a snake shape.
Form into a spiral.
Make an indention in the center.
Fill with jelly.
MORE BREAKFAST RECIPES
GIANT CINNAMON ROLLS 2. DUTCH APPLE PIE MUFFINS 3. TRIPLE CINNAMON SCONES
Cheese Danish Rolls
Ingredients
For the Rolls:
- 1 (8 ounce) package cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 (8 ounce) cans crescent rolls
- 8 teaspoons preserves or jam
For the Glaze:
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla
- 3 teaspoons milk
Instructions
For the Rolls:
- Preheat oven to 350°.
- Line a cookie sheet with parchment paper.
- Combine cream cheese, sugar and vanilla; beat until smooth.
- Separate dough into 8 triangles; firmly press perforations to seal.
- Spread each rectangle with about 2 tablespoons cream cheese mixture.
- Starting at longer side, roll up each rectangle, firmly pinching edges and ends to seal.
- Place roll on prepared cookie sheet; coil roll into a spiral with seam on the inside, tucking end under.
- Repeat for remaining rolls.
- Make a deep indention in center of each roll; fill with 1 teaspoon of preserves.
- Bake 20 to 25 minutes or until deep golden brown.
For the Glaze:
- In a small bowl add the sugar, vanilla and milk.
- Whisk until smooth; drizzle over warm rolls.
Shame I used up my can of crescent rolls yesterday.
These look delicious and simple too! I’d love for you to share them at Mix it up Monday:
http://flourmewithlove.blogspot.com/2012/02/mix-it-up-monday_19.html
I hope to see you soon 🙂
Oh, you had me at “cheese filled”. These remind me of treats we would get at a Kolache shop when I was young. So good!! Would be delighted for you to link up with us over at Mop It Up Mondays (at i should be mopping the floor): http://www.ishouldbemoppingthefloor.com/2012/02/mop-it-up-mondays-4.html
Have a great week!
{HUGS},
kristi
I love the shortcut here- will be making these very soon!
Crescent rolls are a girls best friend! These sound wonderful, and easy, great combination!
Yummy! I would love for you to link up at my Linky Party via: ourdelightfulhome.blogspot.com
Mrs. Delightful
ourdelightfulhome.blogspot.com
it amazes me the things people think to make with the store dough, love it!
These look great! Just wanted to let you know that I am featuring them on my “Top 10 Crescent Roll Recipes” post @ http://www.cheapcraftymama.com! Feel free to stop by and grab a “featured” button!
I’m just wondering, you mentioned lemon juice to be mix with cheese cream and sugar. But your ingredients doesn’t mention anything about lemon juice, it say vanilla.
Oh….Yes Maria. When I updated the recipe I took out the lemon juice and used vanilla. I changed the directions to vanilla. 🙂
Can’t wait to try this recipe….
Yummy stuff Debra!