I love quick and easy recipes. This quick and easy cream cheese danish recipe is just that! It’s so quick and easy you can bake them for a lazy day at home or even take to work.
When I came across the original recipe, we had just moved back to Montana. I was looking for something to try so I could share it here, but I seemed to have tucked it away and forgotten about it. This past weekend, I was looking through all of my the recipes, when I came across this one. I remember how good these danishes were, so I decided I needed to pull this recipe out and try it again.
Quick and Easy Cream Cheese Danish
Quick and easy preparation–there’s no mixing up a dough and letting it rise. Open a can of crescent rolls, slice, fill, and bake. That’s it! While I’m one who loves mixing up a dough and cringe at the thought of opening a can for anything, I did say these are quick and easy.
Quick and easy clean up–there’s no need to bring out the mixer. With everything at room temperature soft, mixing everything by hand is fast. If you use parchment paper in your pans, then you know all you have to do is remove the paper and voilá, clean pan.
This recipe is one you can change to your likes. I cut down the amount of sugar from the original which called for a full cup. I wanted the cream cheese taste to come through more than a sweetened taste. My husband had rather have a sweeter taste. While I love just the cream cheese flavor, I have found adding raspberry preserves brings these danishes to a whole different level. – AMAZING!
When I add the preserves to the dough, I only use about a half a teaspoon and cut down on the cheese. I place the preserves in the well and cover with cheese. It helps keep the preserves from melting and going all over the danish while baking.
Baking time will depend on your oven. The first pan I baked at 15 minutes and realized they needed a little longer. So I baked the second pan at 18 minutes, which was perfect.
When drizzling the icing on the danishes, don’t make this more complicated than needed. I use a fork. Stir the icing with the fork and quickly drizzle in a back-and-forth motion over the danishes. Keep your bowl close to the pan or you may find more icing on the counter than you like.
Storage-I can’t tell you how long these last. With a teenage boy and husband at home, they don’t last too long. I had to hide two so I could have them for treats at school this week.
Check out some of my other Quick and Easy dishes.
If you make these little puffs of goodness, let me know. I’d love to know what you think of them.
Quick and Easy Cream Cheese Danish
- 3 cans crescent rolls
- 1 (8 oz) cream cheese, softened
- ½ cup granulated sugar
- 2 teaspoons sour cream
- 1 Teaspoon vanilla
- ½ cup confectioner’s sugar
- 1 Tablespoon butter, softened
- 2 Tablespoons milk
Put cans of crescent rolls in the freezer for about 20 minutes. This helps keep them from being too soft when slicing.
Preheat oven 350.
In a medium bowl, mix cream cheese, granulated sugar, sour cream, and vanilla. Mix until smooth. Set aside.
Open cans of crescent rolls–do not unroll. Slice dough into ½ inch slices. You should get around 6-7 pieces. Place rolls on an ungreased pan and press the centers in to make a well. Spread one tablespoon full of cheese mixture into the center.
Bake for 15-20 minutes.
In a small bowl, cream butter into sugar and add milk. Mix until smooth.
Cool and drizzle icing over danishes.