Easy Breakfast Cheese Danish is a shortcut 9×13-inch pastry made with refrigerated crescent roll dough, a sweet cream cheese filling, and a simple vanilla glaze. It gives you the flavor of a cheese Danish without making laminated pastry dough from scratch.
I like this recipe for brunches and holiday mornings because it can be cut into squares and served to a group. One can of crescent dough forms the bottom crust, the cream cheese filling goes in the middle, and the second can creates a soft golden top.
The full filling uses two packages of cream cheese, so this is a rich Danish-style bake. If you prefer a thinner filling, the original variation using one package of cream cheese also works.
For more easy morning recipes, browse our Breakfast recipes or try the Bisquick Cinnamon Rolls.
Why This Easy Cheese Danish Works
Refrigerated crescent dough takes care of the pastry layer, while cream cheese, sugar, vanilla, and egg create a smooth cheesecake-like center. Brushing the top dough with egg white helps it bake to a glossy golden finish.
The vanilla glaze is added only after the Danish has cooled for a while. If you glaze it straight from the oven, the icing melts into the hot pastry instead of staying visible on top.
Ingredient Notes
Crescent rolls: Use two standard cans of refrigerated crescent roll dough. Pinch the seams together so the cream cheese filling does not leak through large gaps.
Cream cheese: Let the cream cheese soften before mixing. Soft cream cheese blends much more smoothly with the sugar and egg.
Egg and egg white: One whole egg goes into the filling. The separate egg white is brushed over the top crust.
Glaze: Add the milk gradually if needed so the glaze stays thick enough to drizzle rather than run off the pastry.
Ingredients
For the Cheese Danish
- 2 cans refrigerated crescent roll dough
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 egg white
For the Vanilla Glaze
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
How to Make Easy Breakfast Cheese Danish
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Unroll one can of crescent dough into the bottom of the dish. Gently press the seams together and stretch the dough to cover the bottom.
- In a large bowl, beat the softened cream cheese, granulated sugar, vanilla, and whole egg until smooth.
- Spread the cream cheese mixture evenly over the bottom crescent layer.
- Unroll the second can of crescent dough and place it over the filling. Pinch together any large seams.
- Brush the top lightly with the egg white.
- Bake for about 35 to 45 minutes, or until the top is evenly golden and the center looks set.
- Let the Danish cool for about 20 minutes.
- Whisk together the powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over the cooled Danish.
- Cut into squares and serve warm or chilled.
Tips for the Best Crescent Roll Danish
Soften the cream cheese first. Cold cream cheese can leave small lumps in the filling.
Seal the dough seams. Large gaps can let the filling push through the crust while baking.
Let it cool before glazing. The glaze sets better on a warm-to-cool surface than on a piping-hot pastry.
Lighter Filling Variation
If you prefer less filling, use 1 (8-ounce) package cream cheese, 1/2 cup sugar, 1 egg, and 1/2 teaspoon vanilla. With the thinner filling, begin checking the Danish closer to 30 to 35 minutes.
Storage
Because the filling is made with cream cheese and egg, store leftover cheese Danish covered in the refrigerator. Reheat individual pieces briefly if you prefer it warm.
Frequently Asked Questions
Can I make this the night before?
Yes. Bake it, cool it, refrigerate it covered, and add the glaze before serving or after it has chilled.
Can I use low-fat cream cheese?
Yes, although the filling may be slightly softer and less rich than when made with full-fat cream cheese.
