Breakfast Fruit Crescent Roll Danish Recipes

EASY BREAKFAST CHEESE DANISH RECIPE

Steps:

• Sit cream cheese out to begin softening.
• Preheat oven to 350* degrees
• Grease a 13X9-inch baking pan. We like to use coconut oil.
• Lay crescent roll sheet in the pan, pushing the dough gently out to the edges.
• Beat together the cream cheese, sugar, vanilla, and egg until smooth.
• Spread the mixture over the crescent rolls evenly.
• Top cheese mixture with second pack of crescent rolls dough.
• Brush with egg wash (egg white + 1 Tbsp milk or water)
• Bake for 35-45 minutes until the top is golden brown
• Cool for ~20 minutes, while you make the glaze. Drizzle and brush on cooled danish.

CREAM CHEESE CRESCENT ROLLS RECIPE - (3.8/5)

Steps:

• Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350°F for 20 to 30 minutes.

EASY CRESCENT DANISH ROLLS

Steps:

• Heat oven to 350 degrees F. In a small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
• Crescent Rolls: Unroll dough; separate dough into 8 rectangles; firmly press perforations to seal. Recipe Creations: Unroll dough; cut into 8 rectangles.
• Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
• On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
• Bake at 350 degrees F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
• Bake-Off® Contest 26, 1975
• Barbara Gibson
• Ft. Wayne, Indiana

DANISH ROLLS

Steps:

• Heat oven to 350°F In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
• Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
• On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
• Bake at 350°F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

FRUIT DANISH

Steps:

• Heat oven to 400 degrees F. Carefully unroll the dough on a lightly floured surface. Divide along the dotted lines into 4 equal rectangles. Working with 1 rectangle at a time, gently pinch and smoothe the doug to eliminate the diagonal dotted lines. Trim the dough along one side to approximate a square. Place 1 tablespoon of cream cheese and 1 tablespoon of jam in the center of each square. Fold each corner to the center of the square, pinching them together. Transfer to a baking sheet. Bake until golden brown, 15 to 20 minutes. NOTE: I like to mix the cream cheese and jam together and then place in the center of each square. The cream cheese and jam remain separated otherwise.

EASY FRUIT AND CHEESE DANISH(CRESCENT ROLL DOUGH)

Steps:

• 1. PREP DOUGH: Unroll crescent dough onto parchment paper lined baking sheet. Do not separate but pinch seams together to form a rectangle. Cut 1/2" "arms" along both sides approximately 1 1/2" inwards.
• 2. FILLING: Mix softened cream cheese with sugar and 1/4 tsp vanilla. Spread cream cheese filling down center, and then spoon a thin line of pie filling down the center of the cheese. Gently pull dough strips from each side up and over top of filling, just crossing in the middle. At the ends fold the strips upward a bit to seal ends.
• 3. BAKE: @ 375 for 15-20 minutes, or until golden and cooked through. GLAZE: Mix the powdered sugar and cream/milk and 1/4 tsp vanilla to form the glaze. Drizzle back and forth over warm danish. Cut and serve.

BREAKFAST FRUIT CRESCENT ROLL DANISH

Steps:

• Preheat the oven to 350 degrees and spray a 9″ x 13″ baking dish with cooking spray. Open 1 can of Pillsbury Original Crescents carefully, so as not to tear the rolls apart. Once the dough is out of the can, find the seam that goes straight across the dough and begin rolling the dough out in one continuous rectangle. Line the bottom of the casserole dish with the sheet of crescent dough and pinch the perforated seams together. Use your fingers to make sure that the dough is evenly covering the bottom of the dish. In a medium bowl, stir together the Philadelphia Cream Cheese, sugar, 2 egg yolks and lemon zest until no lumps of cream cheese remain. Spoon the cream cheese mixture on top of the crescent dough and spread to cover the dough evenly. Add the frozen fruit on top of the cream cheese, spreading the pieces out evenly. You don't need the fruit to completely cover the cream cheese-just a few pieces of fruit here and there will do. Remove the next sheet of crescent dough from the can in the same manner as the first sheet. Lay the sheet of dough across the fruit and cream cheese and completely cover the top of the filling. Pinch any of the perforated seams together to form one complete top crust for the Danish. Brush the top of the Danish lightly with the reserved egg whites and bake 30 minutes or until the top crust is a nice golden brown color. Remove from the oven and allow it to cool completely before glazing and slicing. To make the glaze, combine the 3 ingredients and stir until there are absolutely no lumps. If you find the glaze to be too thick, add milk a drop at a time until you achieve the proper consistency. Drizzle the glaze over the cooled Danish and slice into squares.