Raspberry Cheese Danish with raspberry cheese filling and cream cheese frosting is easy to make with crescent rolls and is ready in minutes. Perfect for breakfast or brunch!
I am a big fan of refrigerated biscuits and crescent rolls and always keep a tube or two in the fridge for quick and easy recipes. I just love how, with a simple filling, they can be easily turned into scrumptious treats.
While I like to stuff biscuits with something savory such as cheese or sloppy joe beef, a simple mixture of raspberry jam and cream cheese is my top choice for crescent rolls. It’s so easy to bake them into homemade cheese danishes, you might just say goodbye to your favorite bakery!
These raspberry cream cheese danishes are indeed the easiest and yummiest pastries you’ll ever make. The recipe is as easy as six steps and six ingredients you probably already have on hand.
How to Make Cream Cheese Danish
- Roll out the crescent roll into a rectangle, pinching perforations together to seal.
- Beat cream cheese until smooth and fluffy. Stir in raspberry jam until mixture is spreadable.
- Spread mixture on the crescent rectangle and gently roll on the long side into a tight log.
- Cut into 1 1/2-inch thick pieces and arrange in baking pan.
- Bake in a 375 F oven for about 15 to 20 minutes or until golden brown.
- Beat together butter, cream cheese, powdered sugar, and vanilla extract until fluffy and spread on top of danish rolls.
I can eat a whole batch of these crescent roll cheese danishes as is but a generous slathering of cream cheese frosting does take them over the top. With soft and fluffy rolls loaded with sweet, creamy filling and topping, they’re an amazing treat for everyday breakfast or weekend brunch.
Can you Freeze Danish Pastries?
Yes, you! The recipe can be easily doubled for a large crowd and makes a great make-ahead sweet treat. They’ll keep in the fridge for up to 3 days or in the freezer for up to 3 months.
You can bake and freeze the danish rolls unfrosted in a tightly-covered baking pan. When ready to serve, thaw out completely, briefly warm in the oven, and then frost.
You can freeze them already frosted but won’t be able to warm them up. Just thaw overnight in the fridge and a few minutes at room temperature.
More Breakfast Recipes
- Ham, Egg and Cheese Breakfast Sliders
- Steak and Egg Breakfast Burritos
- IHOP Copycat Pancakes
- Chilaquiles with Salsa Verde
- Biscuit and Ham Breakfast Bake
- 4 ounces cream cheese, softened
- 2 tablespoons raspberry preserves
- 1 tube (8 ounces) refrigerated crescent rolls
For the Cream Cheese Frosting
- 1/4 cup butter, softened
- 4 ounces cream cheese, softened
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
- In a bowl, whip cream cheese until smooth and fluffy. Add raspberry preserves and continue to beat on low speed until combined.
- Open can of crescent rolls and unroll dough into a large rectangle, firmly press on perforations to seal.
- Spread the raspberry filling on the rectangle crescent dough, leaving about 1/2 inch of edges.
- Starting on the longest side, roll dough into a log. Cut into 12 pieces of about 1 1/2-inch thick.
- Arrange slices cut side down in a lightly greased 9-inch round cake pan, leaving a little space in between.
- Bake in a 375 F oven for about 15 to 20 minutes or until golden brown. Allow to slightly cool and spread with frosting.
For Cream Cheese Frosting
- In a bowl, beat the cream cheese and butter together on medium speed until fluffy..
- Beat in vanilla extract. With the mixer running on low speed to start, slowly add in powdered sugar. Continue to beat until smooth.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”