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!
Course Baked Goods, Breakfast
Cuisine American
Keyword raspberry cheese danish
Prep Time 10minutes
Cook Time 20minutes
Total Time 20minutes
Servings 12Servings
Calories 187kcal
Author Lalaine
Ingredients
4ouncescream cheese, softened
2tablespoonsraspberry preserves
1tube(8 ounces) refrigerated crescent rolls
For the Cream Cheese Frosting
1/4cupbutter, softened
4ouncescream cheese, softened
1/2teaspoonvanilla
1 1/2cupspowdered sugar
Instructions
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.