This recipe is going on my favorites list. Have you ever wanted to make a danish that tastes just like the ones at the bakery? Then this is the one for you. Easy Crescent Danish Rolls was 1 of 2 winners at the 26th Pillsbury Bake-Off in 1975. Recipe on Pillsbury.com by Barbara S. Gibson of Fort Wayne, Indiana.
In small bowl, beat cream cheese, sugar and lemon juice until smooth.
Separate dough into 8 rectangles; firmly press perforations to seal. If using dough sheet, cut dough 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 ½ teaspoon preserves. I used raspberry. Then you bake them for 20 to 25 minutes or until deep golden brown.
In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
These are so easy and so good. You've gotta try 'em!
Easy Crescent Danish Rolls
Ingredients
Rolls
- 8 ounces cream cheese softened
- ½ cup sugar
- 1 tablespoon lemon juice
- 2 cans Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
- 4 teaspoons SMUCKER'S® Preserves or Jam
Glaze
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 2 to 3 teaspoons milk
Instructions
- Heat oven to 350°F. In small bowl, beat cream cheese, sugar and lemon juice until smooth.
- If using crescent dough, separate dough into 8 rectangles; firmly press perforations to seal. If using dough sheet, cut dough into 8 rectangles (4 from each can). 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 ½ teaspoon preserves.
- Bake 20 to 25 minutes or until deep golden brown. In small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
Naomi says
I will enjoy making these recipes for the family and friends.
Dawn says
These are easy and delicious. I only had one can of rolls, so I halved the recipe. Big hit with my family. Thanks for posting! I remembered these from the Pillsbury Bake Off booklet but couldn't find it!
BEATA says
Great concept but this needs some work. The amount of cream cheese (as much as I love cream cheese) is overkill. I couldn’t taste anything but that. Also, next time I’ll mix in a little lemon sugar or vanilla into the cream cheese to give it flavor. Otherwise it’s extremely plain. 3 stars as is, but with some tweaks it could be a 5 star recipe.