My husband and I had just moved into a small cottage on the edge of the countryside, the kind of place where mornings are quieter and time slows down a little. It was the first weekend after the chaos of unpacking, and my husband suggested we celebrate with a “lazy brunch”—his words, not mine.

I looked around the kitchen, still a bit bare from the move, and realized I had just enough ingredients to pull together something sweet. The crescent rolls were leftover from a dinner gone sideways earlier in the week, and the cream cheese had somehow survived the trip without a single dent in the box.

Outside, the fog was rolling in, and inside, the oven warmed up the chilly air. While the danish baked, I caught my husband humming a tune from our wedding day—off-key but charming—and I remembered how food has always been our way of marking the small milestones. It doesn’t take a fancy table setting or a dozen ingredients. Just something warm, a little gooey, and good enough to make you stop mid-bite and smile.

By the time the glaze drizzled across the golden top, he was already hovering near the stove with his coffee. We shared our breakfast at the little table by the window, watching the mist lift off the hills and promising ourselves we’d make this danish again—soon.

Short Description

A warm, flaky crescent roll pastry layered with creamy vanilla-sweetened cheese and topped with a drizzle of sugar glaze. Quick to make and irresistibly good.

Key Ingredients

For the Danish:

2 cans refrigerated crescent rolls
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

For the Glaze:

1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Tools Needed

13×9-inch baking dish
Mixing bowls
Electric mixer or hand whisk
Silicone spatula
Pastry brush
Measuring cups and spoons

Cooking Instructions

Step 1: Prep the Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish with butter or cooking spray to prevent sticking and to help crisp the bottom.

Step 2: Create the Bottom Layer
Unroll one can of crescent rolls. Press the seams together and lay the sheet into the bottom of your greased pan. It’s okay if it stretches a little—just make sure the bottom is fully covered.

Step 3: Mix the Filling
In a large mixing bowl, combine the softened cream cheese, sugar, vanilla extract, and whole egg. Beat until smooth and creamy. The mixture should be glossy with no lumps—if it’s too stiff, let it sit at room temp for 5 more minutes before mixing again.

Step 4: Add the Filling
Pour and spread the cream cheese mixture evenly over the bottom crescent layer using a silicone spatula. Try not to press too hard so the dough underneath stays in place.

Step 5: Add the Top Layer
Unroll the second can of crescent rolls. Carefully place it over the cream cheese layer. Seal the seams gently with your fingers and try to align it as evenly as possible.

Step 6: Brush with Egg White
Lightly whisk the egg white and brush it over the top layer. This gives the danish a beautiful, golden, slightly shiny finish once baked.

Step 7: Bake It Right
Place the dish in the oven and bake for 35 to 45 minutes, or until the top is puffed and golden brown. The center should feel set and not jiggly. If browning too quickly, tent with foil after 30 minutes.

Step 8: Prepare the Glaze
While the danish is baking, whisk together powdered sugar, milk, and vanilla in a small bowl until smooth and pourable.

Step 9: Cool and Glaze
Let the danish cool in the pan for about 20 minutes. Drizzle the glaze over the top in a zig-zag pattern or however you’d like. It should slowly melt into the warm crust.

Step 10: Slice and Enjoy
Cut into squares or strips and serve slightly warm for the best texture and flavor.

Why You’ll Love This Recipe

Fast and fuss-free with pre-made crescent dough

Perfectly sweet and creamy inside with a crisp golden crust

Kid-friendly and crowd-pleasing

Easy to make ahead for brunches and holidays

Customizable with endless flavor options

Mistakes to Avoid & Solutions

Not sealing the seams: If you skip this, the filling might leak. Gently pinch seams together with damp fingers.

Using cold cream cheese: Cold cream cheese makes for lumpy filling. Soften at room temperature for at least 30 minutes.

Overbaking: If left too long, the pastry may turn dry. Check at 35 minutes—look for a deep golden color.

Applying glaze too early: Drizzling the glaze before cooling can cause it to soak in too much. Wait 15-20 minutes to keep it on top.

Undermixing the filling: Lumps mean uneven sweetness. Use a mixer for a smoother blend.

Serving and Pairing Suggestions

Serve warm or at room temperature. Pairs wonderfully with:

– Fresh berries or fruit salad on the side

– Black coffee or spiced chai for contrast

– Yogurt parfaits for a brunch buffet

– Mimosas or orange juice for a light breakfast spread

Cut into small squares for potlucks or into long strips for a breakfast tray.

Storage and Reheating Tips

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.

Freezer: Wrap slices individually in plastic wrap, then foil. Freeze up to 1 month.

Reheat in Oven: Warm at 300°F for 10–12 minutes for best texture.

Microwave (quick option): Heat on low for 20–30 seconds, but note that the crust may soften.

Avoid glazing leftovers: If making ahead, store unglazed and add glaze just before serving.

FAQs

1. Can I make this the night before?
Yes! Assemble and cover the unbaked danish, then refrigerate overnight. Bake fresh the next morning.

2. Can I use reduced-fat cream cheese?
You can, but the texture might be slightly less rich. Avoid fat-free versions—they can be watery.

3. What if I don’t have crescent rolls?
Puff pastry works in a pinch, though it’s flakier and will bake faster. Check doneness around 25–30 minutes.

4. Can I add fruit or jam?
Absolutely. Spread a thin layer of your favorite jam (raspberry, apricot) over the bottom layer before adding the filling.

5. How do I know when it’s fully baked?
The top should be golden and set, and the edges will slightly pull away from the sides of the pan. A knife inserted in the center should come out clean.

Tips & Tricks

For extra depth, add a squeeze of lemon juice to the glaze.

Sprinkle turbinado sugar on top before baking for added crunch.

Let the kids help brush the egg white—it’s a fun, safe step for little hands.

Use parchment paper for easier cleanup and to lift out for neater slicing.

Add a pinch of cinnamon to the filling for warmth and spice.

Recipe Variations

1. Berry Swirl Danish

Add 1/3 cup raspberry or blueberry jam on top of the cream cheese layer

Swirl gently with a knife before adding the top crescent sheet

Proceed with the rest of the recipe as is

2. Pumpkin Cheesecake Danish

Mix 1/2 cup canned pumpkin and 1/2 tsp pumpkin spice into the filling

Omit the vanilla in the glaze and add a dash of cinnamon instead

Bake as directed

3. Chocolate Chip Danish

Stir 1/2 cup mini chocolate chips into the cream cheese mixture

Add a touch of almond extract (1/4 tsp) for a twist

Glaze with a mix of powdered sugar and espresso for mocha vibes

Final Thoughts

That quiet morning in the cottage taught me that comfort can be baked into the simplest things. Our breakfast cheese danish wasn’t planned, but it turned into one of those unforgettable moments that stay tucked in your memory. It’s not just the taste—rich, creamy, perfectly sweet—but the way it invites you to slow down and share something warm.

Every time I bake it now, I think back to that peaceful Sunday with the fog outside, the cluttered boxes in the hall, and the sound of my husband laughing over his second piece. Some recipes carry more than flavor—they carry the memory of how life felt, right then and there.

Easy Breakfast Cheese Danish

Print This

Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Danish:
2 cans refrigerated crescent rolls
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white
For the Glaze:
1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Step 1: Prep the Oven & Pan
Preheat oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish.

Step 2: Bottom Crescent Layer
Unroll one can of crescent dough, press seams together, and fit it into the bottom of the pan.

Step 3: Make the Filling
Beat softened cream cheese, sugar, vanilla, and whole egg until smooth and lump-free.

Step 4: Spread the Filling
Evenly spread the cream cheese mixture over the dough without pressing too hard.

Step 5: Top Crescent Layer
Unroll the second can of dough and place it over the filling. Gently press seams and align.

Step 6: Egg White Wash
Whisk the egg white and brush it over the top layer for shine and color.

Step 7: Bake
Bake for 35–45 minutes, until puffed and golden. Tent with foil if browning too fast.

Step 8: Make the Glaze
Whisk powdered sugar, milk, and vanilla until smooth and pourable.

Step 9: Cool & Glaze
Cool for 20 minutes, then drizzle glaze over the top.

Step 10: Serve
Slice into squares or strips and serve warm.