Easy Breakfast Cheese Danish

Saturday mornings in my house are noisy. The kids are usually running around with their cereal bowls half full, my husband’s in the garage fixing something he just fixed last week, and I’m in the kitchen—hair up, sleeves rolled, spatula in one hand, coffee in the other.

Last weekend, we had some neighbors drop by earlier than expected, and I needed something warm, sweet, and impressive—but easy. I opened the fridge, and there they were: two cans of crescent rolls I bought on sale. That’s when it clicked—cheese danish! Not the kind from fancy bakeries that takes hours, but one that comes together in under an hour and still tastes like a treat.

I’ve always believed in breakfast being a little celebration. Even on busy mornings, I try to have something ready that feels like love on a plate. This Cheese Danish hits all the right notes—flaky, creamy, not overly sweet, and topped with a delicate glaze.

It’s one of those recipes you keep in your back pocket for unexpected guests, holiday mornings, or just a moment when you want to spoil your people. I’ve tweaked it over time, making sure the filling is rich and tangy without being too heavy, and the crust comes out golden every time. I posted it in a mom group a few months ago, and it’s now been made in kitchens from Seattle to Savannah.

This danish never fails to please, and the best part? You can whip it up with things you probably already have in your fridge. It feels like a little cheat code for making something bakery-worthy without bakery stress. Trust me—once you try this, you’ll want to keep crescent rolls on hand at all times too.

Short Description

This Easy Breakfast Cheese Danish is a quick and delicious morning treat made with crescent roll dough, a sweet cream cheese filling, and a light vanilla glaze—perfect for busy mornings or relaxed brunches.

Key Ingredients

For the Danish:

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

For the Glaze:

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

Tools Needed

• 13×9-inch baking dish
• Hand mixer or stand mixer
• Mixing bowls
• Silicone spatula or spoon
• Whisk
• Pastry brush
• Cooling rack

Cooking Instructions

Step 1: Prep the Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease a 13×9-inch baking dish with butter or nonstick spray.

Step 2: Create the Bottom Layer
Unroll one can of crescent rolls. Press the seams together and gently stretch it to fit the bottom of the dish. This will form your base crust.

Step 3: Make the Filling
In a large bowl, beat together the softened cream cheese, sugar, vanilla extract, and one egg until smooth and creamy. Make sure there are no lumps; the filling should be thick and spreadable.

Step 4: Spread the Filling
Use a spatula to evenly spread the cream cheese mixture over the crescent roll base. Try to get it all the way to the edges so every bite has that creamy layer.

Step 5: Add the Top Crust
Unroll the second can of crescent rolls. Just like before, press the seams together to form a solid sheet, then carefully place it over the filling. It’s okay if it doesn’t line up perfectly—just gently adjust it and pinch the edges.

Step 6: Brush with Egg White
Using a pastry brush, lightly coat the top crust with the egg white. This will give it a shiny, golden finish once baked.

Step 7: Bake Until Golden
Bake at 350°F for 35–45 minutes. Keep an eye on the top—it should be beautifully golden brown and slightly puffed. If the edges brown too fast, you can loosely cover them with foil during the last 10 minutes.

Step 8: Make the Glaze
While the danish is baking, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth. You want it to be pourable but not runny—adjust with more sugar or milk as needed.

Step 9: Cool & Glaze
Let the danish cool in the pan for about 20 minutes. This helps it set up and makes slicing cleaner. Drizzle the glaze evenly over the top using a spoon or fork.

Step 10: Slice & Serve
Cut into squares or rectangles and serve warm or at room temperature. It pairs perfectly with coffee or tea!

Why You’ll Love This Recipe

– Made with simple, affordable ingredients

– No yeast or rising time needed

– Quick prep—only 15 minutes before it hits the oven

– Sweet, tangy cream cheese filling

– Kid-approved and perfect for brunch gatherings

– Looks impressive, tastes even better

– Easily customizable with fruit or spices

– Great make-ahead option for busy mornings

Mistakes to Avoid & Solutions

Mistake 1: Dough seams splitting open
Solution: Firmly press the crescent seams together before placing them in the pan. If needed, dampen your fingers to help seal.

Mistake 2: Overbaking the top
Solution: Check around the 30-minute mark. If the top crust is browning too quickly, lightly tent with foil.

Mistake 3: Runny glaze
Solution: Start with less milk and add more gradually. The glaze should slowly drizzle, not pour.

Mistake 4: Lumpy filling
Solution: Ensure the cream cheese is at room temperature before mixing. Cold cream cheese won’t blend well.

Mistake 5: Uneven top crust
Solution: Unroll the dough on a lightly floured surface before transferring. This makes it easier to handle and adjust in the pan.

Serving and Pairing Suggestions

This cheese danish shines brightest at breakfast or brunch, but you can also serve it as a dessert.

Serve it with:

– Fresh berries or a berry compote on the side

– A light fruit salad

– Coffee, cappuccino, or hot tea

– Vanilla yogurt for a balanced plate

Serving style ideas:

– Family-style on a large platter

– Pre-cut squares on a brunch buffet

– Individually plated with a dusting of powdered sugar

Storage and Reheating Tips

Refrigerate leftovers: Store cooled danish in an airtight container in the fridge for up to 4 days.

Freezer-friendly: Wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 2 months.

Reheat in oven: Warm in a 300°F oven for 8–10 minutes to preserve flakiness.

Microwave option: Heat a slice for 20–30 seconds, but note that the crust won’t stay crispy.

FAQs

1. Can I make this danish the night before?
Yes! Assemble it the night before, cover with foil, and refrigerate. Bake fresh in the morning.

2. Can I use low-fat cream cheese?
You can, but the texture will be slightly less rich. Full-fat cream cheese gives the best flavor and consistency.

3. What if I don’t have crescent rolls?
Try using puff pastry sheets or pie crust, though baking times may vary.

4. Is it overly sweet?
Not at all. The filling is sweet but balanced, and you can reduce the sugar in the glaze if preferred.

5. Can I add fruit to the filling?
Absolutely. A layer of raspberry jam or some fresh blueberries works beautifully and adds a pop of flavor.

Tips & Tricks

Let the danish cool slightly before glazing—it helps the glaze stay on top instead of soaking in.

Use parchment paper in the pan for easier cleanup.

Add a pinch of lemon zest to the filling for a fresh twist.

Use a pizza cutter to slice neat squares once cooled.

Chill the filling for 10 minutes before spreading if it feels too loose.

Recipe Variations

1. Fruit-Filled Cheese Danish

Add 1/3 cup raspberry or strawberry jam over the cream cheese layer before placing the top crust.

Bake as directed. Glaze with a simple vanilla icing or skip if the jam adds enough sweetness.

2. Cinnamon Swirl Version

Mix 2 tablespoons brown sugar and 1/2 teaspoon cinnamon into the filling.

Drizzle with a cinnamon glaze by adding 1/4 tsp cinnamon to the powdered sugar glaze.

3. Lemon Cheesecake Danish

Add 2 tablespoons fresh lemon juice and 1 teaspoon lemon zest to the filling.

Skip vanilla in the glaze and replace with lemon juice.

4. Savory Brunch Danish

Omit sugar from the filling. Mix cream cheese with chopped chives, garlic powder, and a bit of shredded cheddar.

Brush the top with egg and sprinkle with sesame seeds before baking.

Final Thoughts

I’ve made this Easy Breakfast Cheese Danish more times than I can count, and it still brings a smile to my face every time I pull it from the oven. It’s one of those recipes that lives up to its promise—effortless and satisfying. My daughter says it tastes like cheesecake wrapped in a croissant, and honestly, that’s not far off.

If you keep a couple of crescent roll cans and a block of cream cheese on hand, you’re already halfway there. Sometimes, it’s the simplest dishes that become the most requested. Give it a try—you might just find it becomes your go-to too.