Easy Crescent Danish Rolls

Easy Crescent Danish Rolls

15

"Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling."

Ingredients

45 m {{adjustedServings}} servings 411 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Heat oven to 350 degrees F. In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
  2. Crescent Rolls: Unroll dough; separate dough into 8 rectangles; firmly press perforations to seal. Recipe Creations: Unroll dough; cut into 8 rectangles.
  3. 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.
  4. 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 1/2 teaspoon preserves.
  5. Bake at 350 degrees F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.
Tips & Tricks

Footnotes

  • Submitted by
  • Mrs. Barbara S. Gibson, Ft. Wayne, IN
  • Bake-Off(R) Contest 26, 1975
  • $25,000 ONE OF TWO GRAND PRIZE WINNERS
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Reviews

15
  1. 16 Ratings

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Instead of preserves, I used some lemon curd that I made earlier in the week and used lemon extract instead of vanilla for the glaze. My lemon curd spread out over the roll, so be sure to make ...

Extremely easy for a beginner and amazingly GOOD! I used the same triangles that come in the cans (16 total/ 8 per can), filled them with the cream cheese and rolled them like crescent rolls and...

I have made these twice now. I would suggest reducing the cream cheese mixture by about 25% (so 6 oz (3/4 brick) cream cheese, 1/3 cup sugar, 2 tsp lemon juice) and adding about 2 T jam to the ...