Crescent roll cream cheese danish are simple sweet rolls that start with a can of refrigerated dough! Put them together in the shape of a Christmas tree or a wreath for a pretty holiday brunch.
8ouncescrescent roll doughthe kind in a can in the refrigerated section of your grocers.
Cream cheese filling
4ouncescream cheesefull fat is best
½cuppowdered sugar
1teaspoonvanilla
10maraschino cherries without stems
1tablespooncinnamon and sugar mixture
Glaze ingredients
⅓cuppowdered sugar
1tablespoonmilkor cream. May need more.
¼teaspoonvanilla extract
Instructions
Preheat the oven to 375F.
Line a cookie sheet with silpat or parchment paper.
Heat the cream cheese up in the microwave until it is soft.
Add the vanilla and blend well.
Stir in the cream cheese until it's smooth.
Open the crescent roll dough but leave them rolled up.
Slice off 11 evenly sized rolls (or as close as you can get to even...)
Place one roll in the center bottom of the cookie sheet - refer to video.
Place 4 rolls in a line over that.
Place 3 rolls in a line over that.
Now place 2 rolls in a row - then 1 roll at the top. You should have the shape of a Christmas tree.
Make and indentation in each roll except the bottom one with your thumb.
Fill the indentations with the cream cheese mixture.
Remove 10 cherries from the jar and pat them dry with a paper towel.
Place gently in the center of each of the 10 rolls that form the tree.
Sprinkle the bottom roll with the cinnamon and sugar mixture.
Bake at 375F for 15 minutes or until golden brown and baked through. They'll register 190F to 200F on an instant read thermometer when they're done.
Remove from oven.
Glaze
If you plan to drizzle with glaze make the glaze with about ⅓ cup of powdered sugar and 1 to 3 tablespoons of milk or cream. Add a few drops of vanilla if you wish.
Drizzle the glaze over the rolls, remove to a serving platter, and serve.
Video
Notes
Storage: Cover with plastic wrap or put in an airtight container and store in the refrigerator for up to 5 days. They're best if you warm them slightly in the microwave before serving.To Freeze:Place in an airtight container with parchment paper betweeen the layers and freeze for up to 3 months.Tips:
I prefer powdered sugar over white sugar for sweet cream cheese filling because it doesn't get grainy and it helps the filling hold together.
Make these crescent roll cheese danish recipe with full fat cream cheese. The light and non-fat types get runny.
You can use either the original crescent rolls or the buttery ones. They're both delicious.
Be sure to gently pat dry each cherry before setting it in the filling - that way the white filling will stay white.
You can make this bigger by doubling the recipe and adding more rows to the "tree".