Description
This Easy Breakfast Cheese Danish is a delightful way to start your day with its light, flaky layers and creamy, sweet cream cheese filling. Made with refrigerated crescent rolls, this danish comes together in no time, making it a perfect breakfast or brunch option. The egg wash gives the top layer a beautiful golden brown finish, while the simple vanilla glaze adds the right touch of sweetness.
Ingredients
2 cans refrigerated crescent rolls
2 packages (8-ounce) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white + 1 tablespoon milk or water (for egg wash)
½ cup powdered sugar (for glaze)
½ teaspoon vanilla extract (for glaze)
2 tablespoons milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease a 13×9-inch baking pan with coconut oil or your preferred method.
Unroll one can of crescent rolls and gently press the dough into the prepared pan, stretching it out to the edges to form the base layer.
In a medium mixing bowl, beat together the softened cream cheese, sugar, vanilla extract, and egg until smooth and creamy.
Spread the cream cheese mixture evenly over the crescent roll base.
Unroll the second can of crescent rolls and carefully lay it over the top of the cream cheese layer.
Brush the top with the egg wash (whisk together 1 egg white and 1 tablespoon of milk or water).
Bake in the preheated oven for 35-45 minutes, or until the top is golden brown.
Allow the danish to cool in the pan for about 20 minutes while you prepare the glaze.
To make the glaze, whisk together the powdered sugar, vanilla extract, and 2 tablespoons of milk until smooth.
Drizzle or brush the glaze over the cooled danish before serving.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
Nutrition
- Calories: 300