Lemon Raspberry Cream Cheese Danish Rolls: A Zesty and Sweet Pastry Delight
If you’re looking for a simple yet delicious pastry to brighten up your breakfast or brunch table, these Lemon Raspberry Cream Cheese Danish Rolls are the perfect solution. With a flaky crescent dough base, creamy lemon-infused cream cheese, fresh raspberries, and a sweet drizzle of icing, these danish rolls bring a burst of flavor to every bite. The best part? They’re incredibly easy to make, thanks to store-bought crescent dough.
Ingredients:
- 4 oz cream cheese, softened
- 1/4 cup sugar
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 cup fresh raspberries
- 1 (8 oz) tube Pillsbury crescent roll dough sheet
For the Icing:
- 1 cup powdered sugar
- 2 to 3 tsp milk
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
2. Prepare the Cream Cheese Filling:
In a medium bowl, beat together the softened cream cheese, sugar, lemon zest, and lemon juice until smooth and creamy. Gently fold in the fresh raspberries to distribute them evenly in the mixture.
3. Spread the Filling on the Dough:
Unroll the crescent roll dough onto a flat surface. Spread the cream cheese and raspberry mixture evenly over the dough, leaving about a 1/2-inch border around the edges.
4. Roll and Slice the Dough:
Starting at the long edge, roll the dough tightly into a tube. Using a serrated knife, cut the dough into 12 equal discs.
5. Arrange and Bake:
Arrange the discs in a slightly overlapping circular pattern on the prepared baking sheet. Bake for 20 to 25 minutes, or until the danish rolls are golden brown and the dough is fully cooked.
6. Prepare the Icing:
While the rolls are baking, prepare the icing by mixing the powdered sugar and milk until smooth. You can adjust the consistency by adding a little more milk if needed.
7. Drizzle and Serve:
Once the rolls are out of the oven and have cooled slightly, drizzle the icing over the top. Serve warm and enjoy the delightful combination of lemon, raspberry, and cream cheese.
Recipe Summary:
- Prep Time: 10 minutes
- Cooking Time: 20-25 minutes
- Total Time: 35 minutes
- Calories: 190 kcal per roll
- Servings: 12 rolls
Pro Tips:
- Even Slicing: Use a serrated knife to carefully cut the dough into equal discs to keep the rolls looking uniform and professional.
- Extra Zest: For an added burst of citrus flavor, sprinkle a bit of extra lemon zest over the icing after drizzling.
- Storage: These danish rolls are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.
These Lemon Raspberry Cream Cheese Danish Rolls are a perfect balance of tangy lemon, sweet raspberries, and creamy filling—all wrapped in a flaky crescent dough. They’re ideal for breakfast, brunch, or even as a light dessert. With minimal effort and maximum flavor, these danish rolls are sure to be a hit with your family and friends.
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Lemon Raspberry Cream Cheese Danish Rolls
- Total Time: 35 minutes
- Yield: 12 1x
Description
These Lemon Raspberry Cream Cheese Danish Rolls are a delightful pastry with a perfect balance of tangy lemon, sweet raspberries, and creamy filling. The flaky crescent roll dough wraps around the smooth cream cheese mixture, creating soft and golden swirls of deliciousness. Topped with a light drizzle of icing, these danish rolls are both visually stunning and incredibly tasty.
Ingredients
4 oz cream cheese, softened
1/4 cup sugar
2 tsp lemon zest
1 tbsp lemon juice
1/2 cup fresh raspberries
1 (8 oz) tube Pillsbury crescent roll dough sheet
For the Icing:
1 cup powdered sugar
2 to 3 tsp milk
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
In a medium bowl, beat together the softened cream cheese, sugar, lemon zest, and lemon juice until the mixture is smooth and creamy. Gently fold in the fresh raspberries.
Unroll the tube of crescent roll dough and spread the cream cheese mixture evenly over the dough, leaving a 1/2-inch border around the edges.
Starting at the long edge, roll the dough tightly into a tube. Using a serrated knife, cut the dough into 12 equal discs.
Arrange the discs in a slightly overlapping, circular pattern on the prepared baking sheet.
Bake for 20 to 25 minutes, or until the danish rolls are golden brown.
While the rolls are baking, prepare the icing by mixing the powdered sugar and milk until smooth.
Once the rolls are out of the oven and slightly cooled, drizzle the icing over the top. Enjoy warm!
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 190