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