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5 from 2 votes

Cream Cheese Danish

A creamy luscious breakfast with cream cheese and crescent rolls that's super easy and will feed your whole family.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 10 servings
Calories: 110kcal
Author: Lucy Brewer


  • 2 8 count packages crescent rolls
  • 1 1/2 teaspoons cinnamon separated
  • 2 8 ounce bars cream cheese
  • 1 large egg yolk
  • 1 cup granulated sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter melted
  • 1 tablespoon light brown sugar


  • Preheat oven to 350. Lightly grease a 9" x 13" dish. Unroll 1 can of crescent rolls and press into bottom of dish, making sure seams are sealed together. Sprinkle 1/2 teaspoon cinnamon over the crescent rolls.
  • Beat cream cheese on medium speed for about 5 minutes until creamy. Add egg yolk, granulated sugar, lemon juice, and vanilla and beat until well mixed.
  • Spread all but 1/2 cup of cream cheese mixture on top of crescent rolls. Reserve the 1/2 cup for another use.
  • Unroll second can of crescent rolls on a sheet of parchment paper. Press edges together and press into a 9" x 13" rectangle.
  • Place crescent rolls over cream cheese and tuck in the sides so the cream cheese is covered. Brush melted butter over the top layer of crescent rolls.
  • Sprinkle 1 teaspoon cinnamon and 1 tablespoon brown sugar over the top.
  • Bake about 30 minutes until the top is golden brown. Allow to rest for at least 10 minutes before serving.