Do you love crescent rolls as much as I do? If you’ve been reading my blog for any amount of time, then you’ll know that I use canned crescent rolls a lot. You really can make anything with that tube of dough.
Today I’m sharing a delicious and easy blueberry cream cheese danish recipe. And the beauty of this recipe is you can use any flavor of fruit your family loves. How cute would it be to make cherry and blueberry for the 4th of July holiday weekend? Or use just cherry to celebrate Christmas!
Cream Cheese Danish Recipe with Crescent Rolls
Easy Step-by-Step Photo Instructions
Blueberry Cream Cheese Danish is an easy recipe to make for breakfast this weekend! Grab a can of refrigerated crescent rolls and let's get baking!
- 1 can of refrigerated crescent rolls.
- 1 can of blueberry pie filling; you will not use all of it.
- 4 ounces cream cheese; softened
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1/3 cup powdered sugar
- 2 tsp. milk
Using an electric mixer, beat the cream cheese, sugar and vanilla together until smooth. Set aside while you prepare the crescent rolls.
Open the package of crescent rolls, but do not separate them.
Using a serrated knife, slice them into 12 equal pieces.
Using your thumb or the back of a spoon, gently indent the middle of each circle so there is a space for the cream cheese to be placed inside.
Place a small spoonful of the cream cheese mixture into the center of each crescent circle. Then place a small spoonful of the blueberry pie filling on top.
Bake in a preheated 350 degree oven for 18 - 20 minutes.
Let cool and drizzle with the glaze.