Easy Cream Cheese Danish Recipe with Canned Crescent Rolls

4.49 from 87 votes

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!

Prep Time10

Cook Time18

Total Time28

Course: Breakfast

Cuisine: American

Keyword: blueberry pie filling, breakfast danish, cream cheese, crescent rolls

Servings: Cream Cheese Danish

Calories: 181kcal

Author: Lois

Get Recipe Ingredients

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 or unroll them. Keep them as a long cylinder or roll.
Using a serrated knife, slice the long cylinder 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.

Use a tart tamper to press an even well into the dough for holding the cream cheese and blueberry filling.
Keep the dough chilled until ready to use to make it easier to handle and help it bake flaky.
Avoid overfilling to prevent the filling from spilling out while baking.
Line the baking sheet with parchment paper or a silicone mat for even baking and easy cleanup.
Lightly pinch seams to keep the filling secure during baking.
Brush the edges with an egg wash for a golden, bakery-style finish.
Any leftover blueberry pie filling can be frozen for up to 3 months. It also makes a great topping for homemade pancakes or you can use it to make my Homemade Blueberry Sauce.