“Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling. It does not get any easier than this! Great for breakfast or just sitting around with friends drinking coffee. So easy and so quick...they will think you are a genius!”
READY IN:
35mins
SERVES:
8
YIELD:
8 Rolls
UNITS:
US

Ingredients Nutrition

  • Rolls
  • 1 (8 ounce) package cream cheese, softened
  • 12 cup sugar
  • 1 tablespoon lemon juice
  • 2 (8 ounce) cans refrigerated crescent dinner rolls
  • 4 teaspoons lingonberry jam or 4 teaspoons your favorite jam
  • Glaze
  • 12 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 -3 teaspoons milk

Directions

  1. Heat oven to 350°F In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
  2. Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
  3. On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
  4. Bake at 350°F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

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