“This is the BEST danish I have ever had!” That’s what my husband said when he took his first bite of this delicious danish. Using store bought crescent rolls, filled with a cheesecake filling and a dalip of jelly. YES! These are the best danish YOU will ever have! I am so happy my mom gave me her Pillsbury Best of the Bake-Off Cookbook from 1996 because it is filled with awesome recipes that I can’t wait to try. The winner for this recipe was: Barbara S. Gibson, she won the Grand Prize in 1975.
Cheese Filled Danish Rolls Recipe
1 – 8 ounce package cream cheese, room temperature
1/2 cup sugar
1 tablespoon lemon juice
2- 8-ounce cans Pillsbury crescent rolls
4 teaspoons preserves or jam
1/2 cup powdered sugar
1 teaspoon vanilla
3 teaspoons milk
Heat oven to 350 degrees. Combine cream cheese, sugar and lemon juice; beat until smooth.
Separate dough into 8 triangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture.
Starting at longer side, roll up each rectangle, firmly pinching edges and ends to seal. Gently stretch each roll to about 10 inches.
Coil each roll into a spiral with seam on the inside, tucking end under.
Make a deep indention in center of each roll; fill with 1/2 teaspoon of preserves.
Place on ungreased large cookie sheet. Bake at 350 degrees for 20 to 25 minutes or until deep golden brown.
Blend all glaze ingredients adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Makes 8 servings ( 1 roll per serving)
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