Cheese Filled Danish Rolls | “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. Starting with store bought crescent rolls, with cheesecake filling and a dollop of jelly. These giant rolls are everything you love about danish rolls. Your guests or family will think you made a quick run to the bakery…..but you didn’t….you made them yourself!
YES! These are the best danish rolls 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. Thanks Barbara for sharing your awesomeness with us!
Press together two crescent rolls; spread on the cheesecake filling.
Roll into a snake shape.
Form into a spiral.
Make an indention in the center.
Fill with jelly.
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Cheese Danish Rolls
For the Rolls
- 1 (8 ounce) package cream cheese, room temperature
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 (8 ounce) cans crescent rolls
- 8 teaspoons preserves or jam
For the Glaze
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla
- 3 teaspoons milk
For the Rolls:
- Preheat oven to 350°.
- Line a cookie sheet with parchment paper.
- Combine cream cheese, sugar and vanilla; 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.
- Place roll on prepared cookie sheet; coil roll into a spiral with seam on the inside, tucking end under.
- Repeat for remaining rolls.
- Make a deep indention in center of each roll; fill with 1 teaspoon of preserves.
- Bake 20 to 25 minutes or until deep golden brown.
For the Glaze:
- In a small bowl add the sugar, vanilla and milk.
- Whisk until smooth; drizzle over warm rolls.