A buttery, flaky breakfast cheese danish made with crescent roll pastry and a rich cream cheese filling. Perfect bakery-style hack for busy mornings.

Scale

2 cans ready to use refrigerated crescent rolls

2 packages 8-ounce packages cream cheese

1 cup sugar

1 tsp vanilla extract

1 egg

1 egg white + 1 Tbsp milk or water

1/2 cup powdered sugar for glaze

1/2 tsp vanilla extract for glaze

2 tbsp milk for glaze

1. Sit cream cheese out to begin softening.

2. Preheat oven to 350 degrees.

3. Grease a 13×9-inch baking pan.

4. Lay crescent roll sheet in the pan, pushing dough gently out to edges.

5. Beat together the cream cheese, sugar, vanilla, and egg until smooth.

6. Spread mixture evenly over the crescent rolls.

7. Top with second pack of crescent roll dough.

8. Brush with egg wash.

9. Bake for 35–45 minutes until top is golden brown.

10. Cool for ~20 minutes, make glaze, drizzle and brush on cooled danish.

Use coconut oil to grease pan for added flavor. Add fruit preserves for variation.

Keywords: breakfast cheese danish, easy cream cheese danish, quick sweet breakfast, crescent roll pastry, bakery hack