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CREAM CHEESE DANISH Using Crescent Roll Dough. Perfect for Breakfast or Brunch and the Holidays
Dec 23, 2025
CREAM CHEESE DANISH Using Crescent Roll Dough. Perfect for Breakfast or Brunch and the Holidays
#catherinesplates #danish #breakfast
https://catherinesplates.com/cream-cheese-danish/
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0:00
Welcome back everyone. Do I have an easy
0:03
breakfast brunch idea for the holidays
0:06
with Christmas right around the corner?
0:07
We are going to make a cream cheese
0:10
Danish using crescent roll dough. It's a
0:13
really easy recipe. So, we're going to
0:15
go ahead and get started. First thing
0:17
you want to make sure is you get two
0:19
packages. They're 8 ounces each of cream
0:22
cheese. And we're going to make sure
0:24
they're nice and soft. Now, you can set
0:26
these out for about 2 hours. That's the
0:29
only amount of time that you need to let
0:30
these set out. Or you can pop these in
0:34
the microwave in a microwave safe bowl
0:37
and soften them that way for about 15 to
0:39
20 seconds. Just enough until it's
0:40
pliable and you can run a fork through
0:43
it. We're going to start in a medium
0:46
bowl by placing the two blocks of cream
0:48
cheese into it. Now, I'm using a
0:51
microwave safe bowl. That way if I do
0:54
need to pop it in the microwave, it's
0:57
already in a nice safe bowl for that.
1:00
And if you have to do that, you would
1:02
put these in the microwave for about 10
1:05
to 15 seconds to take the chill off and
1:09
make it nice and easy to blend.
1:14
Well, these are very squishy, so they're
1:15
soft enough.
1:24
We go.
1:26
Now, what I'm going to do is just take
1:27
my electric hand mixer and I'm going to
1:30
just blend the cheese a little bit to
1:31
make sure it's nice and soft
1:34
with my electric hand mixer. You can use
1:36
a stand mixer or if you want to go in
1:38
with a whisk, put some elbow grease into
1:40
it, you can do that.
1:44
And get this going a little bit before I
1:46
add the other ingredients.
1:49
We are making that cream cheese filling.
1:54
To that, we're going to add in one cup
1:57
of white granulated sugar. Remember,
2:01
it's the holidays and the treats and
2:06
good bakery items and stuff contain
2:08
sugar. That's what makes it so special
2:12
for the holidays.
2:14
All right, kind of combine this
2:16
together.
2:20
All right, we're going to crack in one
2:22
egg.
2:27
Pop that in there.
2:29
And while we're there, let me wipe my
2:31
hands a little bit. We're going to add
2:33
in one teaspoon of vanilla extract.
2:46
All right, we're going to combine this
2:47
until it's nice and smooth and creamy
2:50
and everything is well incorporated.
2:55
I'm going to start slow.
2:59
Now, that egg holds as a binder to keep
3:02
the cream cheese and sugar all together
3:05
and the Danish.
3:07
I don't know if I'm going to get through
3:08
the holidays without a cream cheese
3:09
Danish. That's why I'm making them.
3:15
The kids don't live here anymore and
3:17
they would go get coffee from Starbucks
3:20
and come back with cream cheese Danish,
3:22
but there's no more cream cheese Danish
3:24
coming to this house because they don't
3:26
bring it anymore. So, I make my own.
3:29
Oh, look how smooth that looks.
3:35
I'm going to come up. Get all the excess
3:38
off of there.
3:40
There's an egg in there, so we can't
3:42
give this a try with the beers.
3:46
All right, we're going to take a
3:47
spatula.
3:50
Make sure everything's nice and creamed
3:51
really good and blended. Yeah, look at
3:54
that. Woo.
4:02
What we're going to do is preheat your
4:04
oven to the temperature on your crescent
4:07
roll dough package. Mine says 375°. So,
4:11
that's what I'm going to preheat mine
4:12
to. Now, you could be using a different
4:15
brand and it may have a different
4:17
temperature on the back. So, just make
4:19
sure that you're using the one that's on
4:20
your crescent roll dough package. Here,
4:23
we're going to take one. This is the
4:25
original crescent rolls. Now, you can
4:27
use the sheet or you can use the
4:30
triangles, which I wasn't able to find
4:32
the sheets, so I have the triangles.
4:37
And we're going to unroll it. I'm using
4:39
a large sheet pan, and I just lined it
4:41
with some parchment paper.
4:48
Well, I didn't have to beat this one on
4:49
the counter to open it. It just popped
4:51
open.
4:53
So, what I'm going to do is try to keep
4:55
it in the sheet form, though. I'm not
4:58
going to separate the triangles.
5:02
So, we're going to find the seam,
5:07
roll this out like a rectangle.
5:10
We'll put it right there. If we need to
5:11
adjust that, we can.
5:17
There we go.
5:19
If you're using the triangles, just
5:20
pinch your seams closed.
5:24
That way, we have one big rectangle
5:26
shape.
5:31
So, it should look like that.
5:36
You're going to take your mixture that
5:39
we just blended up with the cream
5:40
cheese, sugar, egg, and vanilla, and
5:43
we're going to place it all on top of
5:45
that dough sheet here.
5:48
Place it in the center.
5:50
We're going to smooth it out over the
5:53
whole entire dough. And what we want to
5:56
do is leave about half an inch around
5:58
the edges, the outside edges there, so
6:01
that we can seal it
6:04
and just smooth it out
6:09
just like that. Leave that edge there.
6:13
Trying to keep it toward the center a
6:14
little bit and just spread out.
6:22
There's going to be a massive amount of
6:24
it.
6:26
I'm going to grab an extra sheet of
6:28
parchment paper and just lay it down.
6:31
And we're going to open up the second
6:33
can of crescent dough.
6:36
We're going to lay it out
6:40
on the parchment paper here.
6:48
And then we'll unroll it.
6:52
There we go.
6:55
Now I'm going to kind of press it out.
6:58
Make it a little bit bigger than the
7:00
first one.
7:02
Make sure we close all the seams.
7:08
This will help get this one on the other
7:10
one.
7:12
You want to kind of press it out a
7:13
little bit because it's got to go over
7:14
all of the mixture, too.
7:18
All right. What we want to do is make
7:20
sure that it peels off.
7:23
Just like that.
7:28
So, I'm just going to flatten it out
7:31
more. There we go. That'll work just
7:35
fine. Like that.
7:37
What we're going to do is bring over the
7:40
sheet pan that has our mixture on top of
7:43
that bottom layer of crescent dough.
7:45
We're going to bring this one up
7:48
and we're going to place it on top
7:53
just like that.
8:00
And then we're going to peel off the the
8:02
parchment.
8:06
And then just make sure this is hugging
8:08
that outer layer of the bottom one.
8:11
And we'll seal it up. And just pull it.
8:14
There we go.
8:17
And then just keep pulling that off.
8:23
And then we'll just tuck in the sides
8:27
and pinch them into the bottom layer. So
8:29
the top layer should be pinched to the
8:31
bottom layer. Keep all that cream cheese
8:35
mixture in.
8:39
You can kind of roll it under it and
8:41
just pinch it.
8:47
Just like this here.
8:51
All right.
8:53
Now, if you have any openings on the
8:55
top, you can just pinch that.
8:59
Keep as much of that filling in as we
9:02
can.
9:07
There we go.
9:10
Perfect.
9:11
In a small bowl, you're going to whisk
9:14
one egg white
9:17
till it's nice and frothy.
9:20
Then you're going to get a pastry brush.
9:27
This would be really good on Christmas
9:28
morning
9:30
or Christmas Eve's night. You do things
9:33
on that night. Oh, bring these out.
9:37
Make a great brunch or even the day
9:39
after
9:41
or for New Year's the day after.
9:45
Perfect.
9:49
All right, we're going to bring it over.
9:51
All right, we're going to coat this
9:53
entirely with that egg white.
9:57
It'll give it a nice color and a nice
10:00
sheen.
10:01
Make it nice and golden brown. Make sure
10:04
it's all nice and coated.
10:08
All right, I'm looking around making
10:10
sure.
10:12
All right, as you remember, we preheated
10:14
our oven to what's on the back of the
10:16
package of our crescent roll dough.
10:17
We're going to bake this for about 20 to
10:20
25 minutes until it's nice and golden
10:22
brown and nice and puffy. And we're
10:25
going to finish this off because we got
10:26
a nice glaze to make for it. All right,
10:29
you guys. I've pulled it out of the
10:30
oven. Look at how golden brown that
10:33
looks. We're going to cool this down for
10:35
just a little bit and then I'm going to
10:37
make a glaze that we're going to put on
10:38
top of it.
10:41
All right, let's make that glaze. We've
10:43
cooled down our cream cheese danish over
10:46
there. Now I'm going to put half a cup
10:49
of powdered sugar into a small bowl.
10:54
And I'm going to add about 1 to 2
10:55
tablespoon of milk until we get a nice
10:59
drizzle. So I'll start off with about
11:02
one and we'll go with that.
11:05
Now I am going to add in just about half
11:08
a teaspoon of vanilla extract just to
11:10
give it some flavor. That might have
11:12
been a little too much.
11:14
You can never have too much,
11:16
can y'all? You guys, I just turned it a
11:19
different color.
11:20
That's fine.
11:22
All right, I'm going to add in
11:25
another half cup.
11:29
Another tablespoon of milk.
11:32
What's nice about making a glaze is the
11:35
mess that you make.
11:38
But if it's too thick, you just add more
11:40
milk. If it's too thin, just add some
11:42
more powdered sugar.
11:46
I'm just whisking this all together. Ah,
11:49
look at that.
11:53
Just a tad bit more milk.
11:58
Oh, yeah. Perfect. Let's bring over our
12:01
cream cheese danish and give it a glaze.
12:06
All right, I'm just going to drizzle it
12:07
over
12:15
Keep adding milk if you need to.
12:23
This looks like a large size that you
12:25
would get from Starbucks.
12:29
There we go.
12:33
That's delicious. That glaze. All right,
12:35
you guys. a cream cheese Danish
12:39
crescent roll dough
12:41
glazed.
12:43
I'm going to cut this up in pieces and
12:44
give it a try for you.
12:49
All right, I'm going to cut it in half.
12:54
Cut that in half.
13:04
Then cut it lengthwise. You can cut
13:05
these
13:08
any size you want. I'm just going to do
13:12
that.
13:17
There we go.
13:20
Look at that.
13:24
Let me give that a try for you.
13:28
All right. I just cut off a sliver here
13:30
so I can take a bite for you guys.
13:41
It's nice and sweet and creamy on the
13:44
inside.
13:47
The crescent dough is nice and golden on
13:49
the top. Nice and flaky and kind of
13:52
fluffy.
13:54
Nice and golden brown on the back side
13:56
also. And that drizzle just adds
13:59
something extra to it. Woo! That's good,
14:02
you guys.
14:05
All right, who's making these? It's
14:07
really simple to make, and you can cut
14:10
these any size you want. All right, you
14:12
guys. Merry Christmas. We hope you all
14:15
all have a happy new year. We're still
14:18
here through the end of the year, and
14:20
we'll see y'all on the next episode.
14:22
Bye.
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