Some of my favorite recipes are ones I make from refrigerated crescent rolls. I know….that seems sort of simple but honestly refrigerated crescent rolls are so versatile and you can use them to save time in so many recipes.
These easy cheese danish rolls topped with blueberries are my latest favorite. They’re easy to make, so pretty to look at and are perfect with coffee…or tea…your choice!
Cheese Danish Rolls with Blueberry Topping
1 package cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
2 cans (8 ounces each) refrigerated crescent rolls
1/2 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
Preheat oven to 350° F.
In a small bowl beat together cream cheese, sugar and lemon juice.Separate crescent rolls into 8 rectangles and press the perforations to seal.
Spread each rectangle with 1 heaping tablespoon of the cream cheese mixture.Roll up each starting at the longest side.
Firmly pinch edges and ends to seal. Don’t push too hard – the filling will pop out!
On an ungreased cookie sheet, coil each roll into a circle with the seam side down. (I made mine first on a cutting board but it would make much more sense to make these on the cookie sheet instead.)
Tuck the end under.
Make an indentation in the top and fill with a teaspoon of the preserves.Bake for 20 to 25 minutes until golden brown.
While the Danishes are baking make your glaze. In a small bowl mix the powdered sugar and vanilla adding the milk until the glaze is of drizzling consistency. Drizzle over freshly baked Danishes.These are great for breakfast, of course, but would also make a delicious dessert.
Some Other Recipes You May Like
Cinnamon Roll French Toast Casserole
Brioche French Toast Casserole