I'm always looking for new breakfast recipes to add to my rotation, and I happened upon this blueberry cream cheese danish recipe. These rolls are so easy to make and they're seriously delicious. If you're a fan of blueberries and cream cheese, then you need to try these!
This easy cream cheese danish recipe starts with refrigerated crescent rolls, like this which are used in place of homemade
This is a wonderful
You can also try my recipe for blueberry pie filling using it in place of the preserves.
This is an overview of the ingredients. You'll find the full measurements and instructions in the printable recipe card at the bottom of the page.
- cream cheese
- granulated sugar
- lemon juice
- refrigerated crescent rolls
- blueberry preserves
- vanilla extract
This is an overview of the instructions. Full instructions and nutritional information can be found in the printable recipe card at the bottom of the page.
Separate crescent rolls and press seams together.
Spread mixture evenly in center of roll.
Top with cream cheese mixture.
Roll and pinch ends to seal.
Coil stuffed crescent roll dough.
Drizzle with icing....
Top with preserves and bake.
Hint: Shape the stuffed crescent rolls directly on the baking sheet you'll be using or on a
- Blueberry pie filling can be used in place of the blueberry preserves.
- Fresh blueberries can be gently folded into the softened cream cheese before spreading it onto the crescent rolls.
- Almond extract can be used in place of vanilla extract.
- Heavy cream is a great replacement for milk when making the icing. The glaze will be a little thicker and will not drizzle as easily as icing made with milk but will have a richer flavor.
To keep your crescent rolls from drying out, wrap them individually in plastic wrap and store in an airtight container or use a heavy duty freezer bag.
Frozen blueberry and cheese Danish rolls can be defrosted in the refrigerator and should not be frozen for more than 2 to 4 weeks.
These are best served and enjoyed fresh from the oven.
If you love this recipe please give it a 5 star rating. ⭐️⭐️⭐️⭐️⭐️
If you click on the number of servings in the recipe card below ⬇️ you can adjust the measurements up or down for the exact number of servings you need.
Blueberry Cream Cheese Danish
- Preheat oven to 350°.
- In a small bowl beat together softened cream cheese, sugar, and lemon juice.
- Separate crescent rolls into 8 rectangles and press the perforations to seal.
- Spread each rectangle of crescent roll dough with 1 heaping tablespoon of the cream cheese mixture.
- Firmly pinch edges and ends to seal. Don't push too hard or the cream cheese 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 have made much more sense to shape them on the baking 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 the glaze.
- In a small bowl mix the powdered sugar and vanilla adding the milk until the glaze is of drizzling consistency.
- Drizzle over each freshly baked blueberry danish.
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.