Easy Breakfast Cheese Danish (Crescent Roll Shortcut) – Step-by-Step,

Prep: 10 minutes • Bake: 35–45 minutes • Cool: 20 minutes • Total: ~1 hour 15 minutes
Pan: 13×9-inch (33×23 cm) • Servings: 12–16 squares

Ingredients

Danish

• 2 cans refrigerated crescent rolls

• 2 (8-oz / 226 g) packages cream cheese, softened

• 1 cup (200 g) granulated sugar

• 1 tsp vanilla extract

• 1 large egg (for filling)

• 1 large egg white (for brushing top)

Glaze

• ½ cup (60 g) powdered sugar

• 2 Tbsp milk (any)

• ½ tsp vanilla extract

Equipment

• 13×9-inch baking pan

• Hand mixer or stand mixer

• Parchment paper (optional but helpful)

• Pastry brush

• Cooling rack

Step-by-Step Instructions

1. Preheat & Prep Pan
   Preheat oven to 350°F (175°C). Lightly grease a 13×9-inch pan or line with parchment leaving an overhang for easy lifting.

2. Bottom Layer
   Unroll 1 can of crescent dough and lay it in the pan. Pinch the seams together to form one even sheet. Gently press to the edges.

3. Make the Filling
   In a bowl, beat cream cheese, granulated sugar, vanilla, and 1 whole egg on medium speed until silky-smooth (about 1–2 minutes). Scrape the bowl once to ensure no lumps.

4. Assemble
   Spread the cream cheese filling evenly over the bottom crust. Unroll the second can of crescent dough and place on top. Pinch seams to seal and gently stretch to cover.

5. Egg-White Shine
   Lightly brush the top with egg white. This helps achieve a glossy, golden finish.

6. Bake
   Bake at 350°F (175°C) for 35–45 minutes, until the top is deep golden brown and the center feels set (slight jiggle is okay, not liquid).

7. Cool
   Transfer to a rack and cool 20 minutes. Cooling helps the filling set and keeps the glaze from melting.

8. Glaze
   Whisk powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over the warm (not hot) danish in zigzags.

9. Slice & Serve
   For neat squares, chill 10–15 minutes after glazing, then slice into 12–16 pieces. Serve slightly warm or at room temperature.

Pro Tips for Bakery-Style Results

• Room-Temp Cream Cheese: Ensures a velvety, lump-free filling.

• Seal the Seams: Prevents filling from bubbling up through cracks.

• Parchment Sling: Makes lifting and slicing clean and easy.

• Extra Golden Top: Sprinkle 1–2 Tbsp coarse sugar (or cinnamon sugar) on top before baking.

• Neater Cuts: Chill briefly before slicing for sharper edges.

Variations

• Lemon Cheesecake Danish: Add 1–2 tsp lemon zest to filling; swap milk in the glaze for lemon juice.

• Berry Swirl: Dollop ¼–⅓ cup raspberry, strawberry, or blueberry jam over the filling; swirl gently before adding the top crust.

• Cinnamon Roll Twist: Mix 1 tsp ground cinnamon into the filling and dust the top with cinnamon sugar.

• Almond Bakery Style: Add ½ tsp almond extract to the filling and top with sliced almonds before baking.

Make-Ahead, Storage & Reheating

• Make-Ahead: Bake the night before; cool, cover, and refrigerate. Glaze in the morning.

• Fridge: Store covered for 3–4 days.

• Freeze: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge.

• Reheat: Microwave individual pieces 10–15 seconds or warm in a 300°F (150°C) oven for 8–10 minutes.

Troubleshooting

• Top Browning Too Fast? Tent loosely with foil at the 25–30 minute mark.

• Filling Still Loose? Give it the full bake time and a proper cool—it firms as it sets.

• Leaky Edges? Ensure seams and edges are pressed together well.

Nutritional Information (Estimate, per 1/12 slice)

Approx. ~350 calories, 5 g protein, 22–25 g fat, 33–38 g carbs.
Values vary based on dough brand, cream cheese type, and glaze amount.

enjoy!