Skip to main content New this month
Get the Allrecipes magazine

Easy Crescent Danish Rolls

Rated as 4.56 out of 5 Stars

"Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling."
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 411 cals
Original recipe yields 8 servings (8 Rolls)

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  1. Heat oven to 350 degrees F. In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
  2. Crescent Rolls: Unroll dough; separate dough into 8 rectangles; firmly press perforations to seal. Recipe Creations: Unroll dough; cut into 8 rectangles.
  3. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
  4. On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
  5. Bake at 350 degrees F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

Footnotes

  • Submitted by
  • Mrs. Barbara S. Gibson, Ft. Wayne, IN
  • Bake-Off® Contest 26, 1975
  • $25,000 ONE OF TWO GRAND PRIZE WINNERS

Nutrition Facts


Per Serving: 411 calories; 21.9 g fat; 45.9 g carbohydrates; 6.2 g protein; 31 mg cholesterol; 530 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 15
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Instead of preserves, I used some lemon curd that I made earlier in the week and used lemon extract instead of vanilla for the glaze. My lemon curd spread out over the roll, so be sure to make ...

Most helpful critical review

I used lemon curd instead of fruit preserves. We didn't care for them. I don't feel like the crescent dough is transformed enough in this recipe

Most helpful
Most positive
Least positive
Newest

Instead of preserves, I used some lemon curd that I made earlier in the week and used lemon extract instead of vanilla for the glaze. My lemon curd spread out over the roll, so be sure to make ...

Extremely easy for a beginner and amazingly GOOD! I used the same triangles that come in the cans (16 total/ 8 per can), filled them with the cream cheese and rolled them like crescent rolls and...

I have made these twice now. I would suggest reducing the cream cheese mixture by about 25% (so 6 oz (3/4 brick) cream cheese, 1/3 cup sugar, 2 tsp lemon juice) and adding about 2 T jam to the ...

Excellent. Excellent. I made according to recipe and the cheese filling was so good. Very easy to make. I used some raspberry and strawberry jam. I added more after they were done baking as...

I did the same thing the other reviewer did, I just filled them and then rolled them like a normal crescent roll, but I tucked the sides together more tightly. One thing, I thought there was wa...

YUM, these were delicious! I filled some w/ strawberry preserves and some w/ orange marmalade...both were excellent! I will def be making these again and again...couldn't be simplier! Thanks for...

I used lemon curd instead of fruit preserves. We didn't care for them. I don't feel like the crescent dough is transformed enough in this recipe

These were good, but I need to bake them longer because the insides were not quite done.

These have been a huge hit at home and at work. I have done them with strawberry jam and apple jelly with cinnamon mixed in the cream cheese mixture. Both turned out great! I did have a little e...