Danish Rolls

READY IN: 35mins
Recipe by NcMysteryShopper

Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling. It does not get any easier than this! Great for breakfast or just sitting around with friends drinking coffee. So easy and so quick...they will think you are a genius!

Top Review by kiwidutch

Loved them, and fruit hating DH who's just discoved he likes lingonberries did too. I think I made some of mine too tall then I made the spirals because most of them fell over in the oven and things got a little messy with the lingonberry jam, but for taste it really *didn't* matter. We had ours hot out of the oven with dinner so there was no time to glaze them.. that didn't seem to matter either becuase DH said he liked them becuase they were not overwhelmingly sweet. I too has a little trouble to seal the cuts in the dough, abeit mostly becuase DD was helping, holes and gaps and all and I had to severely refrain from doing her's over again, but I admit it the prefectionist in me was screaming silently inside as they went into the oven in their more holey state. Oh well. She was proud of them and I was proud of her and that's what counts, yes? Please see my rating system: a lovely 4 stars for a recipe that was excellent to make with a 6 year old and which had tasty results. Thanks!

Ingredients Nutrition

  • Rolls

  • 1 (8 ounce) package cream cheese, softened
  • 12 cup sugar
  • 1 tablespoon lemon juice
  • 2 (8 ounce) cans refrigerated crescent dinner rolls
  • 4 teaspoons lingonberry jam or 4 teaspoons your favorite jam
  • Glaze

  • 12 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 -3 teaspoons milk


  1. Heat oven to 350°F In small bowl, combine cream cheese, sugar and lemon juice; beat until smooth.
  2. Separate dough into 8 rectangles; firmly press perforations to seal. 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.
  3. 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.
  4. Bake at 350°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.

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