Prep 10 mins
Cook 25 mins
When I make these I like to do an assortment using different jams in each (whatever I have open already in the fridge), for example 2 with strawberry jam, 2 with orange marmalade, 2 with blueberry jam and 2 with cherry jam.
- 8 ounces cream cheese, softened
- 1⁄2 cup sugar
- 1 tablespoon lemon juice
- 2 (8 ounce) canscrescent dinner rolls
- 4 teaspoons jam or 4 teaspoons marmalade
- 1⁄2 cup icing sugar
- 1 teaspoon vanilla
- 2 -3 teaspoons milk
- Preheat oven to 350 degrees F.
- Beat cream cheese, 1/2 cup sugar and lemon juice until smooth.
- Separate the crescent rolls into 8 rectangles and press the perforations in the middle of each to seal.
- Spread about 2 tablespoons on cream cheese mixture evenly on each rectangle.
- Roll up the rectangles starting at the longest side.
- Pinch the edges and ends of each roll to seal.
- Stretch each roll to about 10 inches long, then coil it with the seam on the inside (tuck end under).
- Place coiled rolls on an ungreased large cookie sheet.
- Make an indentation with your thumb in the center of each roll and fill with 1/2 teaspoon jam (or a bit more if you like lots of jam).
- Bake for 20 to 25 minutes until deep golden brown.
- Mix 1/2 cup icing sugar with vanilla and enough of the milk to make a good consistency for drizzling.
- Drizzle the icing over warm rolls.
I want to start out by saying that these taste delicious and, with a few adjustments, this could be a really great recipe. That being said, there were a few major issues. First, the baking time was too long; the edges burned. Second, the Danishes burst and spilled their contents. Third, and most important, the Danishes puffed up almost like rolls, which pushed the jam off of the top and all over the cookie tray. It was a mess. So tastes great, needs work.