Best Cinnamon Cream Cheese Danish Recipes

Cinnamon Cream Cheese Danish image

Provided by Sissylu

Categories Breakfast

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages crescent rolls
1 1/2 cups sugar
1 teaspoon vanilla
2 (8 ounce) packages cream cheese
1/4 cup butter (melted) or 1/4 cup margarine (melted)
1/2 cup cinnamon-sugar mixture

Steps:

Press 1 package of rolls in a lightly greased 9x13 pan.
Mix sugar, cream cheese& vanilla.
Spread on pressed rolls.
Place other package of rolls on top of mixture, trying to cover as much as possible.
Spread melted butter or margarine on top.
Sprinkle with cinnamon& sugar mixture.
Bake 30 minutes at 350°.
Cool and cut into squares.

Nutrition Facts : Calories 455.6, Fat 23.3, SaturatedFat 13.6, Cholesterol 84.8, Sodium 414.2, Carbohydrate 54.8, Fiber 1.7, Sugar 32.1, Protein 7.8

Apple Cinnamon Cream Cheese Danish image

Provided by Chrystal Cackler @journeyrock92

Number Of Ingredients 13

1/2 tablespoon(s) butter
1 large fuji apple, peeled and diced
1/2 teaspoon(s) cinnamon
2 tablespoon(s) granulated sugar
1 tube(s) crescent rolls
1 package(s) 8-oz. cream cheese, softened
1/2 cup(s) granulated sugar
1 teaspoon(s) vanilla extract
3 tablespoon(s) all purpose flour
FOR THE GLAZE
1 cup(s) powdered sugar
4+ tablespoon(s) heavy cream
- splash vanilla extract

Steps:

Preheat oven to 375 degrees. In a medium nonstick skillet, melt butter over medium low heat. Add in apples, cinnamon and sugar. Stir and cook until tender, 10-15 minutes. While apples are cooking, in a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside. Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan.Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with cooked apples.
Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can. Bake for 20 minutes or until filling is set and crescent dough is golden in color. Cool at least 20 minutes before removing from baking sheet.
Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.