EASY CRESCENT DANISH ROLLS
Crescent rolls are the starting point for these plump homemade Danish rolls
with a cream cheese filling.
Rolls:
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans
(8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough
sheet
4 teaspoons preserves or jam
Glaze:
1/2 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
Heat oven to 350°F. In small bowl, mix cream cheese, sugar and lemon juice;
beat until smooth.
If using crescent rolls: Unroll dough; separate dough into 8 rectangles.
Firmly press perforations to seal. If using dough sheets: Unroll dough; cut
into 8 rectangles.
Spread each rectangle with about 2 tablespoons cream cheese mixture.
Starting at longest side, roll up each rectangle; firmly pinch edges and
ends to seal. Gently stretch each roll to about 10 inches.
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.
Bake 20 to 25 minutes or until deep golden brown. In small bowl, mix glaze
ingredients, adding enough milk for desired drizzling consistency. Drizzle
over warm rolls.
High Altitude (3500-6500 ft): No change.
Makes 8 rolls.
© 2008 and ®/™ General Mills, used with permission.
Submitted by: Pillsbury
Crescent rolls are the starting point for these plump homemade Danish rolls
with a cream cheese filling.
Rolls:
1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans
(8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough
sheet
4 teaspoons preserves or jam
Glaze:
1/2 cup powdered sugar
1 teaspoon vanilla
2 to 3 teaspoons milk
Heat oven to 350°F. In small bowl, mix cream cheese, sugar and lemon juice;
beat until smooth.
If using crescent rolls: Unroll dough; separate dough into 8 rectangles.
Firmly press perforations to seal. If using dough sheets: Unroll dough; cut
into 8 rectangles.
Spread each rectangle with about 2 tablespoons cream cheese mixture.
Starting at longest side, roll up each rectangle; firmly pinch edges and
ends to seal. Gently stretch each roll to about 10 inches.
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.
Bake 20 to 25 minutes or until deep golden brown. In small bowl, mix glaze
ingredients, adding enough milk for desired drizzling consistency. Drizzle
over warm rolls.
High Altitude (3500-6500 ft): No change.
Makes 8 rolls.
© 2008 and ®/™ General Mills, used with permission.
Submitted by: Pillsbury
