Lemon Raspberry Cream Cheese Danish Rolls Recipe
Introduction
Lemon Raspberry Cream Cheese Danish Rolls are tender, flaky pastries filled with a creamy lemon and raspberry mixture. They bake to a golden finish and are drizzled with a sweet icing, making for a delightful breakfast or brunch treat that’s easy to prepare and loved by all ages.
Ingredients
- 4 oz. cream cheese, softened
- 1/4 cup sugar
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 cup fresh raspberries
- 1 8oz tube Pillsbury crescent roll dough sheet
For the icing:
- 1 cup powdered sugar
- 2 to 3 tsp milk
Instructions
- Step 1: Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Step 2: In a medium bowl, beat together the cream cheese, sugar, lemon zest, and lemon juice until smooth and creamy. Gently fold in the fresh raspberries.
- Step 3: Unroll the tube of crescent roll dough sheet onto a clean surface. Spread the cream cheese mixture evenly over the dough, leaving a 1/2 inch border around the edges.
- Step 4: Starting from the long edge, carefully roll the dough into a tight tube. Using a serrated knife, cut the roll into 12 equal discs.
- Step 5: Arrange the discs in a circular, overlapping pattern on the prepared baking sheet.
- Step 6: Bake in the preheated oven for 20 to 25 minutes, or until the danish rolls are golden brown.
- Step 7: While the rolls bake, mix the powdered sugar and milk together until smooth to make the icing.
- Step 8: Once the danish rolls are warm from the oven, drizzle the icing over the top and serve.
Tips & Variations
- Use fresh berries like blackberries, blueberries, or strawberries instead of raspberries for a different flavor.
- If you prefer no seeds, substitute fresh raspberries with seedless raspberry jam folded into the cream cheese filling.
- Add a pinch of lemon zest to the icing for an extra lemony kick.
- If you can’t find the crescent roll dough sheet, use regular crescent roll dough and press seams firmly to seal.
Storage
Store leftover danish rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 4 days. Reheat gently in the microwave or oven before serving to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these danish rolls ahead of time?
Yes, you can assemble the rolls and keep them covered in the refrigerator for a few hours before baking. Bring them to room temperature before placing them in the hot oven.
What can I use if I don’t have fresh raspberries?
Fresh berries like blackberries or blueberries work well, or you can use seedless raspberry jam for a smoother filling without seeds.
PrintLemon Raspberry Cream Cheese Danish Rolls Recipe
Lemon Raspberry Cream Cheese Danish Rolls feature a luscious lemon and raspberry cream cheese filling wrapped in flaky crescent roll dough, baked to golden perfection and drizzled with sweet icing. These easy-to-make, flavorful danishes are perfect for breakfast, brunch, or any special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 rolls 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Danish Rolls
- 4 oz. cream cheese, softened
- 1/4 cup sugar
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 cup fresh raspberries
- 1 8oz tube Pillsbury crescent roll dough sheet
Icing
- 1 cup powdered sugar
- 2 to 3 tsp milk
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and set aside.
- Make the cream cheese filling: In a medium bowl, beat together the softened cream cheese, sugar, lemon zest, and lemon juice using a hand mixer or whisk until the mixture is smooth and creamy. Gently fold in the fresh raspberries, being careful not to break them up too much.
- Assemble the rolls: Unroll the tube of crescent dough sheet onto a clean surface. Spread the cream cheese mixture evenly over the dough, leaving a 1/2 inch border clean around the edges. Starting at the long edge, roll up the dough tightly into a tube. Using a serrated knife, cut the rolled dough into 12 equal-sized discs.
- Arrange and bake: Arrange the discs in an overlapping circular pattern on the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes, or until the danish rolls are golden brown.
- Prepare the icing: While the rolls bake, mix the powdered sugar with 2 to 3 teaspoons of milk until smooth and pourable. Adjust the consistency as needed.
- Finish and serve: Once the danish rolls are baked and slightly cooled, drizzle the icing over the warm rolls. Serve immediately and enjoy!
Notes
- You can substitute fresh raspberries with blackberries, blueberries, strawberries, or seedless raspberry jam according to preference.
- If you only find regular crescent roll dough with pre-cut lines, pinch the seams together to prevent filling leakage.
- Add a pinch of lemon zest to the icing for an extra lemony flavor boost.
- Ensure cream cheese is softened to get a smooth filling.
- These rolls are best served warm fresh from the oven.
Keywords: Cream Cheese, danish rolls, Lemon, raspberry
