Lemon Raspberry Cream Cheese Danish Rolls Recipe

Introduction

Lemon Raspberry Cream Cheese Danish Rolls combine a vibrant lemon and raspberry cream cheese filling with flaky crescent roll dough for a delightful treat. Baked until golden and finished with a sweet icing, they are perfect for brunch or a special breakfast.

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

1. Step 1: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. 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 raspberries.
3. Step 3: Unroll the crescent dough sheet onto a clean surface. Spread the cream cheese mixture evenly over the dough, leaving a 1/2 inch border along the edges.
4. Step 4: Starting at the long edge, carefully roll up the dough into a tight tube. Use a serrated knife to cut the roll into 12 equal discs.
5. Step 5: Arrange the discs in an overlapping circular pattern on the prepared baking sheet.
6. Step 6: Bake for 20 to 25 minutes or until the rolls are golden brown and cooked through.
7. Step 7: While the rolls bake, mix the powdered sugar and milk until smooth to make the icing.
8. Step 8: Drizzle the icing over the warm danish rolls and serve.

Tips & Variations

• Use fresh blackberries, blueberries, or strawberries instead of raspberries for a different berry twist.
• Swirl in seedless raspberry jam to avoid raspberry seeds in the filling.
• Add a pinch of lemon zest to the icing for extra citrus flavor.
• If Pillsbury crescent roll dough sheets are unavailable, regular crescent rolls can work—just pinch the seams to seal them.
• Double the recipe if serving a larger crowd, as these are very popular with kids and adults alike.

Storage

Store any leftover danish rolls in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days. Reheat gently in the microwave or oven until warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Fresh raspberries work best as they hold their shape, but if using frozen, thaw and drain them well to prevent excess moisture from making the dough soggy.

What can I use if I don’t have crescent roll dough sheets?

You can use regular crescent roll dough; just carefully pinch the seams together before adding the filling and rolling it up.

Lemon Raspberry Cream Cheese Danish Rolls Recipe

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★★★★★

4.8 from 56 reviews

• Author: Matteo
• Total Time: 30 minutes
• Yield: 12 danish rolls (serves 8) 1x

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Description

These 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 topped with a simple sweet icing. Perfect for breakfast, brunch, or a delightful treat, these easy-to-make danishes combine tart lemon, sweet raspberries, and creamy cheese in every bite.

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Ingredients

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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 (8 oz) tube Pillsbury crescent roll dough sheet

Icing

• 1 cup powdered sugar
• 2 to 3 tsp milk

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Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and set aside to prepare for baking the danish rolls.
2. Prepare the Filling: In a medium bowl, beat together the softened cream cheese, sugar, lemon zest, and lemon juice until the mixture is smooth and creamy. Gently fold in the fresh raspberries, taking care not to mash them too much.
3. Assemble the Rolls: Unroll the tube of crescent dough sheet onto a clean surface. Spread the cream cheese and raspberry mixture evenly over the dough, leaving a 1/2 inch border clear around the edges. Starting at the long edge, roll the dough up tightly into a tube.
4. Slice the Rolls: Using a serrated knife, cut the rolled dough into 12 equal size discs, approximately 1-inch thick.
5. Arrange and Bake: Place the discs in an overlapping circular pattern on the prepared parchment-lined baking sheet. Bake in the preheated oven for 20 to 25 minutes or until the danishes are puffed and golden brown.
6. Make the Icing: While the danishes are baking, combine the powdered sugar with 2 to 3 teaspoons of milk in a small bowl, stirring until smooth and pourable.
7. Finish and Serve: Once the danish rolls are baked, remove them from the oven and drizzle the sweet icing over the warm rolls. Serve immediately and enjoy the perfect balance of tart and sweet flavors.

Notes

• Use Pillsbury crescent roll dough sheets for best results, as these are uncut and easier to roll evenly.
• If you prefer, substitute fresh raspberries with blackberries, blueberries, strawberries, or seedless raspberry jam for variation.
• Add lemon zest to the icing for a stronger lemon flavor.
• Double the recipe if serving a larger group, as these are very popular and disappear fast!
• Ensure fresh raspberries are gently folded to maintain their shape and prevent the filling from becoming too runny.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: Cream Cheese, danish rolls, Lemon, raspberry, breakfast, brunch, dessert