Recipe: Crescent Roll Breakfast Danish {Pillsbury}

by Cate on December 9, 2013

A quick and easy homemade Breakfast Danish made with Pillsbury crescent roll dough. The perfect sweet eat when you need breakfast on the go.

Crescent Roll Breakfast Danish - hero #2-001

When it comes to weekday breakfast, it has to be grab-and-go. Because my crew values sleep more than food, and I’m trying to not let them slip out with something to eat.

Some days are better than others.

Which means some days, it’s a granola bar.

And other days, it’s a homemade Banana Chocolate Chip Muffin. Nick’s favorite.

But last week?

It was these light and flaky Breakfast Danish.

Simple and sweet, they’re the perfect thing to cut into small squares and shove into their little hands as they dash out the door for their buses. Or to serve to guests who drop over for tea or coffee. If you do that sort of thing. Because they’re a little sweet, it’s not a make-all-the-time thing, of course, but it’s a nice, occasional balance for granola bars and muffins.

And my five year old who has a sweet tooth like no other wholeheartedly agrees.

And because they’re super easy to make, you can keep the crescent roll dough on hand and quickly whip up a batch after dinner without missing a beat.

When the kids first saw these on the counter, they asked what they were. And when I said they were Breakfast Danish, that was immediately followed by asking what Breakfast Danish was.

Clearly my children have been very deprived.

Crescent Roll Breakfast Danish - side shot-001

Recipe: Crescent Roll Breakfast Danish {Pillsbury}

Serving Size: 24 small squares


  • 2 packages Pillsbury crescent roll dough
  • 11.5 oz whipped, reduced fat cream cheese
  • 3/4 cup sugar, separated
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla
  • 1 egg, separated
  • cinnamon


  1. Roll out one package of crescent roll dough on a greased baking sheet, sealing the perforations.
  2. In a small bowl, combine 1/2 cup sugar, cream cheese, lemon juice, vanilla, and egg yolk. Mix until creamy and smooth. Spread over flattened crescent roll dough.
  3. Unroll the second package of dough and lay over that mixture, covering the first layer, and sealing the perforations as you go.
  4. Mix egg white with 1/4 cup sugar and pour over the top layer of dough. Spread to cover and sprinkle with cinnamon.
  5. Bake at 350 for approximately 20-25 minutes or until golden brown. Cut into small squares for serving.

*I was compensated by Pillsbury to develop this recipe as part of my ongoing relationship with them.

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{ 2 comments… read them below or add one }

Joanne December 10, 2013 at 7:25 am

I’m glad you educated them in the world of danish. I love how easily these come together!
Joanne recently posted..Goat Cheese, Black Pepper, and Honey Popovers


Sarah Caron (Sarah's Cucina Bella) December 11, 2013 at 12:01 pm

I’ve been drooling over this ever since I saw you post a photo recently. Sounds sooooo good!
Sarah Caron (Sarah’s Cucina Bella) recently posted..Cheesy Sausage Lasagna Dip Recipe


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