Easy Cherry Breakfast Danish

Here’s a very simple recipe to make your own delicious cherry breakfast danish bars! You can also make blueberry, apple, berry, peach, or any other flavor your heart desires with this simple recipe.

How to Make Cherry Breakfast Danishes

In a mixing bowl combine the cream cheese, powdered sugar, vanilla extract, and egg and beat with a hand beater or electric mixer until the mixture is fully whipped.

Open the can of crescent rolls and set one of the rolls aside.

Unroll the dough and press it into the bottom of the buttered 9″x9″ baking dish. Spread the cream cheese mixture over the dough.

Next, apply a layer of cherry pie filling (or any kind of filling you prefer). This is the point where you can choose to make these with apple pie filling, blueberry pie filling, peach pie filling, etc. We love the cherry filling best.

If you want a plain cheese danish, omit the pie filling completely.

Unroll the remaining crescent rolls and place them together on a cutting board or other smooth surface and gently press them to remove the seams. Place this on top of the cherry filling.

Bake for about half an hour, remove from oven and let the danish cool completely. While it’s cooling combine the glaze ingredients in a small bowl, stirring until smooth, drizzle over the cooked danish bars.

This recipe can be doubled by doubling the ingredients and using a 9″x13″ baking dish instead of a 9″x9′.  If you don’t have access to refrigerated crescent roll dough, you can easily make your own. Our crescent roll dough recipe is at the bottom of our crescent roll Italian hero recipe.

Cherry Breakfast Danish

You’ll Need:
1 can ready to use refrigerated crescent rolls
1 (8-ounce) pkg cream cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 egg
1 can Pie Filling of your choice (Cherry, Blueberry, Apple, Lemon, etc)

Glaze:
1/4 cup powdered sugar
1 Tablespoons milk
5-6 drops vanilla extract

Lightly butter a 9×9 dish, Preheat the oven to 375F

In a mixing bowl combine the cream cheese, powdered sugar, vanilla extract, and egg and beat with a hand beater or electric mixer until whipped for about 3 minutes.

Open the can of crescent rolls and set 1 roll aside.

Unroll the dough and press it into the bottom of the buttered 9″x9″ baking dish. Spread the cream cheese mixture over the dough, then apply a layer of cherry pie filling (or any kind of filling you prefer).

If you want a plain cheese danish, omit the pie filling completely.

Unroll the remaining crescent rolls and place them together on a cutting board or other smooth surface and gently press them to remove the seams. Place this on top of the cherry filling.

Bake for 30-32 minutes, remove from oven, cool completely. While it’s cooling combine the glaze ingredients in a small bowl, stirring until smooth, drizzle over the cooked Danish bars.

This recipe can be doubled by doubling the ingredients and using a 9″x13″ baking dish instead of a 9″x9′