Lemon Raspberry Cream Cheese Danish Rolls Recipe

Introduction

These Lemon Raspberry Cream Cheese Danish Rolls are a delightful combination of tangy lemon, sweet raspberries, and creamy cheese wrapped in flaky crescent dough. Perfect for breakfast or a special brunch treat, they are simple to prepare yet impressive to serve.

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 your oven to 350 degrees F and line a baking sheet with parchment paper.
2. Step 2: In a medium bowl, beat the softened cream cheese, sugar, lemon zest, and lemon juice until the mixture is smooth and creamy. Gently fold in the fresh 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 around the edges.
4. Step 4: Starting from the long edge, carefully roll up the dough into a tight tube. Using a serrated knife, slice the roll into 12 equal discs.
5. Step 5: Arrange the discs in a slightly overlapping circular pattern on the prepared baking sheet.
6. Step 6: Bake for 20 to 25 minutes, until the rolls turn golden brown and puffed.
7. Step 7: While the rolls bake, prepare the icing by mixing the powdered sugar with 2 to 3 teaspoons of milk until smooth.
8. Step 8: Once baked, drizzle the icing over the warm danish rolls. Serve and enjoy!

Tips & Variations

• For a stronger lemon flavor, add a teaspoon of lemon extract to the cream cheese mixture.
• If fresh raspberries aren’t available, frozen raspberries can be used—just thaw and drain excess juice before folding in.
• Customize the fruit filling by substituting blueberries or chopped strawberries.
• For extra crunch, sprinkle the rolls with chopped toasted almonds before baking.

Storage

Store 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 5 days. Reheat gently in the oven or microwave before serving to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can prepare the rolls up to step 4, cover them tightly, and refrigerate overnight. Bake fresh the next day for best results.

Can I use other cream cheese brands or types?

Absolutely. Regular or low-fat cream cheese both work well, but avoid whipped varieties as they may alter the texture.

Lemon Raspberry Cream Cheese Danish Rolls Recipe

Print Recipe

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4.6 from 91 reviews

These Lemon Raspberry Cream Cheese Danish Rolls are a delightful blend of tangy lemon, sweet raspberries, and creamy cheese wrapped in flaky crescent roll dough. Perfect for a breakfast treat or a sweet snack, they’re baked to golden perfection and topped with a smooth powdered sugar icing.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 35-40 minutes
• Yield: 12 Danish rolls 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 4 oz. cream cheese, softened
• 1/4 cup sugar
• 2 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 cup fresh raspberries

Dough

• 1 8oz tube Pillsbury crescent roll dough sheet

Icing

• 1 cup powdered sugar
• 2 to 3 tsp milk

Instructions

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper to ensure the rolls don’t stick during baking.
2. Make Cream Cheese 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 to keep them intact.
3. Spread Filling on Dough: Unroll the crescent roll dough onto a flat surface. Spread the cream cheese and raspberry mixture evenly over the dough, leaving a clean 1/2-inch edge around all sides to help with rolling.
4. Roll and Slice Dough: Starting at the long edge, carefully roll the dough sheet into a tight tube. Using a serrated knife, cut the roll into 12 equal-sized discs for individual Danish rolls.
5. Arrange and Bake: Place 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 rolls turn golden brown and are cooked through.
6. Prepare Icing: While the rolls bake, mix the powdered sugar with 2 to 3 teaspoons of milk until you achieve a smooth, drizzle-able consistency.
7. Drizzle Icing and Serve: Once the Danish rolls are warm from the oven, drizzle the icing evenly over the tops. Serve immediately and enjoy your delicious homemade lemon raspberry cream cheese Danish rolls.

Notes

• Use fresh raspberries for the best flavor and texture; frozen raspberries may cause excess moisture.
• Make sure the cream cheese is softened to avoid lumps in the filling mixture.
• You can add a pinch of vanilla extract to the filling for extra flavor.
• For a thicker icing, reduce the amount of milk slightly.
• These rolls are best served warm but can be reheated gently in the oven or microwave.

Keywords: Lemon Danish, Raspberry Danish, Cream Cheese Danish Rolls, Breakfast Pastry, Crescent Roll Recipe, Easy Danish Recipe