Lemon Raspberry Cream Cheese Danish Rolls Recipe

Introduction

These Lemon Raspberry Cream Cheese Danish Rolls combine tangy citrus, sweet berries, and creamy filling wrapped in flaky crescent dough. They make a delightful breakfast treat or an elegant dessert that’s easy to prepare.

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
• 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 smooth and creamy. Gently fold in the fresh raspberries to preserve their shape.
3. Step 3: Unroll the crescent roll dough 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 the dough into a tight log. Use a serrated knife to cut the roll into 12 equal discs.
5. Step 5: Arrange the discs in a slightly overlapping circular pattern on your prepared baking sheet. Bake for 20 to 25 minutes or until the rolls are golden brown.
6. Step 6: While the rolls bake, combine the powdered sugar and 2 to 3 teaspoons of milk in a small bowl, stirring until smooth to make the icing.
7. Step 7: Once baked, drizzle the icing over the warm danish rolls and serve immediately.

Tips & Variations

• For a stronger lemon flavor, add an extra teaspoon of lemon zest to the cream cheese mixture.
• If fresh raspberries aren’t available, frozen berries can be used but gently thaw and drain them to avoid excess moisture.
• Try swapping raspberries with blueberries or sliced strawberries for a different fruit twist.
• For a crunchier texture, sprinkle chopped nuts like pistachios or almonds on top before baking.

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 and reheat gently in the oven to restore flakiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these Danish rolls ahead of time?

Yes, you can prepare the rolls up to the point of baking and refrigerate them for a few hours or overnight. When ready, bake as directed, adding a few extra minutes if chilled.

Can I use a different type of dough?

Yes, puff pastry dough works well as a substitute and will create a similarly flaky and buttery texture.

Lemon Raspberry Cream Cheese Danish Rolls Recipe

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★★★★★

4.7 from 109 reviews

These Lemon Raspberry Cream Cheese Danish Rolls are a delightful and easy-to-make pastry featuring a creamy lemon-infused cream cheese filling with fresh raspberries wrapped in buttery crescent roll dough. Perfectly golden and drizzled with a sweet glaze, these danish rolls make an ideal breakfast treat or dessert.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 danish rolls 1x
• Category: Breakfast, Dessert, Snack
• 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: Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper to prevent sticking and set aside.
2. Prepare 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 avoid crushing them.
3. Assemble Rolls: Unroll the tube of crescent roll dough onto a clean, flat surface. Spread the cream cheese and raspberry mixture evenly over the dough, leaving a 1/2 inch border clean around the edges. Starting from the long edge, carefully roll the dough into a tight tube. Using a serrated knife, slice the roll into 12 equal discs.
4. Arrange and Bake: Place the discs on the prepared baking sheet in an overlapping circular pattern to create a flower-like shape. Bake in the preheated oven for 20 to 25 minutes or until the dough is golden brown and cooked through.
5. Make the Icing: While the danish rolls bake, whisk together the powdered sugar and 2 to 3 teaspoons milk until smooth to create a drizzle-able icing.
6. Finish and Serve: Remove the danish rolls from the oven and allow them to cool slightly. Drizzle the icing over the warm rolls and serve immediately for the best flavor and texture.

Notes

• Ensure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
• Handle raspberries gently to keep them intact in the filling.
• Cut the roll into even slices to ensure uniform baking.
• The icing consistency can be adjusted by adding more milk to thin or additional powdered sugar to thicken.
• For an extra burst of lemon flavor, add a little lemon extract to the filling or icing.
• These rolls are best enjoyed warm but can be stored in an airtight container for 2 days.

Keywords: Lemon raspberry danish, cream cheese danish, crescent roll pastry, berry danish rolls, easy breakfast pastry