Recipe of the Month


2 cans of crescent rolls

2 packages 8 oz cream cheese

1 cup sugar

1 tsp vanilla extract

1 whole egg

1 egg white

½ cup powdered sugar (for glaze)

½ tsp vanilla extract (for glaze)

2 Tbsp milk (for glaze)


1. Preheat oven to 350 degrees

2. Grease a 13x9 inch baking pan

3. Lay a pack of crescent rolls int the pan and pinch the openings together

4. Beat the cream cheese, sugar, vanilla, and whole egg together until smooth (do not use egg white just yet)

5. Spread the mixture over the crescent rolls evenly then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white

6. Bake for 35-45 minutes until the top is golden brown

7. Top with glaze after cooling for about 20 minutes

Comments from the Cook (Heather McCoy):

This was REALLY good. I absolutely love cream cheese! if I could live off of it, I would absolutely do that. My daughters, Phoebe and Carla both loved it.

The Easy Breakfast Cheese Danish was just the right amount of sweet and tart all put in one pan. The crescent rolls I had to stretch out to make them fit into the 13x9 pan. For the glaze I just mixed the ingredients together and used a whisk. The glaze was still too liquid by the time that it finished baking and cooling off. I also cooked the recipe for 45 minutes and the top came out a dark brown and a little bit crispy. Depending on your oven, I would only recommend cooking the pastry for 35 to 40 minutes and keep an eye on it. I hope you all enjoy!!