Cherry Cream Cheese Danish

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I usually have two ways of making danish.... both are shortcuts that make it so easy.  I usually use Puffed pastry or I use frozen dinner rolls that need to thaw.  Both are completely different.  With the dinner rolls you get a softer, more tender and sweet dough. With the puffed pastry you get a less firm but much more lighter and flakier pastry.  I like both and depending on the time I usually go for the dinner rolls.  If I am short on time, I use the puffed pastry.  Here I will show you how easy it is to make your own beautiful breakfast Danish using the dinner rolls.

 Cherry Cream Cheese Danish

 

12 Rhodes Dinner Rolls, thawed but still cold 

2 tablespoons sugar 

2 tablespoons butter, melted 

4 ounces cream cheese, softened 

1/4 cup powdered sugar 

1 large egg, beaten 

Cherry Pie filling (or any other favorite) 

 

White Icing

 

1 cup powdered sugar 

4-5 tablespoons milk 

1/2 teaspoon vanilla extract 

 

Using a little flour on your hands, flatten each thawed dinner roll into a 3-4 inch disc and place on a 2 baking sheets lined with parchment paper.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Brush each disc with melted butter and sprinkle with granulated sugar. Cover with plastic wrap that has been sprayed with non-stick spray. Let rise in a warm spot until they double in size. 

 

NOTE:  This will vary based on the temperature in your home, mine took about 1 hour and 15 minutes in the oven with just the light on and the dial set to off. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

While rolls are rising combine cream cheese and sugar with an electric mixer until smooth and set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

Heat oven to 350 degrees and remove plastic wrap from rolls. Using your fingertips press an indentation in the center of each roll and fill with approximately 1 tablespoon of cream cheese mixture and a dollop of cherry pie filling. 

 

Brush the edges of the rolls with the beaten egg and bake for 15-20 minutes or until light golden brown. Let danishes cool on the pan for 5 minutes. 

 

In a small bowl combine powdered sugar and vanilla, and 4 tablespoons of milk. Add more milk as needed to thin icing as desired (if you get it too thin, add a little more sugar). Drizzle icing over danishes. Serve warm or room temperature. 

 

 

 

 

 

 

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