Lemon Raspberry Cream Cheese Danish Rolls

Lemon Raspberry Cream Cheese Danish Rolls are a bright, fruity, and creamy breakfast treat that comes together with minimal effort and maximum flavor. Thanks to crescent roll dough, I can whip up these bakery-worthy pastries in no time—perfect for brunch, holiday mornings, or when I just want to spoil myself with something a little indulgent.

Why You’ll Love This Recipe

I love how these danish rolls deliver a perfect mix of sweet, tart, and creamy all in one bite. The lemon adds fresh citrus brightness, the raspberries burst with juicy flavor, and the cream cheese makes everything feel rich and satisfying. The best part? I don’t need to make dough from scratch. With a tube of crescent rolls and a few fresh ingredients, I get soft, golden pastries that taste like they came from a bakery—without ever leaving my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tube crescent roll dough sheet (or regular crescent rolls, seams pinched together)
4 oz cream cheese, softened
3 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 cup fresh raspberries

Directions

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.

In a medium bowl, I mix the cream cheese, sugar, lemon juice, and lemon zest until smooth and creamy.

Then I gently fold in the fresh raspberries, being careful not to mash them.

Next, I roll out the crescent dough sheet on a lightly floured surface.

I spread the cream cheese filling evenly over the dough, leaving a small border around the edges.

Starting from the long side, I roll the dough into a log, just like a cinnamon roll.

I slice the log into 12 even pieces and place them cut side up on the prepared baking sheet.

I bake the rolls for 12 to 15 minutes, or until golden brown and puffed.

After baking, I let them cool slightly before serving. I sometimes dust them with powdered sugar or drizzle a quick lemon glaze on top for extra flair.

Servings and timing

This recipe makes 12 danish rolls. It takes about 10 minutes to prepare and 15 minutes to bake, so I can have a warm batch ready in just 25 minutes—perfect for an easy breakfast or a last-minute brunch treat.

Variations

I sometimes swap the raspberries for blueberries or blackberries depending on what’s in season. For a richer filling, I add a touch of vanilla extract or use mascarpone in place of cream cheese. When I want more lemon flavor, I make a quick glaze with powdered sugar and lemon juice to drizzle over the rolls after baking. And if I’m feeling fancy, I sprinkle sliced almonds on top before baking for extra crunch.

Storage/Reheating

I store any leftover rolls in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 325°F for about 5 minutes or warm them briefly in the microwave. They’re best enjoyed warm when the filling is soft and creamy.

FAQs

Can I use frozen raspberries?

Yes, but I make sure to thaw and drain them well first. I also toss them in a bit of flour before folding them into the filling to keep the mixture from getting too wet.

Can I make these ahead of time?

Absolutely. I assemble the rolls the night before, cover them, and refrigerate. In the morning, I just bake them fresh for an easy start to the day.

Do I need to use the crescent roll dough sheets?

If I can’t find the sheets, I use regular crescent roll dough and pinch the seams together. It works just as well.

Can I freeze these?

Yes. Once baked and cooled, I freeze the rolls in a single layer, then transfer them to a freezer bag. To reheat, I warm them in the oven straight from frozen until heated through.

How do I prevent the filling from leaking out?

I leave a small border when spreading the filling and make sure to roll the dough tightly. A little leaking is normal, but keeping the edges clean helps contain most of the filling.

Conclusion

Lemon Raspberry Cream Cheese Danish Rolls are a quick and delightful way to enjoy the flavors of summer wrapped in a warm, flaky pastry. Whether I’m serving guests or treating myself to a cozy breakfast, these rolls always bring a bright, creamy twist to my morning routine—with barely any effort at all.

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