Lemon Raspberry Cream Cheese Danish Rolls
Lemon Raspberry Cream Cheese Danish Rolls are a bright, fruity, and creamy breakfast treat made with crescent roll dough for a quick and indulgent pastry. With fresh raspberries, tangy lemon, and rich cream cheese, these easy danishes are perfect for brunch or special mornings without the fuss.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 rolls
- Category: Breakfast, Brunch, Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, sugar, lemon juice, and lemon zest until smooth.
- Gently fold in raspberries without mashing them.
- Roll out crescent dough on a lightly floured surface.
- Spread cream cheese mixture over the dough, leaving a border.
- Roll dough into a log from the long side and slice into 12 pieces.
- Place rolls cut-side up on the baking sheet.
- Bake for 12–15 minutes, until golden and puffed.
- Cool slightly before serving. Optional: dust with powdered sugar or drizzle lemon glaze.
Notes
- Swap raspberries for blueberries or blackberries.
- Add vanilla extract or use mascarpone for variation.
- Top with sliced almonds before baking for crunch.
- Make a lemon glaze with powdered sugar and lemon juice.
- Best served warm; reheat in oven or microwave.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 9g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
