I came across this video on YouTube the other day for a ten minute prep Crescent Roll Cream Cheese Danish. They looked so delicious that I immediately wanted to give them a go. So much so that as soon as I had finished my work for the day I drove to the grocery store to pick up some crescent rolls.
Unfortunately they did not have any. Maybe everyone else had the same idea. Who knows! In any case I could not find any Crescent Rolls anywhere.
I had a think however and I thought to myself, why couldn't I make them using any other of the Pillsbury dough products. They all taste basically the same.
So I decided to make them using the refrigerated Cinnamon Roll Dough, and why not! The more I thought about it the more delicious they sounded. I could not wait to get home and try my idea out!
All I have to say is WOWZA! They turned out amazing! I used a sour cherry jam in the middle, but I am thinking that if you used apple butter they would be even better!
They were light and fluffy. The cream cheese filling was amazing and not so outrageous as one might think. After all they do use cream cheese icing on cinnamon rolls, so why not a cream cheese filling!
Why not indeed!!! These were quick and easy to make and incredibly delicious to eat. If you bake only one thing for your family this weekend, let it be these! Your family will love you for it!
WHAT YOU NEED TO MAKE QUICK & EASY CINNAMON ROLL DANISH
Just a few simple ingredients. You won't believe how quick and easy these are to make! Prepare to fall in love!
- 1 can Pillsbury Cinnamon Cinnamon rolls (In the U.K. use JusRol)
- 1/2 cup (112g) full fat cream cheese
- 1 large egg yolk
- 2 TBS sugar
- 1/4 tsp vanilla extract
- 2 1/2 TBS your favorite jam or preserves
The original recipe used crescent roll dough and whipped cream cheese. I couldn't get any crescent roll dough so I used Cinnamon Roll Dough instead. Also I didn't like the whipped cream cheese. It seemed to be too light without any substance and so I used full fat cream cheese.
Their reason for using the whipped cream cheese was because they said it whipped together better with the egg. I find if you use a good whisk, this is never a problem. This is the type that I use. I use it for all of my whisking needs and it works beautifully. I even have several silicone wrapped ones that I got in the U.K.
I used Pillsbury Cinnabon Cinnamon Rolls. They worked beautifully. If you are in the U.K. use the JusRol refrigerated Cinnamon Swirls which can be found in the chiller section of the grocery store near the butters and pastries. In that case you will get six servings rather than five.
I used a thick sour cherry jam. You can use any flavor of jam that you wish to use. The original recipe used orange marmalade. I think if you can get it, apple butter would be extremely nice!
HOW TO MAKE QUICK & EASY CINNAMON ROLL DANISH
I am almost embarrassed at how simple these were to make. That won't stop me from sharing with you however as they were incredibly delicious and I think you and your family will really enjoy them!
Preheat the oven to 375*F/190*C/ gas mark 5. Line a medium sized baking tray with baking parchment.
Whisk the cream cheese, egg yolk, sugar and vanilla together in a bowl until smooth and well combined.
Unwrap the cinnamon rolls, setting the pot of icing aside.
Break the cinnamon rolls apart on the divisions and place spaced apart on the baking tray. Flatten them out with the palm of your hand and make a hollow dip in the center of each one, pressing it down firmly. You want the centers much thinner than the edges.
Spoon an equal portion of the cream cheese filling into the center of each cinnamon roll in the hollow you made. Top with 1/2 TBS of your preserves.
Bake in the preheated oven for 13 to 15 minutes, until risen, golden brown around the edges and the cream cheese has set.
Remove from the oven and leave to cool for about 10 minutes. Heat the icing pot in the microwave for about 10 seconds. Drizzle this icing over top of the finished cinnamon rolls.
Serve to your most appreciative family or guests! Store any leftovers in the refrigerator and eat within 3 days.
My cream cheese filling did spill out a bit from the cinnamon roll edges, but this in no way affected the texture of flavor. These were amazingly delicious! I probably didn't make the center hollows quite as deep as I should have done.
All told however, this was an incredibly delicious experience that I would gladly repeat! I hope that you will be tempted to give them a go. I promise you that you won't be sorry!
If you like to use the canned cinnamon roll dough from time to time and are looking for something different to do with it, you might also consider the following!
OREO STUFFED CINNAMON ROLLS -Dive into this fusion of flavors and give your Brunch, Breakfast or coffee break game a delicious upgrade! Canned Cinnamon Roll dough is unrolled and spread with a quantity of crushed Oreo cookies before proceeding for a total mash up of two old favorites! You can use traditional Oreos or go wild with some of the other flavors that are available. The Cinnamon Roll ones are really nice!
AIR FRYER CINNAMON ROLLS - Rather than turning on your oven these are baked to perfection in a fraction of the time in the air fryer. Every bit as delicious as when done the regular way, but much quicker and you don't have to heat up your kitchen.
Yield: 5 Large Cinnamon Roll Danish
Quick & Easy Cinnamon Roll Danish
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
These quick and easy Danish are a real taste treat, with a flaky cinnamon roll base, filled with a rich cream cheese and jam filling. Simple to make as well. A bit of a cheat, but I am sure you will forgive me when you taste them!
Ingredients
- 1 can Pillsbury Cinnamon Cinnamon rolls (In the U.K. use JusRol)
- 1/2 cup (112g) full fat cream cheese
- 1 large egg yolk
- 2 TBS sugar
- 1/4 tsp vanilla extract
- 2 1/2 TBS your favorite jam or preserves
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. Line a medium sized baking tray with baking parchment.
- Whisk the cream cheese, egg yolk, sugar and vanilla together in a bowl until smooth and well combined.
- Unwrap the cinnamon rolls, setting the pot of icing aside.
- Break the cinnamon rolls apart on the divisions and place spaced apart on the baking tray. Flatten them out with the palm of your hand and make a hollow dip in the center of each one, pressing it down firmly. You want the centers much thinner than the edges.
- Spoon an equal portion of the cream cheese filling into the center of each cinnamon roll in the hollow you made. Top with 1/2 TBS of your preserves.
- Bake in the preheated oven for 13 to 15 minutes, until risen, golden brown around the edges and the cream cheese has set.
- Remove from the oven and leave to cool for about 10 minutes. Heat the icing pot in the microwave for about 10 seconds. Drizzle this icing over top of the finished cinnamon rolls.
- Serve to your most appreciative family or guests! Store any leftovers in the refrigerator and eat within 3 days.
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So many varieties of refrigerated dough make these easy to do at the last minute, I make something similar with a lemon/sugar filling, then topped with cream cheese and blueberry jam. Seems like the recipe of five big rolls would be too much for one person to eat, I would probably be queasy after just two of them.
ReplyDeleteI hope you aren't suggesting that I ate all of them myself? haha I do have family and friends to help me with these things. ;-)
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