If you’re looking for a super cute and easy treat to make this Easter, you definitely need to make these Easter Bunny Cream Cheese Danish!
I know some bunny is going to love these! 😉
Easter Bunny Cream Cheese Danish
I’ve always been a huge fan of cream cheese danishes, and these ones do not disappoint.
All you need are 6 simple ingredients to whip up these adorable and tasty danishes!
- Crescent Dough – two tubes
- Cream Cheese
- Mini Chocolate Chips
- Heart Shaped Sprinkles
How To Make Easter Bunny Danishes
I used the always convenient Pillsbury crescent rolls to construct my bunnies.
The crescents are perfect for making flakey layers that melt in your mouth!
SHAPE CRESCENT DOUGH
Start by separating the crescent dough into rectangles.
Carefully separate the rectangle into two triangles and then overlap them, so the shorter, fatter side of the triangle is on the bottom, and the two pointy parts are at the top.
Once you have the triangles overlapped, shape the top points into floppy bunny ears, and gently pinch in the middle to create the bunny’s “neck.”
MAKE DANISH FILLING
Whisk together the egg yolk, sugar and cream cheese until it’s nice and smooth, then dollop it in the middle of the “belly” of the bunny.
Fold up the bottom two corners to look like the bunny’s feet, and tuck them over the danish filling.
The cream cheese middle is lightly sweetened and oh-so creamy! The danish isn’t overly sweet, but you could definitely add a nice powdered sugar drizzle over the top to sweetened them up even more.
ADD BUNNY TAIL
To add a cute little bunny tail to these Easter Bunny Danishes, I left two crescent rolls rolled up, then used a sharp knife to cut little swirls. Pinch the dough to the bunny to help attach it.
BRUSH WITH EGG WHITES
Just before adding the eyes and nose, brush the whole thing with a lightly beaten egg white so they get a gorgeous golden brown color when baked.
I simply used two mini chocolate chips for the eyes and a heart shaped sprinkle for the nose.
Um… how adorable are these?!?! And seriously… so delicious!
More Easter Brunch Recipes
Here are a few more delicious and easy Easter Brunch recipes you can make!
- Bacon Cheddar Quiche
- Homemade Cinnamon Rolls
- Overnight Sausage Hash Brown Casserole
- French Toast Casserole
I’m pretty sure I need to make every holiday symbol into a cream cheese danish from now on.
Easter Bunny Cream Cheese Danish
- 2 Pillsbury™ refrigerated crescent dinner rolls, 8 oz each
- 1 cream cheese, 8 oz, softened
- 1/3 cup sugar
- 1 egg, separated
- 14 miniature semisweet chocolate chips, if desired
- 7 pink heart-shaped candy sprinkles, if desired
- Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper.
- Unroll 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls onto work surface, leaving 1 square with 2 triangles rolled up tight. Set roll aside for later.
- In medium bowl, beat 1 package (8 oz) cream cheese, softened, 1/3 cup sugar and 1 egg yolk until smooth and creamy. Place egg white in separate small bowl; beat with whisk until slightly frothy.
- To make 1 bunny, separate 1 square of dough into 2 triangles. On cookie sheet, arrange triangles on top of each other with short sides together and long points at top opposite each other.
- Fold top points over slightly to make bunny ears. Gently pinch middle sides of dough inward to make neck of bunny.
- Spread about 1 1/2 tablespoons cream cheese mixture just below neck in small circle to look like bunny’s fluffy tummy.
- Pull bottom corners of dough triangles up over cream cheese mixture to resemble feet.
- Cut roll of dough into 7 slices. Gently pinch and press 1 slice into side of bunny’s tummy to resemble a fluffy tail.
- Lightly brush dough with beaten egg white. Arrange 2 miniature semisweet chocolate chips for eyes and 1 pink heart-shaped candy sprinkle for nose. Repeat to make 6 more bunnies.
- Bake 10 to 12 minutes or until golden brown.