Lemon Raspberry Cream Cheese Danish Rolls have a lemon and raspberry cream cheese filling and are baked till golden delicious.
Lemon Raspberry Cream Cheese Danish Rolls
These are so easy to make because they start out with a tube of crescent roll dough!
For the longest time I’ve been in love with the flavor combination of lemon and raspberry. I mean, I’ve got this amazing frozen pie, this gorgeous pound cake, these tasty little puffs and now these delicious cream cheese filled danish rolls!
The filling starts out simply, with just some cream cheese, sugar, lemon juice and lemon zest. Whip that together until it’s smooth and creamy and then fold in some fresh raspberries.
You’ll want to use a tube of the Pillsbury crescent roll dough sheets. It’s the same dough as the regular crescents, only this dough doesn’t have the pre-cut lines. If you can’t find that, then just use the regular crescent rolls and pinch the seams together.
Spread the cream cheese filling over the dough and then roll it up to form a long tube. Cut the dough into 12 even discs.
Then you’ll just arrange the discs in a circle on a parchment lined baking sheet.
I’m not kidding when I say that my kids HOVER whenever I make these. They destroy these danishes so quickly that I’ve resorted to doubling the recipe every time.
Once they’re baked to a nice golden brown, drizzle on a super easy sweet icing and you’re all set!
These little danishes are so cute for a brunch or baby shower. Or just a fun and tasty way to brighten up your morning!
The combination of sweet lemon raspberry with the cream cheese and flakey crescent roll… it’s a party in your mouth!
Here are some more fun ways to mix it up:
- Skip the raspberries if that’s just not your thing
- Try adding fresh black berries, blueberries or strawberries instead
- Swirl in seedless raspberry jam if you don’t like those seeds
- Add a pinch of lemon zest to the icing for more lemon flavor
You’re going to love these sweet and simply Lemon Raspberry Cream Cheese Danish Rolls!
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Lemon Raspberry Cream Cheese Danish Rolls
Ingredients
- 4 oz. cream cheese, softened
- 1/4 cup sugar
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 cup fresh raspberries
- 1 8oz tube Pillsbury crescent roll dough sheet
For the icing:
- 1 cup powdered sugar
- 2 to 3 tsp milk
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl beat together the cream cheese, sugar, lemon zest and lemon juice until smooth and creamy. Fold in the raspberries.
- Unroll the tube of crescent dough and spread the cream cheese mixture over the dough, leaving 1/2 inch edge clean around. Starting at the long edge, roll up the dough into a tight tube. Use a serrated knife to cut 12 equal size discs.
- Arrange the discs in an overlapping, circular pattern on the prepared baking sheet. Bake for 20 to 25 minutes, or until golden brown.
For the Icing:
- Mix the powdered sugar and milk together until smooth. Drizzle over the warm danish rolls. Enjoy!
Nutrition
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I LOVE all your recipes I have made so far…….quick question, I am highly allergic to raspberries (which makes me sad as I used to eat them all the time) Can I substitute with strawberries instead? Thanks!
Yes, you can definitely substitute with strawberries or even blueberries too!
Why the direction to use a serrated knife? I’d think that would tear up the dough.
Is the filling supposed to be more of a liquid, or more of a creamy spread? Mine was pretty liquid. Oops. The flavors were all there though! I am definitely going to attempt this one again!
It should be a softer cream cheese spread consistency. It could be that your raspberries were too juicy?
Can I eliminate the lemon and add more raspberry preserves because I don’t like in my pastries?
Yeah, that would work great!
Is there anyway to prep this ahead of time? Could you make the roll and then refrigerate until ready to bake?
You could prep ahead of time, refrigerate and then bake when ready. I would only prepare up to 24 hours in advance though.
Definitely should’ve put the dough in the freezer for a bit before I did it because it was sooo soft and they came out a bit squishy! But they were ABSOLUTELY DELICIOUS!!!! Will definitely be trying again!
Bummer it was too soft to work with. I think in the summer months especially it can be difficult to work with the refrigerated doughs.
It’s January and mine was a mess also. Way to soft to slice.
Made these this morning as a surprise for the family. The recipe is very easy to make. There is a however …..mine looked nothing like yours! Hint…living in Florida in June the dough almost needs to be kept in the freezer prior to rolling out. Mine was way too soft and made rolling out a bit of challenge. Then they became way too soft to cut neatly. Just laid them out on the pan with no pretty circle! Cooking now. They smell wonderful. Cannot wait to taste. Thank you.
You gotta work quickly with that dough, especially if your kitchen is already warm. I hope you all enjoyed them!
. I would like to use the raspberry jam. I was just wondering how much I would need to put in the recipe?
You should probably use about 1/4 cup of jam. (or a tad more if you like the berry taste) Hope this helps!
Blogs normally get groans & eye rolls out of me, but I actually really enjoyed & found yours helpful! For instance, in this recipe, you’ve struck a great balance between “convenience” ingredients (ready-made Pillsbury rolls) and the ones tht are what really elevate the recipe to the special, homemade “just for you, & better than bought” kind of thing tht ALL homecooks look to recreate every time they make something. I also appreciate the quick lil tips and suggestions on ways one can slightly tweak the recipe to better fit their personal taste- they have an open-mindedness to them tht helps inspire greater confidence in one’s own “cooking creativity,” if you will.
anyway, EXCELLENT JOB, my friend. Keep it up! <3
Aw thanks Catherine! That really made my day. 🙂 I’m so glad you’re enjoying my recipes!
Look very delicious! I like it! The instructions in your post very useful with me! Thanks your post!
Love these! Saw the comments about the dough being hard to work with so put the pan in the freezer for awhile than rolled on the cold pan and it was so fast and easy. I also used a string to cut it which made it a lot easier. Thanks for this recipe, it’s an every weekend treat now.
Wow, these look incredible. I love lemon and raspberry together!
This looks like what the kids would enjoy a lot, thank you4
Lemon Raspberry Cream Cheese Danish Rolls, i tried and not sucessed