Creamy, tangy, and irresistibly flaky, this Easy Cheese Danish is the perfect indulgence for breakfast, brunch, or anytime you need a sweet, comforting pick-me-up. With a luscious cream cheese filling brightened by a hint of lemon and a glossy icing on top, these homemade danishes taste far fancier than the effort they require. Fun fact: store-bought dough makes bakery-style pastries pleasantly attainable at home — no laminating, no fuss, just delicious results.
If you love quick, reliable recipes that feed a crowd, you’ll appreciate how this recipe turns thawed dinner rolls into bakery-style treats in under an hour of active time. Want an even faster spin? See my take on the easy 30-minute cream cheese danish for another speedy option. Give this one a try — it’s family-friendly, wallet-friendly, and perfect for sharing.
What is Easy Cheese Danish?
What’s in a name? Why call it an Easy Cheese Danish instead of a pastry? Maybe it’s because we’ve taken the classic cheese danish idea and simplified it into a breezy, approachable recipe — using dinner rolls as a shortcut to flaky, pillowy pastry. Who doesn’t love a shortcut that still tastes like something from a bakery? Why is it “cheese”? Because a creamy center steals the show. And hey, isn’t it true that “the way to a man’s heart is through his stomach.” Curious yet? Try this playful, simplified version and see how quickly it becomes a household favorite.
Why You’ll Love This:
- Creamy, comforting center: The smooth cream cheese filling with a touch of lemon gives a bright, tangy contrast to the sweet dough — it’s the main highlight that makes every bite sing.
- Cost-effective and quick: Using thawed dinner rolls saves time and money compared to making laminated pastry, so you can have bakery-style danishes without the bakery price tag.
- Versatile toppings: Spread with lemon curd or raspberry preserves, then finish with a simple icing for a polished presentation and a flavor boost that’s hard to resist.
If you enjoyed my other breakfast treats, you might also like the variations in the easy breakfast cheese danish post for more creative spins. Now grab your rolls — let’s bake!
How to Make:
Quick Overview
This recipe is delightfully simple: press thawed dinner rolls flat, add a creamy sweet-tart filling, top with jam, and bake until golden. The result is a soft, slightly crisp-edged pastry with a rich, creamy center and a glossy icing finish. Total active prep time is about 15–20 minutes, with 50 minutes for the rolls to rise and 15–20 minutes to bake. Plan for roughly 1 hour 30 minutes from start to finish including rise time.
Ingredients
12 Rhodes Dinner Rolls (thawed but still cold)
2 tablespoons granulated sugar (for sprinkling and a little sweetness)
2 tablespoons butter (melted, for brushing)
4 ounces cream cheese (softened to room temperature)
1/4 cup powdered sugar (for the cream cheese filling)
1 teaspoon lemon juice (fresh is best, for brightness in the filling)
1 large egg (beaten, for egg wash)
12 tablespoons lemon curd and/or raspberry preserves (about 1 tablespoon per roll)
1 cup powdered sugar (for icing)
4-5 tablespoons milk (for icing; adjust to desired drizzling consistency)
1/2 teaspoon vanilla extract (for icing)
Directions
- Prepare the Dough: Lightly flour your hands and flatten each thawed dinner roll into a 3-inch disc. Place the flattened discs on two baking sheets lined with parchment paper, leaving space between each.
- Butter and Sugar: Brush each disc lightly with melted butter, then sprinkle each with a pinch of granulated sugar. Cover the sheets loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place until doubled in size, about 50 minutes.
- Make the Filling: In a small bowl, beat together the softened cream cheese, 1/4 cup powdered sugar, and 1 teaspoon lemon juice until smooth and creamy. Taste and adjust sweetness if needed; set aside.
- Preheat Oven: When the rolls have risen, preheat the oven to 350°F (175°C). Position an oven rack in the center.
- Fill the Rolls: Gently press an indentation into the center of each risen roll with your thumb or the back of a spoon. Spoon about 1 tablespoon of the cream cheese mixture into each indentation, then top with about 1 teaspoon of lemon curd or raspberry preserves.
- Egg Wash & Bake: Brush the outer edges of each roll with the beaten egg to achieve a nice golden color during baking. Bake the filled rolls for 15–20 minutes, or until the edges are golden brown and the filling is set.
- Cool & Ice: Let the danishes cool on the baking sheet for about 5 minutes. Meanwhile, mix 1 cup powdered sugar with 4–5 tablespoons milk and 1/2 teaspoon vanilla extract until smooth and drizzleable. Adjust milk to reach a thick but pourable consistency.
- Serve & Enjoy: Drizzle the icing over the warm or room-temperature danishes. Serve immediately or store for later.
What to Serve With:
- Fresh fruit salad or mixed berries to cut the sweetness and add freshness.
- A hot pot of coffee, cappuccino, or a bright citrus tea to complement the lemon notes.
- Yogurt parfaits or a simple green salad for a balanced brunch spread.
- For a savory contrast, serve alongside scrambled eggs or smoked salmon platters.
Top Tips for Perfecting:
- Substitute fillings: Use apricot jam, blueberry preserves, or Nutella for different flavor profiles.
- Temperature matters: Make sure the cream cheese is fully softened so the filling is smooth and light.
- Don’t skip the egg wash: It gives the edges a beautiful golden sheen and improves texture.
- Prevent soggy bottoms: Place the baking sheet in the center of the oven and avoid overcrowding.
- Avoid overfilling: Too much filling or jam can spill during baking; stick to the suggested amounts.
- Make them ahead: Fill and rise, then refrigerate for a few hours before baking if needed — bring to room temp before baking for best results.
Storing and Reheating Tips:
- Refrigerator: Store leftover danishes in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze un-iced danishes on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge and warm before icing.
- Reheating: Reheat at 300°F (150°C) for 8–10 minutes to refresh texture, or microwave individual danishes for 12–15 seconds if short on time (may soften the crust).
- Icing tip: If freezing, add the icing after reheating for the best texture and appearance.
FAQs
Can I use homemade dough instead of Rhodes dinner rolls?
Yes. If you prefer, use a simple sweet yeast dough rolled into small discs; baking time may vary slightly depending on dough thickness.
Can I make these dairy-free or vegan?
Yes. Use a dairy-free cream cheese, plant-based butter, and a vegan egg wash substitute like a mixture of almond milk and maple syrup.
What if my rolls don’t rise much?
Ensure the rolls are placed in a warm draft-free area. If your kitchen is cold, preheat the oven to 200°F for 1 minute, turn it off, and place the covered rolls inside to rise gently.
Can I prepare these the night before?
You can assemble the danishes and cover them in the fridge overnight. Allow them to come to room temperature and rise slightly before baking the next morning.
How do I prevent the filling from leaking during baking?
Don’t overfill the indentation and press the indentation edges slightly to create a shallow well that holds the filling better.
Is lemon juice necessary in the cream cheese filling?
Lemon juice adds brightness and balances the sweetness. If you prefer a milder flavor, reduce to 1/2 teaspoon or omit.
Conclusion
These Easy Cheese Danish are proof that simple shortcuts can yield bakery-worthy results — creamy, bright, and perfect for sharing. They’re easy enough for busy mornings, friendly enough for family breakfasts, and customizable enough to keep things interesting. If you want another quick variation, check out this Quick and Simple Cheese Danish – Homemade Home for inspiration, or explore the detailed technique and flavor ideas in the Cheese Danish (Perfect Treat for Breakfast) – Budget Bytes. Give these a try, invite friends or family, and enjoy the warm smiles that follow.
Easy Cheese Danish
Equipment
- Baking Sheets
- Mixing Bowl
- Plastic Wrap
Ingredients
Danish Ingredients
- 12 pieces Rhodes Dinner Rolls thawed but still cold
- 2 tablespoons Granulated Sugar for sprinkling and a little sweetness
- 2 tablespoons Butter melted, for brushing
- 4 ounces Cream Cheese softened to room temperature
- 1/4 cup Powdered Sugar for the cream cheese filling
- 1 teaspoon Lemon Juice fresh is best, for brightness in the filling
- 1 large Egg beaten, for egg wash
- 12 tablespoons Lemon Curd and/or Raspberry Preserves about 1 tablespoon per roll
- 1 cup Powdered Sugar for icing
- 4-5 tablespoons Milk for icing; adjust to desired drizzling consistency
- 1/2 teaspoon Vanilla Extract for icing
Instructions
- Prepare the Dough: Lightly flour your hands and flatten each thawed dinner roll into a 3-inch disc. Place the flattened discs on two baking sheets lined with parchment paper, leaving space between each.
- Butter and Sugar: Brush each disc lightly with melted butter, then sprinkle each with a pinch of granulated sugar. Cover the sheets loosely with plastic wrap or a clean kitchen towel and let the rolls rise in a warm place until doubled in size, about 50 minutes.
- Make the Filling: In a small bowl, beat together the softened cream cheese, 1/4 cup powdered sugar, and 1 teaspoon lemon juice until smooth and creamy. Taste and adjust sweetness if needed; set aside.
- Preheat Oven: When the rolls have risen, preheat the oven to 350°F (175°C). Position an oven rack in the center.
- Fill the Rolls: Gently press an indentation into the center of each risen roll with your thumb or the back of a spoon. Spoon about 1 tablespoon of the cream cheese mixture into each indentation, then top with about 1 teaspoon of lemon curd or raspberry preserves.
- Egg Wash & Bake: Brush the outer edges of each roll with the beaten egg to achieve a nice golden color during baking. Bake the filled rolls for 15–20 minutes, or until the edges are golden brown and the filling is set.
- Cool & Ice: Let the danishes cool on the baking sheet for about 5 minutes. Meanwhile, mix 1 cup powdered sugar with 4–5 tablespoons milk and 1/2 teaspoon vanilla extract until smooth and drizzleable. Adjust milk to reach a thick but pourable consistency.
- Serve & Enjoy: Drizzle the icing over the warm or room-temperature danishes. Serve immediately or store for later.