Easy Crescent Danish Rolls with Glaze

Refrigerated crescent roll dough does the bakery work for you in this morning pastry that tastes far fancier than the effort suggests. The trick is sealing the perforations between two triangles to make solid rectangles, otherwise the cream cheese filling will leak straight through during baking.

The filling is just three ingredients beaten smooth: softened cream cheese, sugar, and a tablespoon of lemon juice. That splash of lemon cuts through the richness so the filling tastes bright instead of cloying.

A shallow well pressed into the center of each coiled roll holds a half teaspoon of jam or preserves, anything from raspberry to apricot to cherry works. Pick a thicker preserve for the cleanest pop of color in the middle.

Pro Tips

• Cream cheese must be fully softened before mixing, cold cream cheese leaves lumps that won’t smooth out no matter how long you beat.
• Press the dough perforations with the heel of your hand or a rolling pin, half-sealed seams pop open in the oven and let the filling escape.
• Stretch each roll gently to 10 inches before coiling, this gives a tighter spiral and more visible layers.
• Keep the seam tucked on the inside of the spiral, exposed seams unroll as the dough bakes.
• Drizzle the glaze while the rolls are warm but not hot, hot rolls melt the glaze flat instead of letting it set.

Variations

• Swap the lemon juice for almond extract and use cherry preserves for a kringle-inspired version.
• Use lemon curd in place of jam in the center for a tangy citrus filling.
• Sprinkle sliced almonds or pearl sugar on top before baking for added crunch.