Not much in this world will get me eating breakfast faster than a cheese danish. I’m the kind of woman who grabs a few extra when I see them at hotel breakfast buffets just so I can eat them at my leisure wherever I’m going. If I see a nice big one at the bakery, I’m liable to buy it first and think of an explanation later. Forget donuts or bagels or a nice breakfast burrito. If I see a cheese danish, I’m ALL over it.
Of course, until now, I’ve always had to buy them. So I don’t get to have them all that often. Which is likely a very good thing, as I’d probably weigh a lot more if I was eating them regularly. So maybe this is a problem, but I now have the ability to make my favorite thing at home cheaply, easily and quickly! Eep!
It’s such a simple recipe that I can let the kids help make it for a nice Saturday morning breakfast. And it seems to also serve as a nice snack and/or dessert. Yep – I’m definitely in trouble!
I love that it uses ingredients I almost always have on hand. It’s so simple to create, and my kids LOVE it as much as I do. It’s a great thing to take to a bake sale or party. And I love making it on Christmas morning, as it just feels like Christmas!
You can cut it into as many slices as you like. It is rich and filling, so I tend to go smaller for the kids. But I don’t mind saying I will indulge in a nice big slice, myself! Generally I get 6-8 servings from it, but you could just as easily double that by cutting the slices smaller.
How amazing is this? So easy and delicious and sure to please kids and grown-ups alike!
- 2 packages of crescent roll dough
- 1 egg
- 2 8oz packages of cream cheese (softened)
- 1 C sugar
- 1 T vanilla extract
- 2 T powdered sugar
- 1 tsp almond milk
- Spray a shallow baking dish with a little bit of nonstick spray and then lay out one package of the crescent roll dough along the bottom, making sure to pinch the seams together.
- In a bowl, cream together the cream cheese, egg, sugar and vanilla. Pour the mixture right over the top of the crescent roll dough.
- Place the other package of crescent roll dough on top of the cream cheese layer, again making sure to pinch together the seams.
- Bake at 350 for about 20 minutes or until the top is a nice golden brown.
- To make the glaze, mix the powdered sugar and almond milk together until a pourable consistency. Use a spoon and drizzle it over the top of the breakfast bake and then allow it to sit for 15 minutes or so until it firms up.
- Cut and serve!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 470Total Fat: 29gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 85mgSodium: 333mgCarbohydrates: 48gFiber: 1gSugar: 30gProtein: 6g
This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.