Name: Lemon Raspberry Cream Cheese Danish Rolls
Prep time: 10 min
Cook time: PT-488376H44M2S
Total time: PT-488376H44M2S
Cuisine: European-Inspired
Ingredients: 1 tube refrigerated crescent roll dough (or puff pastry); 8 oz cream cheese, softened; ¼ cup granulated sugar; 1 tsp vanilla extract; 1 tsp lemon zest; 1 cup fresh raspberries (or ½ cup raspberry jam); 1 egg, beaten (for egg wash); ½ cup powdered sugar; 1–2 tbsp fresh lemon juice (for glaze)

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These lemon raspberry cream cheese Danish rolls are a sweet and tangy treat that I enjoy for both dessert and a special breakfast. The soft, golden pastry wraps around a creamy cheese filling with bursts of raspberry and a touch of zesty lemon. They look impressive, but they’re surprisingly simple to make and always feel like a bakery-style indulgence.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance of flavors—sweet, tart, and creamy all at once. The lemon brightens up the rich cream cheese filling, while the raspberries add a fresh, fruity twist. I also like how versatile these rolls are: they can be served warm right out of the oven or cooled and enjoyed with coffee or tea. They’re the kind of pastry that makes any morning or gathering feel special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Refrigerated crescent roll dough (or puff pastry)
Cream cheese, softened
Granulated sugar
Lemon zest
Fresh raspberries
Raspberry jam (optional for extra flavor)
Vanilla extract
Egg (for egg wash)
Powdered sugar (for glaze)
Fresh lemon juice

Directions

I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
I roll out the crescent dough and cut it into squares or triangles, depending on the shape I want.
In a bowl, I mix softened cream cheese, sugar, vanilla extract, and lemon zest until smooth.
I spread a spoonful of the cream cheese mixture onto each piece of dough.
I place a few fresh raspberries (or a dollop of raspberry jam) on top of the filling.
I fold or roll the dough to encase the filling, then pinch the edges to seal.
I brush the tops with an egg wash for a golden finish.
I bake for 15–18 minutes, until the rolls are puffed and golden brown.
Once slightly cooled, I drizzle a glaze made of powdered sugar and lemon juice over the top.

Servings and timing

This recipe makes about 8 Danish rolls. It takes around 10 minutes to prep and 15–18 minutes to bake, so in under 30 minutes I have a batch of fresh, bakery-style pastries ready to serve.

Variations

I sometimes swap raspberries for blueberries, blackberries, or strawberries depending on what I have on hand. For a richer flavor, I add a little almond extract to the cream cheese filling. If I want to make them more decadent, I drizzle melted white chocolate over the top instead of the lemon glaze.

storage/reheating

I store leftover Danish rolls in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in the oven at 300°F (150°C) for 5–7 minutes, which keeps the pastry flaky. They can also be frozen (unglazed) for up to 2 months, and I reheat them in the oven before adding the glaze.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, I can use frozen raspberries, but I make sure to thaw and drain them well so they don’t make the pastry soggy.

Do I have to use crescent roll dough?

No, I can also use puff pastry or even homemade pastry dough if I prefer.

Can I make these ahead of time?

Yes, I can assemble the rolls the night before, refrigerate them, and then bake them fresh in the morning.

How can I make them less sweet?

I reduce the sugar in the cream cheese filling or skip the glaze for a lighter version.

Can I add other flavors to the filling?

Yes, I sometimes mix in a spoonful of raspberry jam, a touch of almond extract, or even a little lemon curd for more flavor.

Conclusion

These lemon raspberry cream cheese Danish rolls are one of my favorite treats to bake when I want something that feels special but doesn’t take a lot of effort. I love the mix of tangy lemon, sweet cream cheese, and juicy raspberries tucked into soft, golden pastry. Whether I enjoy them for breakfast, dessert, or as a snack with coffee, they never disappoint.