Lemon Raspberry Cream Cheese Danish Rolls
These lemon raspberry cream cheese Danish rolls are soft, golden pastries filled with creamy lemon-kissed cheese and juicy raspberries. Easy to make in under 30 minutes, they’re a bakery-style treat perfect for breakfast, brunch, or dessert.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Total Time: 25–28 minutes
- Yield: 8 Danish rolls
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: European-Inspired
- Diet: Vegetarian
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)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out crescent dough; cut into squares or triangles.
- In a bowl, beat cream cheese, sugar, vanilla, and lemon zest until smooth.
- Spread a spoonful of filling onto each piece of dough.
- Add fresh raspberries (or a dollop of raspberry jam) on top.
- Fold or roll dough to encase filling; pinch edges to seal.
- Brush tops with egg wash.
- Bake 15–18 minutes until puffed and golden.
- Cool slightly, then drizzle with glaze made of powdered sugar and lemon juice.
Notes
- Swap raspberries for blueberries, blackberries, or strawberries.
- Add almond extract to filling for extra flavor.
- Use puff pastry for flakier texture.
- Make ahead: assemble the night before, bake fresh in the morning.
- Freeze unglazed pastries up to 2 months; reheat before glazing.
Nutrition
- Serving Size: 1 roll
- Calories: 220
- Sugar: 14g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
