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Be the talk of the Brunch with this drool-worthy Cheese Danish Cinnamon Roll recipe, combining a creamy Cheese Danish filling with classic Cinnamon Rolls | Breakfast Recipe | Dessert | Crescent Rolls | Pastry | #recipe #brunchrecipe #cinnamonrolls #breakfastrecipe #foodgawker #foodie

Cheese Danish Cinnamon Rolls

Be the talk of the Brunch with this drool-worthy Cheese Danish Cinnamon Roll recipe, combining a creamy Cheese Danish filling with classic Cinnamon Rolls

Course Breakfast, Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 rolls
Arts & Crackers (artscrackers.com) Arts & Crackers (artscrackers.com)

Ingredients

  • 1/2 c unsalted butter (1 stick) softened and split in two
  • 1 1/2 c dark brown sugar packed and split in two batches of 3/4 cups
  • 2 tbsp ground cinnamon split in two
  • 2 pkgs refrigerated crescent rolls you can also find crescent roll sheets that work well
  • 3 eggs separated
  • 2 8oz pkgs cream cheese
  • 3/4 c granulated sugar
  • 1 tsp vanilla extract
  • cinnamon sugar for topping
  • walnuts chopped (pecans would be great too) for topping

Instructions

  1. Preheat the oven to 350°F.

    Combine 1/4 cup of softened butter with 3/4 cup packed brown sugar and 1 Tablespoon of cinnamon (the other half is for the second batch.). The mixture should make a sort of paste and be well-combined.

  2. Roll out one pastry dough evenly on a flat surface. Using a rolling pin, gently spread the dough until it makes an approximately 9×10 rectangle, taking care to seal any holes that might be in the dough. If you purchase the crescent roll sheet, you shouldn’t have this issue as much since it doesn’t come perforated.

    Use your hands go gently shape the edges so the rectangle’s sides are fairly even.

  3. Using the back of a spoon or a spatula, carefully spread the first batch of cinnamon, sugar, and butter mixture in an even layer on top of the crescent roll dough. To avoid a big mess, keep the fillings a little ways away from the edges of the pastry dough.

  4. Using a stand or hand mixer, combine the egg yolks, cream cheese, granulated sugar, and vanilla extract until a smooth, creamy mixture is formed (about 3 minutes).

  5. Split the cheese mixture into two batches. Spread about half of it evenly on the pastry dough on top of the cinnamon mixture. Again, avoid the edges so your Cheese Danish Cinnamon Rolls don’t end up too messy.

  6. Starting on one of the shorter ends of the dough, begin rolling the dough towards the other end. This will give the rolls a beautiful spiral look. Roll until it is completely sealed.

    Using a sharp knife, carefully cut the dough into 8 even rolls. Be careful not to smash the dough or your rolls won’t look quite so pretty afterwards. If you feel confident enough, you can use the string method (I’ll let you look into that…mine were too messy for that.).

  7. Place the uncooked rolls into an ungreased pan. There are two ways you can choose to do this: 1) You can use a 9×10 cake pan like I did for these pictures to get rolls that can be a little more easily removed from the pan and have a little cleaner shape or 2) you can use a 9″ round pan like I did the first couple times I made these (they will look like cinnamon rolls and the edges will remain decently soft, but they may be more difficult to remove from the pan.).

  8. Using a fork or an electric beater with the whisk attachment, “froth” the egg whites. This means just what you think it might–whisk them together until they turn foamy. You’ll really only use two or fewer of the egg whites you set aside, so you can use the rest for another recipe or frying in a pan if you wish.

  9. Add a small amount of frothed egg whites to the top of each Cheese Danish Cinnamon Roll. Do your best to not let it pool in the pan.

  10. Sprinkle a cinnamon sugar mixture on the top of each roll. You can use any ratio you like. Mine is pretty heavy on the cinnamon and I used raw cane sugar rather than regular granulated sugar for this.

    Add chopped walnuts to the tops of each (alternatively you can use pecans).

  11. Bake 25-30 minutes until the rolls are browned and cooked through. They will continue cooking a little in the pan out of the oven, so be sure not to over-cook.

    Let set some before serving. Serve warm or room temperature.

  12. Save the second batch for later or make them now following the same instructions! Prepare them while the first batch is baking. Experiment making one in a round pan and one in a cake pan to see which one you prefer! Oh, and come back to let me know how you enjoyed them!