0 0
Danish Rolls

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 tablespoon lemon juice
2 (8 ounce) cans refrigerated crescent dinner rolls
4 teaspoons lingonberry jam or 4 teaspoons your favorite jam
1/2 cup powdered sugar
1 teaspoon vanilla
2 - 3 teaspoons milk

Nutritional information

362.6
Calories
122 g
Calories From Fat
13.6 g
Total Fat
7.2 g
Saturated Fat
59.7 mg
Cholesterol
394.8 mg
Sodium
52.8 g
Carbs
2.1 g
Dietary Fiber
24.1 g
Sugars
7.6 g
Protein
112g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Danish Rolls

Features:
    Cuisine:

    This comes from the Red Lion B&B website. These can be made OAMC. Just make the waffles then flash freeze them (individually) before putting them in ziplock bags. Label and date. To reheat, put in the toaster or microwave.

    • 55 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Danish Rolls,Crescent rolls are the starting point for these plump homemade Danish rolls with a cream-cheese filling. It does not get any easier than this! Great for breakfast or just sitting around with friends drinking coffee. So easy and so quick…they will think you are a genius!,Loved them, and fruit hating DH who’s just discoved he likes lingonberries did too. I think I made some of mine too tall then I made the spirals because most of them fell over in the oven and things got a little messy with the lingonberry jam, but for taste it really *didn’t* matter. We had ours hot out of the oven with dinner so there was no time to glaze them.. that didn’t seem to matter either becuase DH said he liked them becuase they were not overwhelmingly sweet. I too has a little trouble to seal the cuts in the dough, abeit mostly becuase DD was helping, holes and gaps and all and I had to severely refrain from doing her’s over again, but I admit it the prefectionist in me was screaming silently inside as they went into the oven in their more holey state. Oh well. She was proud of them and I was proud of her and that’s what counts, yes? Please see my rating system: a lovely 4 stars for a recipe that was excellent to make with a 6 year old and which had tasty results. Thanks!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Heat Oven to 350f in Small Bowl, Combine Cream Cheese, Sugar and Lemon Juice; Beat Until Smooth.

    2
    Done

    Separate Dough Into 8 Rectangles; Firmly Press Perforations to Seal. Spread Each Rectangle With About 2 Tablespoons Cream Cheese Mixture. Roll Up Each, Starting at Longest Side; Firmly Pinch Edges and Ends to Seal. Gently Stretch Each Roll to About 10 Inches.

    3
    Done

    on Ungreased Large Cookie Sheet, Coil Each Roll Into a Spiral With Seam on the Inside, Tucking End Under. Make Deep Indentation in Center of Each Roll; Fill With 1/2 Teaspoon Preserves.

    4
    Done

    Bake at 350f For 20 to 25 Minutes or Until Deep Golden Brown. in Small Bowl, Blend All Glaze Ingredients, Adding Enough Milk For Desired Drizzling Consistency. Drizzle Over Warm Rolls.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Crab Topped Oysters With A Bearnaise Sauce
    previous
    Crab Topped Oysters With A Bearnaise Sauce
    Mexican Pasta Salad
    next
    Mexican Pasta Salad
    Crab Topped Oysters With A Bearnaise Sauce
    previous
    Crab Topped Oysters With A Bearnaise Sauce
    Mexican Pasta Salad
    next
    Mexican Pasta Salad

    Add Your Comment

    four × 5 =