Lemon Raspberry Cream Cheese Rolls

This lemon raspberry cream cheese danish roll recipe transforms simple ingredients into an elegant breakfast treat that looks like it came from a bakgage. The combination of tangy cream cheese, bright lemon, and sweet-tart raspberries creates an irresistible filling wrapped in flaky pastry and topped with a sweet glaze.

I first made these danish rolls for a weekend brunch with friends and everyone asked for the recipe. The sunlight streaming through my kitchen window that morning seemed to highlight the beautiful pink raspberry swirls as I pulled them from the oven.

Ingredients

• Cream cheese: softened at room temperature for at least 30 minutes for the smoothest texture
• Sugar: provides sweetness that balances the tanginess of the cream cheese
• Lemon zest: from fresh unwaxed lemons contains essential oils that give vibrant flavor
• Lemon juice: adds brightness and helps cut through the richness of the cream cheese
• Fresh raspberries: offer bursts of sweet tart flavor and gorgeous color look for plump berries without moisture
• Pillsbury crescent roll dough sheet: saves significant time while still providing a flaky golden base
• Powdered sugar: for a smooth glaze that sets beautifully
• Milk: thins the icing to the perfect drizzling consistency

Step-by-Step Instructions

Prepare Your Station:

Preheat your oven to 350°F and line a baking sheet with parchment paper. This prevents sticking and makes cleanup much easier. Having everything ready before you start assembling helps the process go smoothly.

Create The Filling:

Beat the softened cream cheese sugar lemon zest and lemon juice until completely smooth with no lumps. This takes about 2 minutes with an electric mixer. The texture should be light and fluffy. Gently fold in the raspberries with a rubber spatula being careful not to crush them completely. Some breaking is fine and creates beautiful pink streaks.

Assemble The Rolls:

Unroll the crescent dough sheet onto a clean work surface. Spread the cream cheese mixture evenly across the surface leaving a half inch border around all edges. This border prevents the filling from oozing out during baking. Starting with the long edge carefully roll the dough into a tight log shape using your fingertips to seal the edge.

Slice And Arrange:

Using a sharp serrated knife gently cut the log into 12 equal slices. A sawing motion works best to avoid compressing the rolls. Arrange the slices in an overlapping circular pattern on your prepared baking sheet creating a beautiful wreath like shape that allows for even baking.

Bake To Golden Perfection:

Bake in your preheated oven for 20 to 25 minutes until the rolls are puffed and golden brown. The filling will be bubbling slightly and the dough should be cooked through with no raw areas.

Create The Glaze:

While the rolls are still warm mix powdered sugar with milk adding the liquid gradually until you reach a thick but pourable consistency. Drizzle the glaze generously over the warm rolls allowing it to melt slightly into the crevices.

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The lemon zest is truly my secret weapon in this recipe. I once forgot to add it and while still good the rolls lacked that distinctive brightness that makes them special. My daughter now insists on helping me zest the lemons whenever we make these a tradition that brings as much joy as the rolls themselves.

Make Ahead Options

These danish rolls work beautifully as a make ahead breakfast. You can prepare them through the slicing step the night before cover tightly with plastic wrap and refrigerate. In the morning simply remove from the refrigerator while the oven preheats then bake as directed adding about 3 minutes to the baking time. This makes them perfect for holiday mornings or when hosting overnight guests.

Ingredient Variations

The basic cream cheese filling is incredibly versatile. Try substituting blueberries blackberries or strawberries for the raspberries. During fall months cinnamon and finely diced apples create a delicious variation. You can also experiment with different citrus flavors orange zest and cranberries make a wonderful holiday combination. For chocolate lovers mini chocolate chips can be sprinkled over the cream cheese layer before rolling.

Serving Suggestions

These danish rolls pair beautifully with fresh fruit a dollop of yogurt and hot coffee or tea for a complete breakfast. For a more substantial brunch add a savory egg dish and crispy bacon to create balance. They also make a lovely dessert when served slightly warm with a scoop of vanilla ice cream. Consider dusting with additional powdered sugar or fresh berries just before serving for an extra special presentation.

Storage Tips

Store completely cooled danish rolls in an airtight container at room temperature for up to 2 days. For longer storage refrigerate for up to 5 days. Warm slightly in the microwave for 10 seconds or in a 300°F oven for 5 minutes before enjoying. The texture is best on the first day but they remain delicious even after storing. If you choose to freeze them place in a single layer on a baking sheet freeze until solid then transfer to a freezer bag for up to 1 month.

Frequently Asked Questions

→ How do I store these danish rolls?

Place them in an airtight container and refrigerate for up to three days. Reheat in the microwave or oven for best taste.

→ Can I use frozen raspberries instead of fresh?

Yes, but thaw them first and pat dry with paper towels to prevent excess moisture in the filling.

→ What can I use if I don’t have crescent roll dough?

You can substitute with puff pastry or homemade crescent dough for similar results.

→ Can I make these rolls ahead of time?

Yes, prepare and assemble the rolls, cover tightly, then refrigerate overnight. Bake fresh the next day.

→ How do I adjust the sweetness of the icing?

Reduce powdered sugar for a milder sweetness or add more milk for a thinner glaze.