These crescent roll danishes came about purely by accident. But oh my word are these a happy accident!
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I make homemade crescent roll dough for homemade crescent roll bagel dogs regularly since that’s one of my kids’ favorite dinners. However, I often make too much dough because I’m not paying attention, especially when I was perfecting that recipe.
Sometimes I would make dessert crescent roll ups with sliced strawberries and Nutella. Sometimes I saved the dough to make breakfast pizza the next morning, another massive favorite here.
In fact, I have more than 25 great stuffed crescent roll recipe ideas you can enjoy – both sweet and savory ideas that you’ll love.
But the day I decided to use up the last of some cherry pie filling I’d made to create cherry danishes, I knew I had to share this.
The dough is very easy to make, and it tastes delicious for these crescent roll danishes. Authentic danish dough is much more time consuming, although incredibly delicious.
I’m more than happy with this substitute, and I know you will be, too.
Do I have to make my own crescent roll dough?
Of course not! This would work well with the crescent roll dough from a can, as well. Just make sure that you pinch together the perforations and roll it out slightly, as it’s too thick as is.
Aside from that, you follow the instructions as written, starting with cutting the dough into squares.
What should I use for the filling?
I’ve made these often with a variety of fillings, and everything I’ve tried tastes delicious. Cherry pie filling makes delicious cherry danishes, and blueberry or apple or even peach pie filling would be fantastic, as well.
You can also make crescent roll cheese danishes using a mixture of softened cream cheese, vanilla, and sugar. Add in some jam or one of the other fillings above to make a fruity version, too.
Do not try this with jelly, however, as it’s too thin. Preserves will work.
Do I need to bloom my yeast?
However, if you don’t use your yeast regularly, make sure it’s still good before you get too far into the process. Add the warm water, milk, sugar, and yeast to your bowl, and let it sit for five minutes.
If your bowl turns foamy with some bubbles, you’re all good. If it looks the same as when you started, dump it and start over with new yeast.
How should I store my crescent roll danishes?
If you happen to have any leftovers, let them cool fully to room temperature. If you store them while still warm, they become soggy due to the steam still escaping as they cool.
Place them in an airtight container separated by wax paper so the glaze doesn’t stick to the bottom of the next layer. Store them on your counter for up to two days.
You can freeze them, as well. Place them in a single layer on a baking sheet, and freeze for a half hour. Then wrap them individually in plastic wrap as tightly as you can. Place them in a zip top bag, and freeze for up to a month.
To thaw, remove them from all wrappings, and let them thaw for an hour or two on the counter. You can place them very briefly in a toaster oven to heat them up once you thaw them, but make sure to watch them closely.
How to Make Crescent Roll Danishes
Make the Dough
In a bowl, add the warm water, milk, sugar, and yeast. Let the yeast dissolve and sit for five minutes and ensure it bubbles.
Add the room temperature butter, salt, eggs, and all purpose flour. Use your dough hook to mix until incorporated, Continue to let it knead the dough for 5-7 minutes until smooth and elastic.
You want the dough to be lightly tacky but not sticky. Depending on how humid your home, you may need to add another quarter to half cup of flour.
Cover with a kitchen towel, and let the dough rise for 35-45 minutes.
Make the Danishes
Separate dough into two even pieces. Leave one in your bowl, and roll the other into a rectangle 8 by 16 inches. Use a pizza wheel to trim the edges to make it straight, and reuse those trimmings to add to any side that needs extra dough to get there.
Cut your dough into 8 four by four inch squares with the pizza wheel, two rows of four. If you aren’t exact, it’s ok, as this is fairly forgiving.
Fold the corners of each square towards the center, stretching it slightly before you bring it to the middle. Press down gently on the center to ensure the hold in place and have a nice indentation in the center to hold your filling.
Place the crescent dough pinwheels onto a cookie sheet lined with a silpat. Leave some space between them, and repeat with the remaining dough and a second cookie sheet.
Cover the dough with a kitchen towel and let rise for an extra 15-20 minutes while you preheat your oven to 350 degrees. If you use a canned crescent rolls, you can skip the rise time.
Add a teaspoon of your chosen filling to the center of each square.
Make an egg was by whisking the egg white with water with a fork. Use a pastry brush to coat the exposed dough with the egg wash.
Bake at 350 degrees for 16-18 minutes until the tops are golden brown.
Glaze the homemade danishes
In a small bowl, use a fork to mix together the icing ingredients: powdered sugar, vanilla extract, and milk. You want this thick but still pourable, definitely thicker than you expect.
Use the same fork you mixed the glaze to drizzle it atop the baked danishes once they cool for five or so minutes. If you do it immediately, the glaze simply melts off the danishes.
If needed, you can glaze these much later. Once the drizzles of glaze harden, serve them, and enjoy with a cup of coffee!
Bookmark this crescent roll danishes recipe to make again!
For the dough:
- 1/4 cup warm water
- 1/4 cup milk
- 2 tablespoons sugar
- 1 1/2 teaspoons active dry yeast
- 1/4 cup unsalted butter, room temperature
- 1/4 teaspoon salt
- 1 egg
- 2 1/4 cups all purpose flour
For the danishes:
- 1/3 cup pie filling
- 1 egg white
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
- In a bowl, add water, milk, sugar, and yeast. Let yeast dissolve and sit for 5 minutes until bubbly.
- Add butter, salt, egg, and flour. Mix with dough hook until incorporated, then knead an additional 5-7 minutes. Add additional flour if too sticky.
- Cover and let rise for 35-45 minutes.
- Divide dough into two pieces. Leave one in your bowl, and roll the other into 8x16 inch rectangle. Trim edges to make straight.
- Cut dough into 8 four by four inch squares.
- Fold the corners of each square toward center, and press gently to secure.
- Repeat with remaining dough, and place onto 2 baking sheets lined with silpat or parchment paper. Cover and let rise for 15-20 minutes.
- Add a teaspoon of filling to each square.
- Whisk egg white with a teaspoon water, then brush dough with egg wash.
- Bake at 350 degrees for 16-18 minutes until golden brown.
- Make glaze while danishes cool. Stir together powdered sugar, vanilla extract, and milk.
- Drizzle glaze atop the baked danishes. Once it hardens, serve immediately.
- Store leftovers in an airtight container in layers separated by waxed paper.
- If you need to add more flour, add a quarter cup to start, then add another tablespoon at a time until the dough is still tacky but doesn't stick everywhere.
- For more tips and tricks, be sure to read the hints in the full article.
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Nutrition Information:Yield: 16 Serving Size: 1 danish
Amount Per Serving: Calories: 130Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 54mgCarbohydrates: 20gFiber: 1gSugar: 6gProtein: 3g
This site uses an outside source to provide nutrition as a courtesy. If you need exact values, please calculate yourself.
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