Description
This cream cheese danish casserole recipe is a rich, creamy, and bakery-style breakfast bake made with flaky pastry layers and a smooth vanilla cream cheese filling. It’s perfect for holidays, weekend brunch, or make-ahead mornings. Simple ingredients come together to create a warm, comforting dish that feels indulgent yet easy to prepare.
Ingredients
Scale
- 2 cans refrigerated crescent roll dough (or puff pastry)
- 16 oz (450g) full-fat cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup unsalted butter, melted
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Press one can of crescent roll dough evenly into the bottom of the dish.
- In a mixing bowl, beat cream cheese, granulated sugar, vanilla extract, and one egg until smooth.
- Spread the cream cheese mixture evenly over the dough layer.
- Place the second dough layer over the filling and gently seal edges.
- Whisk remaining egg and brush over the top layer.
- Pour melted butter evenly across the surface.
- Bake for 30–35 minutes until golden brown.
- Cool slightly. Mix powdered sugar and milk, then drizzle glaze over the casserole before serving.
Notes
- Use room-temperature cream cheese for a smoother filling.
- Allow casserole to cool at least 20 minutes before slicing.
- Add fruit filling (cherry or blueberry) for variation.
- Store leftovers in refrigerator up to 4 days.
- Reheat in oven for best texture.