Cream Cheese Danishes
Skip the bakery and make these easy cream cheese danishes with Rhodes dinner rolls! These cream cheese danishes are made with a soft, yeasted bread dough, creamy cheesecake filling, and finished with a generous dusting of powdered sugar!
Servings: 12 people
Equipment
- shot glass
Ingredients
- 12 Rhodes Thaw, Rise & Bake dinner rolls thawed and risen
- 3 tbsp butter melted
- 1 tbsp brown sugar
- 1/2 tsp cinnamon
- 1 (8 oz) block cream cheese softened
- 1 egg
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 2 tbsp powdered sugar for dusting on top
Instructions
- Start by lining two baking sheets with parchment paper or silicone mats. Evenly space 6 frozen rolls onto each baking sheet (for a total of 12 rolls), then cover with clean dish towels and let them thaw and rise for 2-3 hours at room temperature OR in the fridge overnight (8 hours).
- Once the rolls are thawed and nearly doubled in size, preheat your oven to 375 degrees F.
- Take a shot glass and grease the bottom with a little butter.Press down into the center of each roll with the bottom of the shot glass, creating a divot in each one. Optionally go back in with your fingertips to define the divots.
- In a microwave safe bowl, melt the butter, then add in the brown sugar and cinnamon. Brush the cinnamon butter to cover the exterior of each roll.
- In a medium mixing bowl, combine softened cream cheese, egg, granulated sugar, and vanilla extract. Mix to form a smooth, creamy mixture.
- Spoon 1 tbsp of the cream cheese filling into the divot of each dough ball. Once they’re all filled, bake for 18-20 minutes.
- Let cool completely, then dust the tops with powdered sugar or drizzle on a glaze made from 1 ¼ cups of powdered sugar and 2-3 tbsp of milk.