Breakfast & Brunchcrazyforcrust5.0
Easy Pumpkin Danish
Crescent Rolls are filled with a pumpkin mixture to make an amazing fall breakfast! Topped with cream cheese glaze, these are the best way to get in the mood for pumpkin season.
👥 8 Servings⏱️ Prep & Cook: 32 min⏳ Prep: 20 min🔥 Cook: 12 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●whisk
📝 Preparation Steps
1
Preheat oven to 350°. Line a cookie sheet with parchment paper or a silicone baking mat.
2
Unroll the Crescent Rolls into a large rectangle. Break the rectangle in half along the seam, so you have two rectangles made up of four crescent rolls each. Press the seams together, and then cut each rectangle into four squares, for eight total danishes.
3
Whisk together the pumpkin puree, granulated sugar, vanilla, pumpkin pie spice, and egg. Mix until smooth.
pumpkin pie spice1 teaspoon(57g) cream cheese (very soft)2 ounces(15ml) milk (nonfat, 2%, or regular)1 tablespoonlarge egg1
4
Note: It’s easiest to place the Crescent rolls on the cookie sheet then add the pumpkin. It’s hard to transfer them once they’re filled.
5
Spoon about 1 1/2 tablespoons of the pumpkin mixture into the center of each Crescent square. Fold up the edges around, crimping as needed, to make your danish shape.
6
Bake for about ⏱️ 9-11 minutes, until golden. Cool before glazing.
7
To make the glaze: use a whisk or a hand mixer and beat cream cheese until smooth. Mix in powdered sugar then add vanilla and milk. Drizzle over danish. (I place mine in a sandwich sized ziploc bag and cut off one tip to drizzle in stripes.)
Nutrition Facts
calories
169 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
1 g
sugar Content
10 g
sodium Content
255 mg
protein Content
3 g
trans Fat Content
0.003 g
cholesterol Content
31 mg
carbohydrate Content
25 g
saturated Fat Content
4 g
unsaturated Fat Content
4 g
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