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Cinnamon-Sugar Crust Cream Cheese and Jelly Danish Squares
5 from 3 votes

Cinnamon-Sugar Crust Cream Cheese and Jelly Danish Squares

A jelly danish sandwiched between flaky layers of cinnamon-sugar crust that will make even crust haters want more crust! So good and so easy! Make it for your next brunch or event and everyone will be so impressed with how it tastes like a bakery-quality pastry, and you don’t have to tell them how fast and simple it is to make.

Prep Time
10 mins
Cook Time
41 mins
Total Time
51 mins
Servings: 9
Calories: 356 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 crescent rolls 8-count (I used Pillsbury Original, canned, refrigerated
  • 8 ounces cream cheese softened (I used Trader Joe’s Whipped Light)
  • ½ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • ¾ cup jelly I used a raspberry preserves and strawberry jelly combination, or jam
  • ¼ cup butter melted (half of one stick, unsalted
  • ¼ cup granulated sugar
  • 2 tablespoons light brown sugar packed
  • 2 teaspoons cinnamon

Instructions

    Cup of Yum
  1. Preheat oven to 350F, line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
  2. Open the can of crescent rolls and carefully unfold and unwrap them onto counter top or flat work surface. Take half the dough (4 triangles) and line bottom of prepared pan like a big blanket. Use your fingers to massage dough into corners and squeeze together large seams or gaps. It doesn’t have to be perfect but seal gaps as best you can.
  3. In a small bowl, combine cream cheese, 1/2 cup granulated sugar, vanilla, and stir vigorously until combined. Pour mixture over the crescent rolls. Add jelly over the top of the cream cheese layer by drizzling it or picking up large chunks with your fingers and dropping over the cream cheese. Try to create a zig-zag pattern or disperse the jelly evenly over the pan. Top with the remaining crescent roll dough (4 triangles). Use your fingers to massage dough into corners and squeeze together large seams or gaps. It doesn’t have to be perfect but seal gaps as best you can.
  4. In a small microwave-safe bowl (the same bowl the cream cheese was in is fine), add the butter and melt it, about 60 to 90 seconds on high power. Pour the melted butter over the dough.
  5. In a small bowl (same one is fine), combine 1/4 cup granulated sugar, brown sugar, cinnamon, and stir. Sprinkle cinnamon-sugar mixture over the top of the buttered dough. Bake for 37 to 41 minutes, or until dough has puffed, browned, butter is boiling, and edges show signs of barely browning. There will likely be a pool of butter in places; this is fine, normal, and it will soak in as danish cools. Do not allow the pooled butter to fool you into thinking these aren’t done enough. Allow danish to cool on the counter for 1 hour. Then place pan in the refrigerator to cool for at least 2 hours before slicing and serving (I chill them overnight). If you do not refrigerate them before slicing, you will have a mess and will not get clean cuts. Store extra danish in an airtight container in the refrigerator for up to 5 days. If desired, heat for a few seconds in the microwave before serving but I like to serve these chilled or let them come to room temperature for 20 minutes before serving.

Nutrition Information

Serving 1 Calories 356kcal (18%) Carbohydrates 46g (15%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 6g (35%) Cholesterol 54mg (18%) Sodium 230mg (10%) Fiber 1g (4%) Sugar 33g (66%)

Nutrition Facts

Serving: 9 Serving

Amount Per Serving

Calories 356

% Daily Value*

Serving 1
Calories 356kcal 18%
Carbohydrates 46g 15%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 11g 55%
Polyunsaturated Fat 6g 35%
Cholesterol 54mg 18%
Sodium 230mg 10%
Fiber 1g 4%
Sugar 33g 66%

* Percent Daily Values are based on a 2,000 calorie diet.