Lemon Raspberry Danish Rolls
Lemon Raspberry Danish Rolls have a cream cheese filling infused with lemon and raspberry flavors, baked until they’re golden and YUMMY.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Ingredients
- 4 oz. cream cheese, softened
- 1/4 cup sugar
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1/2 cup fresh raspberries
- 1 8oz tube Pillsbury crescent roll dough sheet
For the icing:
- 1 cup powdered sugar
- 2-3 teaspoon milk
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- In a medium bowl, beat together the cream cheese, sugar, lemon zest, and lemon juice until smooth and creamy. Gently fold in the raspberries.
- Unroll the tube of crescent dough and spread the cream cheese mixture evenly over it, leaving a clean 1/2-inch edge around the dough. Starting from the long edge, roll up the dough tightly into a tube. Use a serrated knife to slice the tube into 12 equal-sized discs.
- Arrange the dough discs in a circular pattern, slightly overlapping, on the prepared baking sheet. Bake for about 20 to 25 minutes, or until they turn golden brown.
To make the icing:
- Combine powdered sugar and milk until smooth. Drizzle the icing over the warm Danish rolls. Enjoy!
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