Cheese Danish Cups

The recipe for the Cheese Danish Cups makes it so easy to prepare sweet rolls to accompany your Sunday Brunch for a crowd. 

While I love creating my own Danish pastry with all of that laminated dough deliciousness, sometimes you need a recipe that takes minutes to assemble in order to feed a crowd. 

I love using muffin tins for making individual servings of dishes for a crowd. It's especially fun for breakfast dishes such as baked eggs in hash brown nests and individual Tater Tot breakfast casseroles.  They're also great for side dishes such as turkey stuffing and scalloped potatoes. 

Ingredients to Make Easy Cheese Danish Cups:

Refrigerated crescent roll dough: You will use this to line the muffin tin cavities. 

For the filling: Cream cheese, powdered sugar, vanilla, salt, and egg yolks. 

For the topping: Any jam of your choice. I made half with strawberry jam and half with cherry jam. 

 

How to Make These Cheese Danish Cups:

First, line the muffin tin cavities with the divided crescent roll dough. The biggest challenge is figuring out how to wrangle the V-shaped dough into the cup of the muffin tin. If you stretch out the dough and line the bottom of the muffin cup with the wide and and then wrap the longer end around the sides, it seems to come together after you press the seams together. 

The second challenge is that when separated/divided, each piece of the dough is not uniformly sized. Fortunately, after the dough has been filled and baked, it will rise enough in the oven so that you really can't tell the difference. 

Second, mix the filling. Make sure the cream cheese and egg yolk are room temperature. Once the mixture is smooth, spoon it into the dough-lined muffin tins. 

After that, dollop your favorite jam flavor onto the top of the filling. 

Finally, bake the cups for about 12 to 15 minutes. 

Recipe Variation:

You could try using pre-made puff pastry instead of the crescent dough. Be sure to roll it fairly thinly so that it doesn't rise up too high. 

You could also switch out lemon extract for the vanilla extract for a lemony flavor. 

This recipe makes 8 cups and can easily be doubled or tripled. 

Make-Ahead:

While best warm from the oven, you can refrigerate leftovers and then re-warm them for about 20 seconds in the microwave. 

#BrunchWeek: 

Mother's Day is approaching and brunch is on the calendar. If you're in charge of brunch this year, here are a lot of great recipes for Brunch Week, hosted by A Kitchen Hoor's Adventures and Hezzi-D's Recipe Box. 

More Brunch Recipes:

• Easy Banana Snack Cake from A Kitchen Hoor's Adventures
• Lemon Basil Chicken Salad from Jolene's Recipe Journal
• BLT Eggs Benny from A Day in the Life on the Farm
• Muffin Tin Omelets from Blogghetti
• Rhubarb Crumble Muffins from Hezzi-D's Recipe Box
• Bloody Mary Shrimp Cocktail from A Little Fish in the Kitchen
• Crown Royal Blackberry Sangria from Our Crafty Mom
• Easy Mini Cakes from Easy Recipes for One
• Chicken Limone from Art of Natural Living
• Baklava Cinnamon Rolls from The Spiffy Cookie
• Cheese Danish Cups from Karen's Kitchen Stories

Cheese Danish Cups

Yield: 8 cups

Author: Karen Kerr

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

The recipe for the Cheese Danish Cups makes it so easy to prepare sweet rolls to accompany your Sunday Brunch for a crowd. 

Ingredients

• 1 can refrigerated crescent rolls, such as Pillsbury, unwrapped and separated
• 8 ounces cream cheese, room temperature
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 egg yolk, room temperature
• Pinch of salt
• 4 to 6 tablespoons fruit jam

Instructions

1. Heat your oven to 400 degrees F and spray 8 muffin tin cavities with spray oil.
2. Line the muffin cups with the crescent dough by laying the wide end on the bottom and wrapping the other end around the sides. Press the dough so that all of the dough covers the cup. Press the seams to seal.
3. With and electric hand mixer, mix the cream cheese, powdered sugar, vanilla, egg yolk, and salt together until smooth.
4. Evenly divide the cream cheese filling among the prepared muffin tins. Use a spoon to create an indentation on top and then dollop about a half tablespoon or so of the jam in the indentation.
5. Bake for 12 to 15 minutes. Filling should be set and the dough should be golden brown.
6. Let cool in the pan for five minutes. Run a sharp knife around the edge of each cheese Danish and place on a wire rack until ready to serve.

Nutrition Facts

Calories

255

Fat (grams)

16 g

Sat. Fat (grams)

8 g

Carbs (grams)

25 g

Fiber (grams)

0 g

Net carbs

25 g

Sugar (grams)

14 g

Protein (grams)

3 g

Cholesterol (grams)

53 mg

https://www.karenskitchenstories.com/2025/04/cheese-danish-cups.html

Karen's Kitchen Stories

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Adapted from The Original Muffin Tin Cookbook.