Cinnamon Danish Swirls
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Why I Love This Recipe
Ingredients You'll Need
6 ounces cream cheese, softened
1 teaspoon cinnamon
1/2 cup powdered sugar
3/4 cup chopped toasted pecans
1/2 cup raisins (optional)
2 (8 oz.) cans crescent rolls
1 1/2 teaspoons cinnamon mixed with 3/4 cup sugar
1/2 cup powdered sugar
3 teaspoons milk
Directions
Beat cream cheese, powdered sugar and 1 teaspoon cinnamon until creamy.
Separate each can crescent dough into 4 rectangles. You should have 8 rectangles all together.
Press perforations to seal.
Spread about 2 tablespoons of cream cheese mixture on each rectangle, leaving 1/4 inch border on short ends.
Sprinkle with nuts and raisins if using.
Starting at short end roll into a cylinder.
Repeat with all rectangles.
Place on plate and cover.
Refrigerate about 30 minutes.
Preheat oven to 350 degrees.
Cut each roll into 4 slices, you should have 32 slices.
Roll each slice into cinnamon sugar mixture.
Place 1/2 inch apart on ungreased cookie sheets.
Bake for 18 to 20 minutes until light brown.
Cool 3 minutes
Combine powdered sugar and milk, drizzle over rolls.