Ingredients 2 cans ready to use refrigerated crescent rolls 2 packages 8-ounce packages cream cheese 1 cup sugar 1 tsp vanilla extract 1 egg 1 egg white + 1 Tbsp milk or water 1/2 cup powdered sugar (for glaze) 1/2 tsp vanilla extract (for glaze) 2 tbsp milk (for glaze) Instructions Sit cream cheese out to begin softening. Preheat oven to 350* degrees
Grease a 13X9-inch baking pan. We like to use coconut oil. Lay crescent roll sheet in the pan, pushing the dough gently out to the edges.
Beat together the cream cheese, sugar, vanilla, and egg until smooth. Spread the mixture over the crescent rolls evenly.
Top cheese mixture with second pack of crescent rolls dough. Brush with egg wash (egg white + 1 Tbsp milk or water)
Bake for 35-45 minutes until the top is golden brown Cool for ~20 minutes, while you make the glaze. Drizzle and brush on cooled danish.
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