During the school and work week, breakfast is often the meal that is most hurried and eaten on the run. But on weekends, we tend to have a little more time and can make breakfast a little more special. Sometimes that big breakfast includes not only bacon and eggs but also a doughnut or sweet roll to finish off the meal, accompanied by a steaming cup of coffee, of course.
This easy recipe for Apricot-Cheese Danish rolls goes perfectly with a man-sized breakfast, or even a smaller one, like a bowl of cereal or oatmeal. And, the rolls are so tasty, just like the ones you find at your favorite bakery.
The rolls freeze well, too, so if there are some left over, you can just put them in an air-tight plastic carton in the freezer, and they’re good for another day. When you’re ready to use the leftover rolls, just take them out of the freezer the night before and let them thaw out at room temperature on your countertop. By morning, you’ll have a delicious breakfast treat.
EASY CHEESE-APRICOT DANISH ROLLS
1 can of refrigerated crescent rolls
1/4 cup apricot preserves
1 (3-ounce) package cream cheese, softened
2 tablespoons sugar
2 teaspoons flour
1/2 teaspoon vanilla
1 egg
1 tablespoon water
1/3 cup sliced almonds
Heat oven to 375 degrees. Gently remove crescent dough from package. Take each of eight triangular pieces of dough and shape into a 3-inch diameter circle on a large ungreased cookie sheet. Place far enough apart to keep them from touching.
Next press down in the center, making a deep indention to about 3/4 of an inch from the outside and creating a rim around the edge.
In a small bowl, mix softened cream cheese with sugar, flour and vanilla and beat until smooth. Fill each indention evenly with the cream cheese mixture. Place a teaspoon of apricot preserves in the center, on top of the cream cheese.
In another small bowl, beat the egg, then add the tablespoon of water and beat again. Carefully brush the edges of dough with the egg-water mixture. Sprinkle edges with sliced almonds.
Bake for 10 to 14 minutes, or until golden brown. Cool 10 minutes before serving. Makes 8 rolls.
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