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Pineapple Cinnamon Cheese Danish Minis

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Keyword: cream cheese, danish, pineapple
Servings: 16


Danish Pastry Shells

  • 2 cans prepared crescent roll dough, such as Pillsbury
  • 2 tbsp melted butter
  • 1/2 tsp ground cinnamon
  • 1 tbsp light brown sugar

Cream Cheese Filling

  • 1 8 oz block cream cheese, softened 
  • 1/4 cup cane sugar, or granulated sugar 
  • 1 tsp vanilla extract 

Pineapple Topping 

  • 2 tbsp butter
  • 1 cup finely chopped fresh pineapple 
  • 1 tbsp light brown sugar 


  • 1 cup powdered sugar 
  • 2 tbsp pineapple juice (fresh or bottled)
  • 1 tsp ground cinnamon


  • Preheat oven to 350 degrees, and line 2 cookie sheets with parchment paper.
    2. Remove crescent rolls from container, but leave intact (DO NOT UNROLL!). Slice each opened, intact crescent roll dough Into 8 equal discs.
    3. Place the cut discs of crescent roll dough onto the parchment lined sheets, and carefully press the inside layers down with your fingers to form a pocket for the cream cheese filling. Be careful to leave one or 2 of the outside rings of dough intact to form a wall to hold the filling in place.
    4. Combine melted butter, light brown sugar and cinnamon with a whisk until well incorporated, and use a silicone brush to coat each crescent cup evenly with the mixture- concentrating on the tops.
    5. Whip softened cream cheese with sugar and vanilla with a hand mixer until light and fluffy, about 1 minute.
    6. Cook the pineapple. Melt the butter over medium heat in a large non-stick frying pan. Swirl in pan to coat.
    7. Add chopped pineapple and sugar to the pan and toss to coat. Cook undisturbed for 3 minutes, until pineapple starts to brown on the edges. Once browned, toss and cook 2 minutes more. Turn off heat and set aside to cool.
    8. Carefully spoon the cream cheese mixture evenly into the centers of dough, being careful not to overfill. A little mound on top is OK because they will expand as they cook-, but if they are too full- they could leak in the oven.
    9. Top each danish with cooled pineapple, and transfer to the preheated oven.
    10. Bake 12-14 minutes until the danishes are plump and light golden brown.
    11. Remove from oven and mix together the powdered sugar, pineapple juice and cinnamon to make the glaze. Drizzle glaze over each danish with a spoon. Allow to cool to room temperature and serve. Store any leftover danish in the refrigerator.