Cinnamon Roll Cheese Danish with Butterscotch Glazed Bottom

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Our Cinnamon Roll Cheese Danish with it’s Butterscotch Glazed Bottom will make your mouth water!

Cinnamon Roll Cheese Danish with Butterscotch Glazed Bottom

Cheese Danish

1 can Cinnamon Rolls (we use Pillsbury)

1 8oz. pkg softened cream cheese

3/4 Cup Sugar

2 Tbsp. Sour Cream

1 tsp Vanilla extract

Preheat oven to 350 degrees.

Set aside the icing package which came with the cinnamon rolls. Unroll cinnamon rolls and lay out on floured surface. Mix together remaining ingredients with mixer until smooth. Set aside.

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Prepare Butterscotch Glaze as follows

Butterscotch Glaze Ingredients

1/2 cup firmly packed dark brown sugar

1/4 cup (2-ounces) unsalted butter

2 Tablespoons light corn syrup or Molasses

1 teaspoon Rum extract

Lightly coat a 9 x 2-inch round cake pan with non-stick spray.  In a small saucepan over low heat, combine the sugar, butter, and corn syrup and heat until the butter is completely melted.  Remove from the heat and stir in the Rum Extract.  Pour the mixture into the prepared pan and tilt the pan to cover the bottom evenly; set aside.

Butterscotch glaze

Now, place the unrolled cinnamon rolls carefully into the glaze, rolling them from the center to the outside leaving space in between for the cream cheese mixture. Pipe the cinnamon mixture in between the spaces. Less is more, too much can be a bit too gooey when done.

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Roll the cinnamon rolls from the center out, leaving space for the cheese mixture.

Bake in preheated 350 degree oven for about 20 to 25 minutes depending on how fast your oven cooks, or until center is done and crust is golden brown.

Turn out onto a dish then set your serving plate on top and turn onto that so the butterscotch glaze in on the bottom.

Spread the icing on top and Serve!

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7 Comments

  1. Looks so yummy! We always have cinnamon rolls and my mocha punch on Thanksgiving morning and Christmas morning. I must try your variation! Thanks!

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