Cheese Danish

This is a different version of the cheese danish...my favorite kind...the one that requires little work out of me!

Serves 8 (1 danish each)

1 (8oz) can refrigerated crescent rolls
1 (3oz) pkgs cream cheese, softened
3/4 c sugar, divided
1/2 tsp vanilla
1 tsp cinnamon
2 tsp butter, melted

Unroll crescent rolls into 4 rectangles; press perforations to seal.
Cut each rectangle in half cross-wise, and place on a baking sheet.
Beat cream cheese, 1/2 c sugar & vanilla at med speed until smooth.
Spread over half of each rectangle, leaving a 1/4" border.
Fold dough over filling, and press edges to seal.
Combine remaining sugar & cinnamon.
Brush dough with melted butter & sprinkle evenly with sugar mixture
Bake at 375 for 12-15 minutes or until golden brown.
Serve warm & enjoy!!

Cream Cheese Braids

Fantastic breakfast danish!  I love to make up things like this the day before a busy Saturday...be it football games, heading out for a trip, or when I know we have to be up early for church.

Yield: 2- 12" loaves
16oz pkg hot roll mix                                                          1 egg yolk, lightly beaten
8oz pkg cream cheese, softened                                         1 c sifted 10x sugar
1/3 c sugar                                                                         1 Tbs milk
1 tsp vanilla                                                                        1 tsp vanilla
1 egg yolk

Prepare dough according to pkg directions using yeast packet.
Turn dough out onto a lightly floured surface; knead 4-5 times
Divide dough in half
Roll each portion into a 12x8" rectangle
Position knife blade in food processor bowl, add cream cheese & next 4 ingred.
Process until blended. 
Spread 1/2 mixture down center of each one.
Working with 1 rectangle at a time, cut nine 3" deep slits into each long side of dough.
Fold strips over cream cheese filling, alternating sides & making a braid
Pinch ends to seal, tuck under
Carefully place loaves on greased cookie sheets
Cover & let rise in a warm place, free from draft, 30 minutes
Brush tops with beaten egg yolk.
Bake at 375 for 15 minutes or until golden brown.
Combine 10x sugar, milk & 1 tsp vanilla stirring well.
Drizzle over warm loaves