Maple Pecan Danish Bake is the perfect fall dessert! Covered in crunchy pecans and maple pecan glaze for a delicious coffee cake on a chilly morning or a decadent dessert.
Maple pecan is a classic fall flavor combination, and I can’t get enough of it. Maple Pecan Danish Bake is the texture of a danish packed with a cream cheese center but layered with creamy maple pecan glaze. They’re super rich but I can never keep these more than a weekend in my house!
With a buttery crescent roll crust, a layer of thick creamy smooth cheese filling and a sweet maple pecan glaze, this is a decadent dessert! It’s not short on the calories but for an occasional indulgence, I say why not! A small piece is incredibly filling.
If you love maple pecan as much as I do, try these Maple Pecan Squares! Half butter tart and half pecan pie, these are 100% ooey gooey deliciousness.
This recipe was inspired by these Easy Cheese Danishes, also made with refrigerated crescent rolls! It looked so simple and delicious that I knew I wanted to try it. I made mine with maple syrup in the cream cheese filling and used a maple glaze with pecans as the topping. It couldn’t have turned out more perfectly!
- Crescent rolls
- Cream cheese
- Vanilla extract
- Maple syrup
- Egg white — just one!
- Powdered sugar (AKA icing sugar)
- Maple syrup
I use whole pecans but you can use chopped pecans, too! I like the look of the whole pecans like a pecan pie.
What I used for my Maple Pecan Danish Bake
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- Hand mixer: I’m constantly using this mixer in my kitchen. Whether it’s to whip up a cake or shred chicken, there’s nothing this hand mixer can’t do!
- Baking dish: I love glass baking dishes because I can also use them as serving pieces in a pinch. This square baking dish has great handles and is deep enough for the tallest brownies!
- Egg separator: Struggle to separate eggs? This makes it a breeze! Clip it to the edge of your mixing bowl and crack — that’s it!
For a good quality maple syrup, try Maple Lifestyle.
How to Make Maple Pecan Danish Bake
- Start by preheating your oven and greasing your baking pan. I use an 8×8 because anything larger and the crescent rolls don’t fill the whole pan. Make a later of the crescent rolls, pinching together any gaps.
- Next, use an electric mixer to beat the rest of the danish ingredients until smooth and spread the mixture over the crescent roll base.
- Now, take your other crescent rolls and make a second layer over the cream cheese. Brush the top with egg white before baking.
- Then, bake for about 45 minutes or until golden brown.
- While it bakes, make your glaze! Beat everything but the pecans with your mixer and fold the pecans in at the end.
- When it’s done, let the danish “cake” cool before drizzling glaze on top. Enjoy!
You don’t have to worry about making your danishes look fancy since it all bakes into one in the pan. It tastes amazing served warm or cold as a dessert or with a cup of coffee. I’ll eat it both ways and enjoy every last bite!
How to Store
Because of the frosting, I would definitely keep any leftovers in the refrigerator. You can store this in an airtight container for up to 4 days.
You can also definitely freeze this! Let it cool completely before putting all of it or individual slices in airtight containers.
To reheat it, I recommend the oven over the microwave. Preheat your oven to 350 and start with about 5 minutes per serving. The bigger the piece, the longer the reheat.
If you don’t have access to a conventional oven, reheat this in the microwave in short bursts of 10 to 15 seconds and check. Overheating pastries in a microwave turns them into rocks, and no one wants that!
What to Serve with Danishes
This amazing danish is the perfect coffee cake replacement! Try this delicious danish alongside a Pumpkin Spice Latte for the best fall breakfast treat.
If you want to go the dessert route, there’s no better pairing for this danish than my No-Churn Maple Pecan Ice Cream!
Other amazing fall dessert recipes to try…
- Apple Crisp
- Keto Pumpkin Cheesecake
- Pumpkin Breakfast Cookies
- Keto Pecan Butter Tarts
- White Chocolate Pumpkin Cheesecake
- Sweet Spiced Pecans
Do you have any amazing dessert recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!
- 2 cans ready-to-use refrigerated crescent rolls
- 2 8oz packages cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 tbsp maple syrup
- 1 egg white
- 1 cup icing sugar (otherwise known as powdered sugar)
- 2 tbsp milk
- 2 tbsp maple syrup
- ½ cup pecans
- Preheat oven to 350°F. Grease an 8×8 baking pan. Open one package of crescent rolls and place in a single layer in the baking pan. Close any openings by pinching the dough together.
- With a KitchenAid stand mixer or handheld electric mixer, beat the cream cheese, sugar, vanilla, maple syrup and eggs until smooth on medium speed.
- Spread the cheese mixture evenly over the crescent rolls in the baking pan. Open the second package of crescent rolls and carefully lay over top of the cheese, trying to get them as close together as you can. Brush top with egg white.
- Bake for 45 to 55 minutes till the top is golden brown. Set aside to cool.
- To make the glaze, beat the icing sugar, milk and maple syrup with a KitchenAid mixer or handheld mixer on low until smooth. Stir in the pecans.
- Drizzle the glaze on top of your Danish Bake. Refrigerate any uneaten portions.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 725Total Fat: 41gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 161mgSodium: 429mgCarbohydrates: 82gFiber: 2gSugar: 66gProtein: 11g