Cream Cheese Danish Recipe From Scratch

by Merissa on February 18, 2011

in Recipes

Cream Cheese Danish - Little House Living


Cream Cheese Danish

How come when you search for a Cream Cheese Danish recipe online all it comes up with is basically a cream cheese mixture folded into a container of crescent rolls? Not my cup of tea. So I set forth to create a Cream Cheese Danish recipe from scratch that was still super yummy.

Cream Cheese Danish From Scratch

What you need:

  • 1/4 c. warm water
  • 1 T. yeast
  • 1/2 t. sugar
  • 1/2 c. sour cream
  • 1/4 c. butter
  • 1/4 c. sugar
  • 1/2 t. salt
  • 1 egg
  • 2 c. flour
  • 1 8oz pk cream cheese
  • 1/4 c. sugar
  • 1/2 t. vanilla extract

Cream Cheese Danish Recipe From Scratch

Mix together the warm water, 1/2 t. sugar, and yeast. Let it sit in a separate bowl for 5 or so minutes.

Cream Cheese Danish Recipe From Scratch

In a saucepan, mix together the sour cream and the butter. Stir together until the butter melts. Make sure you are continually stirring so it doesn't burn.

Cream Cheese Danish Recipe From Scratch

Add the sugar and the salt into the sour cream/butter mixture. Stir on a low heat until the sugar is melted. Remove from heat and let it cool for a bit before adding the yeast.

Cream Cheese Danish Recipe From Scratch

Add the egg to the sour cream mixture and then mix in the yeast.

Cream Cheese Danish Recipe From Scratch

Add in the flour and mix well. Mine is not mixed well in this picture. :)

Another breakfast idea! Homemade Toaster Strudels

Cream Cheese Danish Recipe From Scratch

Cover and let it chill in the fridge for at least 2 hours, you can leave it overnight if you want and finish it the next morning.

Cream Cheese Danish Recipe From Scratch

Mix together the 1/4 c. sugar, cream cheese, and vanilla extract. It helps if the cream cheese is softened.

Cream Cheese Danish Recipe From Scratch

Roll out the dough like you are rolling out pizza dough.

Cream Cheese Danish Recipe From Scratch

Cut slits on either side of the dough about 2 inches long.

Cream Cheese Danish Recipe From Scratch

Spread the cream cheese mixture in the center of the dough.

Cream Cheese Danish Recipe From Scratch

Fold the flaps of dough back over the center to make it look like a braid. Bake at 350F for 15-18 minutes. *You may need to bake it longer than this!

Cream Cheese Danish Recipe From Scratch

Yum! If you want you could create a sweet glaze with powdered sugar and milk. Or you could add jam inside with the cream cheese to give it a little fruit flavor! I'm going to make a glaze with mashed up strawberries and a little sugar. Also, if you want to make this ahead of time this recipe works great! Just prepare as directed above, bake, and freeze whole.

Need more breakfast inspiration? Make sure to head over to our Breakfast Recipes page and find all kinds of goodies!

merissabio

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{ 116 comments… read them below or add one }

1 Dee S February 19, 2011 at 3:00 pm

This looks delicious! You are a great baker!

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2 Jill February 21, 2011 at 4:29 pm

That looks yummy! And the braid is beautiful as well. Thanks for sharing this at the Homestead Barn Hop! Hope to see you again next week! :)

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3 Amy @ Homestead Revival February 21, 2011 at 6:42 pm

Beautiful tutorial – too bad I’m laying off the sweets for a while! This one looks really good! Perhaps later…

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4 Mrs. Trixi February 21, 2011 at 7:32 pm

This looks so good and I will be trying it out this week. Thanks for sharing. I came over via the Barn Hop and so glad I did!!!

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5 Merissa February 21, 2011 at 8:54 pm

I’m glad you did too! :)

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6 Laura February 21, 2011 at 7:58 pm

Passing through from the barn hop…This looks absolutely delicious! That is one thing I miss from living in NJ is the bakeries. I have mastered many favorite recipes of must haves but haven’t found a good danish recipe yet…I will have to try it and let you know…Thank You!

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7 Merissa February 21, 2011 at 8:54 pm

Yes I’d love to hear what you think! Ours was gone in 2 days…just from the 2 of us:)

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8 Mary Beth @ Oklahoma Pastry Cloth February 21, 2011 at 9:40 pm

Hi, I dropped by via the Homestead Revival and I am soooo glad I did. What a yummy looking Danish. I can’t wait to try it. And it is so pretty! Thank you for sharing! :-)

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9 Megan Jenelle February 22, 2011 at 1:09 pm

Wow! This looks amazing! Almost too pretty to eat . . . almost ;)
Thanks for sharing on the Homestead Barn Hop!
~AFG
Megan Jenelle @ A Blossoming Homestead

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10 Twill Jill February 22, 2011 at 1:47 pm

You are amazing! I also hate the cop-out of using crescent rolls. I’ve also been looking for a recipe that doesn’t require butter for the fat (expensive in my area). I can’t wait to try yours!

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11 Erin @ what the fork March 1, 2011 at 12:16 pm

How pretty!

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12 Edgar July 11, 2011 at 1:49 pm

This looks amazing! The whole crescent roll idea isn’t my cup of tea either! Thank you for the recipe and tutorial. I will definately make this in the not so distant future. Thank you again!

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13 Amanda October 13, 2011 at 10:34 am

Good morning!!
Thank you for this recipe. I am trying to make as much food from scratch these days as I can and, like others, recipes call for canned garbage foods.
Your recipe uses the abbreviation “t”. I’m assuming that’s teaspoons, but just want to double check before I make this.
Thanks again

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14 Merissa October 13, 2011 at 5:44 pm

Yes, lower case t = teaspoon and capital T = Tablespoon.

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15 Debbie November 13, 2011 at 9:30 am

Is there a easy to print recipe here? or am I just missing it?

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16 Merissa November 13, 2011 at 11:28 am

Just click the little green Print Friendly button at the bottom of the post to print.

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17 Hannah January 20, 2012 at 9:02 pm

I’m learning to pass up about the first five hits when I do a search for a recipe and find an irl that looks more traditional because I know I will find from scratch recipes. Thanks! I also have a recipe for making homemade crescent rolls. They are good, but you have to prepare a day in advance because they are supposed to be refrigerated for 8 hours. You might be able to skip that step Idk.

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18 Merissa January 20, 2012 at 9:33 pm

I have this recipe for buttery crescents if you are interested! http://www.littlehouseliving.com/homemade-crescents.html

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19 Deborah Mathison January 25, 2012 at 5:35 pm

I made the dough last night, refrigerated it, let it warm up for about 30 minutes this morning and then rolled it out on a floured surface. I then realized I didn’t have any cream cheese!!! I did, however, have ricotta and cottage cheese. When I added a 1/2 cup cranberry chutney, I just knew it would be way to runny, so I cooked it down until it was the consistency of warm cream cheese. I then chopped up five strawberries and laid them down the line and then covered them with the cheese mixture. Once the braid had baked for 20 minutes, I took it out of the oven and did what my Swedish mom always did; I mixed a tablespoon of coffee with enough sugar to thicken it and also a 1/4 tsp. of cardamom and brushed it over the top and then sent it back to the oven for eight minutes. My guests LOVED it! All that to say, once you have to dough recipe down, you can do all kinds of amazing things with this recipe!

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20 Sheila Hudson January 26, 2012 at 8:40 am

Looks delicious and a lot easier than I would have thought.

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21 Joan@Chocolateandmore January 26, 2012 at 8:59 am

This looks wonderful, love a good cheese danish, and I can see it with strawberry or blackberry jam added on top of the cream cheese. Yum.
Pinning and will be making soon!

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22 Chocolate, Chocolate and more Chocolate January 26, 2012 at 9:06 am

This is on my list now!

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23 Mel Free January 26, 2012 at 9:32 am

I want to make this for the weekend! I will let you know how it turns out for me. Thanks, again, for the recipe.

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24 Natasha Goodison January 26, 2012 at 9:35 am

Is it best to freeze before or after you bake?

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25 Little House on the Prairie Living January 26, 2012 at 9:41 am

After you bake:)

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26 Debbie Stone Perry January 28, 2012 at 6:25 pm

going to roll it out in the morning for breakfast. It looks so soft… is it ok to add more floiur?

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27 Little House on the Prairie Living January 28, 2012 at 6:56 pm

Yes, you can add more flour if you need to for a little firmer dough.

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28 Sherry February 2, 2012 at 7:01 am

Hi, this looks great. Can’t wait to try it for the super bowl..
Just wanted to verify that the type of flour could be unbleached All-Purpose?
Thanks, Sherry

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29 Merissa February 2, 2012 at 8:55 am

Yes Sherry, that’s what I use for this recipe:)

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30 Zoe S February 4, 2012 at 10:51 pm

This recipe is amazing! I spent an our trying to find a danish recipe that either didn’t use refrigerator aisle junk or take four days to make, and this was perfect. It was straightforward, easy, and delicious. Thank you!

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31 Stace @ SavingStace.com February 15, 2012 at 10:01 am

Oh my…this looks amazingly delicious! I need to buy sour cream and I can’t seem to get to the store fast enough! :)

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32 Michelle Marty Kane February 17, 2012 at 8:42 am

Coffee! But boy, does that look delicious…

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33 Lorrie February 17, 2012 at 8:52 am

You are so right about searching for a homemade Cream Cheese Danish recipe on the internet. This sounds amazing and I’ll make it for breakfast tomorrow morning. It also sounds like a great recipe to add a pie filling recipe on top of the cream cheese (cherry, apple, raspberry, etc.). Thanks!

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34 Mary Ellen Bass Osterhout February 17, 2012 at 8:58 am

kids had so school. . . .so we decided that leftover apple cobbler would be our “apple oatmeal” for breakfast. we even added milk and called it “apple pie a la mode”.

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35 Ronda Kaufman February 17, 2012 at 9:10 am

making it right now..

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36 Marci Townley Hallock February 17, 2012 at 9:40 am

Looks god – but it is dry multi grain cheerios at the computer this morning – waiting for the dogs to wake up for their walk…

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37 Monica Brazda Tanner February 17, 2012 at 9:52 am

thanks for the step by step in pictures!

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38 Estela Isaguirre February 19, 2012 at 7:46 pm

That looks delicious!

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39 Denise Tolley February 23, 2012 at 3:43 pm

I just made this today. Loved it! Easy to make & looks & tastes like it should have been something I slaved over. Thanks for posting it. Made my family’s day :)

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40 Bobbi February 27, 2012 at 4:49 am

Made this and it is great..thank you!! Love the dough also..it is beautiful.

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41 Amy Corpas March 4, 2012 at 12:01 am

This was soo yummy! I decided to do it because I had everything in the house and didn’t have to go to the store! I did not have any powder sugar for a icing, so I popped open a can of strawberry creme frosting and microwaved it and drizzled on top, and it was Yummy!!! Thank you soo much again!

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42 Steph March 4, 2012 at 3:19 pm

Loved the recipe and it was easy to make. My only concern is that I find the yeast smell very overpowering. Haven’t tasted it yet, it is cooling as we speak but was wondering if I can use a little less yeast next time?

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43 Merissa March 4, 2012 at 3:36 pm

How long did you let the dough sit? I try and only let it chill for about 2 hours, otherwise the yeast will get too strong.

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44 Steph March 4, 2012 at 7:14 pm

I only let it sit 2 hours. I tasted it once it was fully cooled and it tasted very good and only a little yeasty. I am wondering if maybe using onlt 1/2 tbsp of yeast would work?

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45 gail March 8, 2012 at 9:30 am

i made this recipe this morning, after a long search for a good, homemade cheese danish. it came out great. i added apricot butter over the cream cheese mixture. i did have some trouble transferring the dough to the baking sheet though, so it didn’t come out very pretty. i think next time i will cut dough in half and make 2.
thanks for this great recipe!

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46 Vivian March 25, 2012 at 1:52 pm

Today I tried the Cheese Danish recipe and it is very delicious and I would think much healthier than store brought! Very easy to make. Yummy!! Thank you! :)

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47 Laura March 31, 2012 at 5:27 am

Just about to pop this in the oven – just thought I would respond with a few questions (I am not a big time baker- just want to eat more naturally these days) – I don’t have a pizza stone, so I rolled on my counter then transferred to a cookie sheet lined with foil. (was not easy to do the transfer). Wondering if this will work, or if I should have prepared the pan differently? Guess I will find out in a few! Also – wasn’t sure how thick to roll it. Pictures helped some, but perhaps specifying under the pic would be nice, too! Thank you for the recipe!

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48 Merissa March 31, 2012 at 9:49 am

I roll the dough about 1/2 inch thick. The cookie sheet will work, next time you can probably just grease it. I actually just roll it out right on my stone pan now so no transfer!

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49 jenni tobiasson May 25, 2012 at 12:58 pm

Sorry, dumb? And maybe too late …. you have 1 T. Of yeast…..does capital mean tablespoon? Or is it a teaspoon?

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50 Merissa May 25, 2012 at 2:21 pm

Yes, it is one tablespoon.

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51 Nicole June 5, 2012 at 11:31 pm

Okay so I have been baking completely scratch since the beginning of this year. While at costco hubby wanted cheese danish and I just say I can make that. Well I couldnt find a recipe because all of them where start with crescent roll dough. So I was happy to find this. I also love the rest of the site I have been going though and picking out what recipes I’m going to do this week and what I will have to wait on. Any ways I am making the danish tomorrow and cant wait to see how it turns out

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52 Jenn July 29, 2012 at 7:03 am

Hi, I love your recipe, I”m not the kind of the crescent dough. I would like to know what kind of yeast do you use.
Thank You

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53 Merissa July 29, 2012 at 12:04 pm

I just use regular Instant yeast. (I buy mine in bulk from Sam’s Club.)

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54 Chandranana August 3, 2012 at 2:07 pm

Whoops! I didnt melt the butter w/the sugar & SC…. Wonder if that will still work. I put it in the stand mixer and let it spin. What do you think?

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55 Merissa August 3, 2012 at 5:58 pm

It should still be ok:)

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56 Patti August 10, 2012 at 12:32 pm

After you make it do you let it rise a bit …then bake it?

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57 Merissa August 10, 2012 at 12:34 pm

No, you can just bake it right away. It will rise the correct amount as it bakes:)

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58 Tammy August 14, 2012 at 5:39 pm

I have everything but sour cream in the house. Can I substitute the sour cream with something else? Looks delightful!

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59 Merissa August 14, 2012 at 8:13 pm

I haven’t tried it with anything else but you might be able to get away with ricotta cheese or maybe cream cheese.

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60 Seda June 29, 2013 at 8:29 am

I had the same problem when I made it last night. I did have some heavy whipping cream, though, which I added… maybe a Tbsp of lemon juice to, to thicken and ‘sour’ it. Worked just fine.

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61 Tammy August 16, 2012 at 9:07 pm

I just made this and it is so delicious! It didn’t come out as pretty but I know next time I will need more flour so the batter is less sticky. I placed apricot preserves on top of the cream cheese and about 3-5 minutes before the bread was done I brushed the top with a melted butter and sugar mix.

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62 Tammy August 16, 2012 at 9:08 pm

Oh and by the way, I made a trip to the store to buy sour cream. I read somewhere that when baking be careful to substitute sour cream for something else and I’m so glad because this danish is so good!!!!

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63 Na August 30, 2012 at 5:15 am

Can I substitute the butter for margarine?

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64 Merissa August 30, 2012 at 7:14 am

I do not use margarine so I’m not sure but you can try it.

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65 Erica September 1, 2012 at 1:13 am

I was so pleased to find this recipe – finally a real “from scratch” recipe!! I tried it this morning and it was delicious and beautiful. I added some cherry pie filling (my husband’s favorite) and I was the hero of the day! I put the dough together the night before and it came together easily in the morning. I did add a little more flour and I also baked a little longer but I think that’s because I didn’t roll it out thin enough. This recipe is a keeper. Thank you!

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66 Sonia September 9, 2012 at 5:17 pm

I would really love to try this. I was just wondering if you could omit the egg. If so what would be a good subsitution? Thanks

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67 Merissa September 9, 2012 at 8:09 pm

You can mix ground flax seed or flax meal with water to replace the egg. 1 T. flax and 3 T. water to replace 1 egg.

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68 Vanessa November 6, 2012 at 5:39 pm

You can also always use 1/4 cup applesauce in place of an egg! I have this in the oven now! (with an egg :/ )

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69 Merissa November 6, 2012 at 9:36 pm

Great tip!

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70 lynda September 10, 2012 at 5:47 pm

was happy to fine cream cheese danish recipe from scratch online it was easy to follow just waiting for the two hrs then in the oven it goes can’t wait to see how it turns out…while it in oven 15-20 minutes waiting…the wait is over it was great thanks you so much for the recipe…will be given it out to family and friends…..

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71 Merissa September 10, 2012 at 5:56 pm

I’m glad you enjoyed it!

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72 christin September 18, 2012 at 7:28 pm

This looks so delicious! I want to make it, but i’m confused. In your recipe, you say to use 1/4 c of butter, but in the picture, it looks like you are using a whole stick,which is 1/2 c. Do we use 1/4 or 1/2?

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73 Merissa September 18, 2012 at 7:37 pm

For one recipe use 1/4 c. of butter. I think when I took the pictures I made a double batch. :)

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74 christin September 18, 2012 at 7:43 pm

Oh ok, thanks so much :) I can’t wait to make it!

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75 christin September 21, 2012 at 4:46 pm

well, it just came out of the oven, and the braid unraveled! the sides are not connected at all :( it smells delicious, but i don’t know what went wrong. Do you have any tips for keeping it together?

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76 Merissa September 21, 2012 at 5:05 pm

I bet it will still taste good:) I just try and push the braid pieces together as much as possible before I bake but mine come undone also.

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77 christin September 21, 2012 at 5:19 pm

i’ll have to push them together next time i make this; and there will be a next time because it does taste very yummy :) thanks so much for this recipe :)

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78 Merissa September 21, 2012 at 5:20 pm

Well I’m glad it still tastes good!

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79 Karen October 23, 2012 at 9:44 pm

These look yummy-Thank you for posting a cheese danish recipe that doesn’t use refrigerated pastries-no one makes anything homemade anymore. Have you ever tried adding some jam on top of the cream cheese mixture?

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80 Merissa October 24, 2012 at 9:21 am

Yes, it’s super yummy with jam in it!

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81 Sarah October 30, 2012 at 5:53 pm

I just made this Danish for breakfast and I must tell you it’s amazing! Your directions were spot on. Plan on trying more of your recipes soon. Thanks!

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82 Tammie November 20, 2012 at 8:38 pm

I have to say this is one tasty recipe. I added a Raspberry puree to the cream cheese batter and then buttered and sprinkled powdered sugar on top. I will work on the braiding part but amazing…Simply amazing. Thank you

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83 Dawn Dunham Seevers November 21, 2012 at 11:23 am

I had to go find this recipe earlier since I couldn’t locate it in my mass of printed recipes. Thank God for Pinterest! Way better then the crescent roll version.

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84 Linda Christensen Applegate November 23, 2012 at 3:40 pm

I am making this now..have the dough in fridge!!

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85 Kerry December 12, 2012 at 1:31 pm

Thank you for this recipe. I made two of these last year for Christmas via bread maker recipe. Alas, my bread maker is not working but your recipe is so simple I don’t know why I needed my bread maker in the first place. I put apricot spread over the cream cheese and very carefully shaped the braid into a wreath. I thought it would make an ideal breakfast treat for St. Lucy’s feast day tomorrow!

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86 Lisa/Fresh Eggs Daily Farm Girl December 13, 2012 at 6:45 am

New fan here from Frugal Days. This looks so good. I will definitely be trying it. If you haven’t already, I would love for you to come visit me at Fresh Eggs Daily and share at my weekly Farm Girl Blog Fest: http://fresh-eggs-daily.blogspot.com/2012/12/farm-girl-friday-blog-fest-12.html

Happy Holidays!
Lisa
Fresh Eggs Daily

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87 Nancy@livininthegreen December 13, 2012 at 8:58 am

This looks scrumptious…cheese danish is my FAVORITE! Thanks for the recipe!

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88 Alejandrina December 28, 2012 at 3:29 pm

I was wondering if I could slice strawberries and add them on top of the cream filling before baking or if the strawberries would burn or something?

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89 Merissa December 28, 2012 at 3:31 pm

I think it would turn out ok. Otherwise you can make an easy strawberry puree by blending the strawberries first or you could even mix the strawberries in with the cream cheese before you spread it on.

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90 Shy December 31, 2012 at 5:43 pm

This was AMAZING! The Hubs and I loved it. I added some blackberry jam on top, and it was absolutely delish. Thank you so much for sharing! I’m so glad that I stumbled across your page on fb. Love your blog!

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91 Merissa December 31, 2012 at 9:06 pm

Woohoo! So glad you liked it!

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92 jenalee fortner January 15, 2013 at 9:05 pm

I have to tell you, I have been having the same problem. That is every time I looked for a cream cheese danish recipe I was bombarded by the “almost from scratch” recipes. I wouldn’t use a tube of crescent rolls to make crescent rolls, let alone a decadent pastry!

Thank you for this recipe. It was so delicious and so much easier than I ever dreamed. Next time I make it I will roll my dough a little thinner, but then it will need a little more filling.

Thanks again, loved it!

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93 Arie February 2, 2013 at 4:51 pm

This is a good recipe, however, it took about 30-45 mins to bake. I would recommend baking this @325 F for 30-45 mins. This amount of dough is impossible to bake in the time stated @350 F.

Secondly, my bottom browned way too dark. Thank goodness I caught that BEFORE it burned completely black.

My braid was SUPER goregous.

Thanks for the recipe.

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94 Merissa February 2, 2013 at 9:07 pm

I’m sure it varies from oven to oven, thanks for sharing! :)

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95 MARY February 13, 2013 at 1:44 pm

THIS IS A GREAT RECIPE!!! I MADE IT LIKE THE RECIPE CALLS, I HAVE ADDED CHERRY PRESERVES, AND APPLE FILLING..WHEN EVER I MAKE IT EVERYONE TELLS ME IT TASET BETTER THAN SOMETHING YOU WOULD BUY AT A BAKERY!! I DO CHANGE A FEW THINGS LIKE .. I DO NOT STIR ON THE STOVE.. I MELT THE BUTTER IN THE MICROWAVE THEN ADD THE SOUR CREAM (WHICH COOLS IT) SUGAR, SALT THEN THE EGG, AND THEN THE YEST MIX (THAT HAS SAT FOR 5 MINUTES) THEN THE FLOUR.. OH, I USE DUCK EGGS WHEN I HAVE THEM.. IT ALWAYS TURNS OUT GREAT!! THANK YOU FOR THIS GREAT RECIPE!!

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96 Nichole February 13, 2013 at 2:26 pm

Thanks so much for this recipe! I will be making it today! It looks delicious! I’ve been searching the internet for a while today and all I could find was crescent roll this and pastry sheet that! It’s sooo good to find a danish recipe from scratch. :) Thanks!

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97 Caretomo February 25, 2013 at 7:12 pm

This recipe is wonderful! Thanks for your work.
I made this for my girlfriend and myself.
It was gone between the night I made it and post-coffee the next morning.
I’m actually here a second time to make it again. :D
love and stuff to you kind miss/mrs- C.

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98 Teresa March 19, 2013 at 4:18 pm

I would love to make this. Read through comments and noticed you mentioned you used instant yeast. I only have active dry yeast. Do you know if I have to adjust the 1 T. amount of yeast if I use active dry? Would I have to let it rise longer, too? Thank you.

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99 Merissa March 19, 2013 at 4:21 pm

I honestly am not sure of the difference, I just Googled it for a bit and it doesn’t look like there really is so I would use the same amount :)

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100 Sheryl March 25, 2013 at 8:16 pm

I agree with the no crescent rolls! There is nothing like homemade! Thank you for putting this up. I am going to make it for Easter. Especially because the jewish bakery who makes the best danish is close for passover! How many people would you say it served? Wondering if I should double or triple for about 25 people ? Thanks again so excited to try this.

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101 Merissa March 25, 2013 at 8:19 pm

I would say this serves 8-10 at best, you’d want to triple it for 25. Enjoy!

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102 Sherry April 25, 2013 at 6:23 pm

Thank you for recipe. I made the Danish this afternoon. My braid was not pretty like yours, but it was delicious! My husband said “just like pastry dough.” I added sour cherries to mine and didn’t have sour cream so I used plain yogurt. My grandson has nut allergies and has had to give up a lot of goodies, until now. He’ll be happy tomorrow.

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103 Merissa April 25, 2013 at 7:37 pm

Excellent, I’m so glad it turned out for you!

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104 Hannah August 13, 2013 at 6:30 pm

I have made these several times and it’s one of my favorite recipes now!
Just wondering…would it work to make these the night before for an early-morning treat (or will it get soggy)?

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105 Merissa August 13, 2013 at 7:33 pm

I make this ahead all the time and it doesn’t get soggy unles syou leave it in the fridge for a couple days, so the night before you should be fine!

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106 Shari Williams August 17, 2013 at 1:31 pm

This is so good and my family loves it. It was gone in minutes. My husband has ask for this instead of a birthday cake, it is that good. I did add a sugar icing to mine. I want to make it for church. Do you think I could make individual ones out of the dough. I think this would be easier for people to take. Thank you so much for sharing this recipe again it was so yummy.

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107 Merissa August 17, 2013 at 8:59 pm

I’m sure you can make individual ones!

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108 Adina November 8, 2013 at 7:38 pm

This recipe looks amazing, I am going to try it this weekend! Although I am a little confused.. Do I add the egg to the yeast mixture and then add it to the saucepan/sour cream mix? Then add flour to that in the saucepan? Looks like the dough is in a different bowl and not in the saucepan. Please clear this up for me!

Thanks so much!

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109 Merissa November 8, 2013 at 7:56 pm

I add the dry ingredients together and then the egg and the yeast. The sour cream mix is the only thing in the saucepan and you add that to the rest of the mixture once it’s cooled down.

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110 Kelli A. December 29, 2013 at 9:36 am

Thanks for the recipe. We made it once and it was delicious. I subbed GF flour 1:1 and everyone in the family really enjoyed it. I’m making it a second time today and wondering, if after folding the sides over, should it rest a bit to allow it to rise some? Yours looks much lighter than mine and wondering if that is why. It was still delicious but pretty dense. Thanks so much!!

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111 Linda Steiger December 30, 2013 at 4:36 pm

I love the look of this so used my sweet bread dough recipe today to make it using your braided style. I had some extra cream cheese mix in the freezer so put some down the center – however, I guess I used too much. My dough usually rises again before baking but it became a MONSTER after only 30 min. and the cream cheese oozed all over , haha. Was able to kind of shove it together on the sheet and bake it – it would feed 5,000 I think, haha. Next time I’ll try it without the 2nd rise as I really love the concept of this. Thanks for posting.

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112 Christine February 27, 2014 at 8:08 am

I am so grateful to find your website. I absolutely love to cook/bake from scratch. It is very hard to find websites that offer from scratch recipes. Thank you for making it easy.
On to my question: Do you have a download app or just your website?
Again, thank you.

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113 Merissa February 27, 2014 at 11:50 am

Just the website for now but we are working on a mobile site that should be ready next month :)

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114 Virginia April 16, 2014 at 3:48 pm

I was so happy to finally find a “scratch” recipe for cream cheese danish. Thank You! You are awesome! I mixed the dough last night and put it together and baked it today. Your recipe and instructions are easy and much appreciated. I took your suggestion of adding a sweet powdered sugar glaze, and the results are amazing! I will never again have store bought cream cheese danish. Thanks again.

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115 Jenni April 20, 2014 at 1:41 pm

Made this for Easter breakfast. It is yummy!! Thanks for the recipe!

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116 Rachel Rita April 24, 2014 at 12:15 pm

I am so happy to have found your website. I can’t wait to try this recipe. My honey is loving the fact that I am getting back to baking from scratch, but it is also something that I enjoy and am loving as well. I bought some jam and will be adding a glaze topping, so wish me luck and please keep those recipes coming, it is very much appreciated.
Thank you

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