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.
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
Mix together the warm water, 1/2 t. sugar, and yeast. Let it sit in a separate bowl for 5 or so minutes.
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.
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.
Add the egg to the sour cream mixture and then mix in the yeast.
Add in the flour and mix well.(Mine is not mixed well in this picture, lol.:) )
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.
Mix together the 1/4 c. sugar, cream cheese, and vanilla extract. It helps if the cream cheese is softened.
Roll out the dough like you are rolling out pizza dough.
Cut slits on either side of the dough about 2 inches long.
Spread the cream cheese mixture in the center of the dough.
Fold the flaps of dough back over the center to make it look like a braid. Bake at 350F for 15-18 minutes.
Yum! If you want you could create a sweet glaze with powdered sugar and milk. I'm going to make a glaze with mashed up strawberries and a little sugar.
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{ 48 comments… read them below or add one }
This looks delicious! You are a great baker!
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!
Beautiful tutorial – too bad I’m laying off the sweets for a while! This one looks really good! Perhaps later…
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!!!
I’m glad you did too!
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!
Yes I’d love to hear what you think! Ours was gone in 2 days…just from the 2 of us:)
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!
Wow! This looks amazing! Almost too pretty to eat . . . almost
Thanks for sharing on the Homestead Barn Hop!
~AFG
Megan Jenelle @ A Blossoming Homestead
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!
How pretty!
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!
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
Yes, lower case t = teaspoon and capital T = Tablespoon.
Is there a easy to print recipe here? or am I just missing it?
Just click the little green Print Friendly button at the bottom of the post to print.
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.
I have this recipe for buttery crescents if you are interested! http://www.littlehouseliving.com/homemade-crescents.html
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!
Looks delicious and a lot easier than I would have thought.
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!
This is on my list now!
I want to make this for the weekend! I will let you know how it turns out for me. Thanks, again, for the recipe.
Is it best to freeze before or after you bake?
After you bake:)
going to roll it out in the morning for breakfast. It looks so soft… is it ok to add more floiur?
Yes, you can add more flour if you need to for a little firmer dough.
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
Yes Sherry, that’s what I use for this recipe:)
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!
Oh my…this looks amazingly delicious! I need to buy sour cream and I can’t seem to get to the store fast enough!
Coffee! But boy, does that look delicious…
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!
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”.
making it right now..
Looks god – but it is dry multi grain cheerios at the computer this morning – waiting for the dogs to wake up for their walk…
thanks for the step by step in pictures!
That looks delicious!
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
Made this and it is great..thank you!! Love the dough also..it is beautiful.
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!
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?
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.
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?
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!
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!
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!
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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