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Cream Cheese Danish Recipe From Scratch

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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 cup warm water
  • 1 Tablespoon yeast
  • 1/2 teaspoon sugar
  • 1/2 cup sour cream
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 2 cups all-purpose flour
  • 1 8oz package cream cheese
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract

Cream Cheese Danish Recipe From Scratch

Mix together the warm water, 1/2 teaspoon 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 on a low heat. 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 cup 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 to print out this Cream Cheese Danish Recipe? Grab it below!

Cream Cheese Danish Recipe From Scratch
5 from 1 vote
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Cream Cheese Danish Recipe

Ingredients

  • 1/4 cup warm water
  • 1 Tablespoon yeast
  • 1/2 teaspoon sugar
  • 1/2 cup sour cream
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 2 cups all-purpose flour
  • 1 8 oz package cream cheese
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Mix together the warm water, 1/2 teaspoon sugar, and yeast. Let it sit in a separate bowl for 5 or so minutes.
  2. In a saucepan, mix together the sour cream and the butter on a low heat. Stir together until the butter melts. Make sure you are continually stirring so it doesn't burn.
  3. 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.
  4. Add the egg to the sour cream mixture and then mix in the yeast.
  5. Add in the flour and mix well. Mine is not mixed well in this picture. 🙂
  6. Another breakfast idea! Homemade Toaster Strudels
  7. 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.
  8. Mix together the 1/4 cup sugar, cream cheese, and vanilla extract. It helps if the cream cheese is softened.
  9. Roll out the dough like you are rolling out pizza dough.
  10. Cut slits on either side of the dough about 2 inches long.
  11. Spread the cream cheese mixture in the center of the dough.
  12. 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!
  13. 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.

Looking for a little spin on this recipe? You have to try my Apple Danish Braid in the fall!

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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Reader Interactions

Comments

  2. 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! 🙂

    Reply

    • This is my Moms favorite dessert and I’ve been searching online for a great recipe from scratch. This one looks great! The pictures will most likely be very helpful to me, as I am relatively new to baking. I think I will try this out this weekend. Thank you!

      Reply

  5. 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!

    Reply

  8. 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!

    Reply

  10. 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!

    Reply

  11. 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

    Reply

  13. 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.

    Reply

  14. 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!

    Reply

  23. 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

    Reply

  24. 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!

    Reply

  27. 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!

    Reply

  28. 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”.

    Reply

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

    Reply

  33. 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 🙂

    Reply

  35. 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!

    Reply

  36. 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?

    Reply

      • 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?

        Reply

  37. 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!

    Reply

  38. 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! 🙂

    Reply

  39. 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!

    Reply

    • 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!

      Reply

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

    Reply

  41. 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

    Reply

  42. 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

    Reply

  43. 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?

    Reply

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

    Reply

      • 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.

        Reply

  46. 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.

    Reply

  47. 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!!!!

    Reply

  49. 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!

    Reply

  50. 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

    Reply

  51. 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…..

    Reply

  52. 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?

    Reply

  53. 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?

    Reply

  54. 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?

    Reply

  55. 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!

    Reply

  56. 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

    Reply

  57. 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.

    Reply

  59. 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!

    Reply

  62. 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?

    Reply

    • 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.

      Reply

  63. 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!

    Reply

  64. 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!

    Reply

  65. 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.

    Reply

  66. 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!!

    Reply

  67. 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!

    Reply

  68. 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. 😀
    love and stuff to you kind miss/mrs- C.

    Reply

  69. 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.

    Reply

    • 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 🙂

      Reply

  70. 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.

    Reply

  71. 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.

    Reply

  72. 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)?

    Reply

    • 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!

      Reply

  73. 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.

    Reply

  74. 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!

    Reply

    • 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.

      Reply

  75. 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!!

    Reply

  76. 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.

    Reply

  77. 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.

    Reply

  78. 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.

    Reply

  80. 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

    Reply

  81. A million years ago (the 80’s), my mom took a bread making class and made this with many variations of fillings! I’m so glad to see you post it. It’s so much better from scratch and really not difficult to make. 🙂

    Blessings on your day,

    Jenny

    Reply

  82. Hi Merissa! I just made this tonight, and I’ve made this recipe many times before. I just wanted to comment because this is the recipe that made me discover your webpage! How’re things on the homestead? My facebook doesn’t display your posts on my news feed for some reason, even though I am following and friended you. Miss your posts, and thanks for being an inspiration to me!

    Reply

    • Hi Lori! I’ve pretty much given up on Facebook, it rarely shows anything we post anymore, but I’m still here! Make sure to sign up for the weekly newsletters to stay on top of the new posts. 🙂

      Reply

  83. Just wanted to say I haven’t made your recipe yet but it’s quite similar to one I found on another site. BUT what I love about yours is the super clear instructions and the braiding idea…the other recipe called for making x’s in the top of the dough before baking! I must say I like braiding better, I plan on filling this lovely goodness with cooked applefilling and cream cheese as well as doing a small second rise. The lower cooking settings…I have an electric oven and 350 for that things is more like a 375…it’s an overachiever 🙂

    Great recipes I’ve been looking at your website ever sense I found a cloth pad idea… I now have my own pattern created by myself which I love but you helped me on the journey of cloth pads…So thanks

    p.s South Dakota sounds beautiful, I’d love to move out west

    Reply

  84. I made your cream cheese danish and that thing didnt even last over one day. I couldnt stay out of it myself,and sent it to work with my husband and he ate over half of it before 11 a.m. That danish is not only easy to make but just out of this world great tasting. Mine wasnt put together as pretty as yours,but with practice i’ll get there. 🙂 I love your recipes. Made the banana cake and put a small layer of cream cheese icing on it and it is so good with a cup of coffee. That went to work with my husband as well to share. Love your “littlehouseliving”. So glad i found you.

    Reply

  86. Hi…I’m working on this now and I’m not sure I’m doing something right. My dough came out really soupy, more like a batter than a dough. Is this right? I’m thinking I might need to knead it in some flour in order to roll it out. Any suggestions?
    I’m really into looking for from scratch recipes like this one for our favorite store bought treats. Hoping this one works out for me. Thanks!

    Reply

    • Hi Joan, I’m not sure why it would have done that after the flour was added. I would try adding in a bit more and kneading to try and get it to firm up.

      Reply

      • Hi Merissa
        Thanks for the reply. I did knead it in a bit of flour after I took it out of the fridge and it worked just fine. In fact, it was wonderful! My hubby couldn’t wait for it to cool, he had to try it NOW! 🙂 Thanks for the wonderful recipe. I will definitely be making this again. Looks like we’re going to have a bumper crop of raspberries and I can’t wait to add some of them to the filling. Take care!

        Joan

        Reply

  88. This recipe is gonna keep me busy today…my hubs thanks you in advance 😉 I’ll let you know how it turned out…thanks for sharing this recipe and all the wonderful pics ♥

    Reply

  89. I have dough in fridge I am leaving it until tommorow but after reading comments I realized I used a stick of butter not a quarter of a cup how do you think it will turn out?

    Reply

  90. I didn’t hear back from you about using the extra butter but I’m going to try as is I will let you know how it turns out

    Reply

  92. I made it I added strawberry jam and glazed it. I also did an egg wash before I baked it. It was fabulous, the extra butter didn’t seem to spoil it at all it got rave revues! Thanks so much for this recipe I will try it again with the right amount of butter.

    Reply

  93. I bought some blueberry stilton today and said “Damn…I wish I could put this in a danish!” Your recipe looks easy and I think it will work.

    Reply

    • I am a island girl from the caribbean. A beautiful twin island state by the name of Antigua and Barbuda. I love baking from scratch bcuz to me it tasted better. Dying to try this recipes. Will send a pic of my finish product. Thanx

      Reply

  94. I made this recipe for the first time last year and it is a big hit my family loves it, today I am going to put chocolet in with the cream cheese our ten year old is a choc lover???, I have been putting raspberry preserves in lately and hubby just loves it. I make everything from scratch since making the leap and ONLY using organic ingrediants so to find such a great recipe is ABSOLUTLY awesome??? thank you for sharing this recipe with us???

    Reply

  95. I made this today and it was amazing!!!! Definitely saving this. I froze the leftovers for quick breakfasts in the morning.

    Reply

  96. I’ve made this a few times and every time, everyone loves it! I’ve added orange zest to the dough for a little punch of flavor, I’ve put an egg wash before baking for a nice shine, fruit filling, etc. It’s always a hit!

    My wedding is coming up and we’re planning a day after brunch for out of towers and the wedding party. I’d love to make some of these ahead of time. If I make, bake and freeze, what is the bake/thaw time for it?

    Reply

  97. Hello! I’m trying out this recipe for the first time as a belated bday treat for my husband. I’m excited to see how it turns out, it’s my first time making a danish!
    I enjoyed the pictures for your recipe, and I am a visual learner, which helps me to know what the slits and braid should look like. Just a little constructive criticism I want to share. It would be good to know the dimensions when rolling out the dough. I also am guessing to roll it to about 1/4″ Thanks again for sharing! 🙂

    Reply

  99. Have made this several times for work parties, and they keep asking for it! I have discovered piping the cream cheese and jam on the dough is very easy. Thanks for photos along with the instructions. They make the recipe even easier to follow.

    Reply

  101. Wow, that looks amazing! I came over from the Pretty Pintastic Link Party and decided to drop you a comment to let you know. I also pinned this on my Pintrest board “Bread”. Hope to see ya around my friend.

    Reply

  104. This not only looks so delicious but it looks so pretty too. Thank you for sharing this masterpiece on Happiness is Homemade link party.

    Reply

  109. Your Cream Cheese Danish looks delicious! I really appreciate you sharing with us at Full Plate Thursday and hope you are having a safe and enjoyable weekend.
    Come Back Soon!
    Miz Helen

    Reply

  110. Congratulations!
    Your Post is featured on Full Plate Thursday this week. Thanks so much for sharing with us and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

    Reply

    • If you click on the “Print Friendly” button near the bottom of the post you can click to delete any part of the post that you don’t want to print so that you can just print the recipe.

      Reply

  112. Im making this today(Friday) to take to my in laws Monday for Christmas breakfast. Should I freeze it and take it out Sunday evening so it’ll be thawed out by Monday morning? Thank you!

    Love this recipe!

    Reply

  113. Many years ago my mother-in-law made a wonderful cheese danish and I never got the recipe. Since she passed I have looked for a replacement recipe for years. Like you said, most are not even worth trying, not when they say to use a can of crescent roll dough. Other recipes call for 6 or more cups of flour! Too much when there’s only two of us. Also, I only use organic ingredients and didn’t want to waste it on a recipe that I may not like.

    Then I came across your recipe. It sounded good and it was the right size, so I made it Friday. It was good when it came out of the oven but the next day when all the flavors had mellowed it was so good it could bring tears to the eyes of a pastry lover! It didn’t last long.

    My husband just yelled from the kitchen that he wanted more danish. This one’s a keeper. Thank you so much!

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  115. This recipe is awesome. I did however change a couple things.
    The first thing was I made a blueberry sauce out about 15 or so blueberries, 1/4 cup of white sugar and a tbsp of cornstarch. (Making sure to make a cornstarch liquid with an oz of water)
    It turned out awesome!!!
    And it was so good i made it again. Only this time I split the dough into 2 equal pieces. I couldnt find a storage container big enough to keep the first one in.
    Thanks again for the awesome recipe.

    Reply

  116. This recipe makes the most delicious tasting coffee cake and it has become our family favorite. It turns out every time without fail. Just had to thaank you for the recipe.

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  117. Thank you for that fine recipe. I wanted some raspberry flavor so I bought some jam to top off the cream cheese. I also did the other half with apricot for my wife’s taste. I boosted the baking time to 25 minutes. Made this three times and great each time. I still need practice on the braid but it still eats well.

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  119. This is the worst dough recipie I have ever used! Your instructions are very poor. I had to figure out what sugar proportion To use for each piece because you don’t explain anything.. The dough stuck to everything and was very difficult to use. what is the rough dimensions of lengths of cuts and ratio of base material ( cream cheese mixture ). Your proportion’s Of mixtures are way out to lunch!! I had enough CReam cheese mixture to make a whole other one. what a waste!!

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  122. I just made this recipe and it came out deeelish… My family loves it so this will be another once a month baking recipe (unless we will have a guest).

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