Heavenly Cheese Danish

The Heavenly Cheese Danish is a warm, buttery pastry coiled with sweet cream cheese filling and finished with a glossy brush of maple syrup. It’s a comforting and elegant treat that captures the essence of homemade bakery goodness—perfect for weekend mornings or a special brunch table.

Why You’ll Love This Recipe

I love how this recipe combines a flaky, enriched dough with a velvety smooth cream cheese center. It’s the kind of pastry that feels luxurious but is completely doable at home. The overnight dough fermentation deepens the flavor and gives me a head start in the morning. Plus, the hint of maple syrup on top adds a subtle sweetness that’s hard to resist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 packages (1/4 ounce each) active dry yeast

• 1/2 cup warm water (110° to 115°F)

• 4 cups all-purpose flour

• 1/3 cup granulated sugar

• 2 teaspoons salt

• 1 cup cold butter, cubed

• 1 cup 2% milk

• 4 large egg yolks, room temperature

• 3 teaspoons ground cinnamon

• 12 ounces cream cheese, softened

• 1/3 cup sugar

• 1 large egg, separated

• 1 tablespoon water

• 2 tablespoons maple syrup

Directions

1. I start by dissolving the yeast in warm water and letting it sit until foamy, about 5 minutes.

2. In a large bowl, I mix the flour, sugar, and salt, then cut in the cold butter until the mixture turns crumbly.

3. I stir in the milk, egg yolks, and yeast mixture to form a soft, sticky dough. I cover and refrigerate it for at least 8 hours (up to 24 hours).

4. After chilling, I punch down the dough and divide it into four portions. Each one gets patted into a 9×4-inch rectangle.

5. I sprinkle 3/4 teaspoon of cinnamon over each rectangle, cut them lengthwise into four 9×1-inch strips, twist each strip, and coil them loosely.

6. I press an indentation into the center of each coil and fill it with a tablespoon of cream cheese mixed with sugar and egg yolk.

7. I cover the coils and let them rise in a warm spot for about 45 minutes, until doubled in size.

8. I beat the egg white with water, brush it over the dough, and bake at 350°F for 15–20 minutes until golden brown.

9. Once baked, I brush the warm pastries with maple syrup for a lovely finish.

Servings and timing

• Servings: 16 rolls

• Prep Time: 50 minutes

• Rise/Chill Time: 8 to 24 hours refrigeration + 45 minutes rising

• Baking Time: 15–20 minutes

• Total Time: About 1 hour 10 minutes (active time)

• Calories per serving: 359 kcal

Variations

I like to switch things up depending on the season or mood:

• Fruit Fillings: I sometimes use raspberry or blueberry jam in place of or alongside the cream cheese.

• Nut Toppings: A sprinkle of chopped walnuts or almonds adds crunch.

• Flavor Twists: I’ve tried lemon zest in the filling for brightness or a dash of cardamom in the dough for warmth.

• Glaze Swap: Instead of maple syrup, I occasionally drizzle with a simple powdered sugar glaze.

• Savory Version: I omit the sugar and fill with herbed goat cheese or ricotta with sun-dried tomatoes for a savory brunch option.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 5 days. To reheat, I pop them in a 300°F oven for 5–7 minutes to restore the texture. I avoid the microwave—it tends to make the dough rubbery.

For longer storage, I wrap each Danish in plastic wrap and freeze them in a sealed container. When I want one, I let it thaw at room temperature and warm it briefly in the oven.

FAQs

How long can I refrigerate the dough before baking?

I typically refrigerate the dough anywhere from 8 to 24 hours. The longer chill deepens the flavor and makes the dough easier to handle.

Can I make the cream cheese filling ahead of time?

Yes, I often make the filling a day in advance and store it in the fridge. I let it soften slightly before using so it spreads easily.

What if I don’t have maple syrup for brushing?

No problem—I sometimes use a honey glaze or even skip the final brush. The Danish is still delicious without it.

Can I freeze the unbaked Danishes?

I prefer baking first, then freezing. The risen dough can be tricky to manage frozen, but fully baked Danishes freeze and reheat beautifully.

Why is my dough tough instead of soft and flaky?

If I overmix or skip the refrigeration, the dough can turn out dense. Keeping the butter cold and allowing for a long chill helps maintain that tender texture.

Conclusion

The Heavenly Cheese Danish is my go-to when I want something that feels both cozy and refined. With its buttery dough, creamy filling, and beautiful presentation, it’s the kind of pastry that makes any morning feel special. Whether I serve it warm from the oven for brunch or stash a few in the freezer for an easy treat later, this recipe never lets me down. It’s simple enough for a weekend project and stunning enough to share.