Cream Cheese Danish

This is probably my favourite sweet yeast dessert. Actually, I love it for breakfast. And the recipe makes four large danish that freeze beautifully.

 Can also be made as individual Danish.

Home Cookin Chapter: Recipes From Thibeault’s Table

Cream Cheese Danish Coffee Cake
Source: Home Cooking Magazine

1 c sour cream
1/2 c sugar
1/2 c butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 c warm water
2 eggs beaten
4 c all purpose flour

Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until
warm and sugar is dissolved. Cool to room temperature.

In large mixing bowl, dissolve yeast in warm water.

Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a
very soft dough. Put in fridge overnite to rise. (May be done same day. Put
in fridge for about 2 to 4 hours, and then proceed.

Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide
dough into 4 equal pieces and roll each piece out to 12 X 8 inches.

Spread 1/4 of filling on to each piece and roll jellyroll style from long
side. Pinch seams and ends to seal. Place seam side down on buttered baking
sheet and cut X’s in top. (About 6 X’s) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long.

Cover and let rise until about
double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or
until golden. Let cool on wire racks,


2 packages 8 oz. cream cheese
3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt

Filling: To make filling beat together cream cheese with sugar, add egg and
vanilla extract and salt


2 1/2 c confectioners sugar
1/4 c milk
1 t. vanilla extract
toasted sliced almonds.

Combine the first 3 ingredients for
glaze and drizzle over loaves with toasted almonds

19 Comments Add yours

  1. phanitha says:

    This sounds and looks really yumm..!!!

  2. Donna-FFW says:

    OOOHHH!! How delicious looking! Just found your blog, looks like lotsa great stuff here!! Fantastic pictures!

  3. Amanda says:

    This looks so wonderful! Will be saving this recipe to try myself 🙂

  4. Unknown says:

    I had to bookmark this one. It looks so scrumptiously delicious!

  5. Unknown says:

    That danish looks good!

  6. Used the filling in a Mardi Gras King Cake for a friend that was displaced after Katrina. It turned out great!

  7. Nonnie says:

    Thanks for posting this delicious recipe. I made it for Easter and everyone loved it!

  8. op says:

    At what point can these be frozen? Thank you

  9. I freeze them glazed and topped with the toasted almonds. Just make sure they have cooled completely. Wrap in plastic wrap and slip into zip lock bags.

  10. JAN ROBINSON says:


  11. jazzmyneb says:

    How to shape/roll out the individual ones?

  12. I just cut the dough into two or three inch squares. Fold each corner into the middle so that they just touch. Make a small indent and fill with cream cheese filling.

  13. Unknown says:

    Ann, when you leave the dough to rise for the second time, do the filled danishes have to be left out on the counter or do you put them in the fridge? Thanks!

  14. Elizabeth once you have filled the danish, you leave them on the counter to rise. ~Ann

  15. Deb says:

    Ann, I wonder if this would work as a non-dairy danish – with coconut milk and oil replacing the milk and butter in the dough and toffuti soy cream cheese as the filling? I'm sure it wouldn't taste as good but it might work?

  16. Lani says:

    Hi Ann, I rolled mine up jelly roll wise and they never flattened. How do you get your shape. They are absolutely delicious though.

  17. Lani, you don't want to roll it tight though into a log. More like a flat log. I edited the post to add a photo of what the shaped danish looks like before baking. Hope this helps.

  18. Lani says:

    would it work if you just folded it rather than rolled it?

  19. Lani, I think that as long as you can pinch the seam to hold it together, you can accomplish the shape which ever way works for you.

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