Go Back

Homemade Cream Cheese Danish



  • 3/4 cup whole milk warm 105-110°F
  • 2 1/4 tsp active dry yeast
  • 1 egg room temperature
  • 2 egg yolks room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 tablespoons butter room temperature
  • 12 tablespoons butter chilled cut in 1/2-inch chunks

Cream Cheese Filling

  • 8 oz cream cheese softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1-3 tsp lemon zest


  • 1 cup powdered sugar
  • 2-3 TBSP milk
  • 1/2 tsp vanilla


  1. In a glass measuring cup (or any cup large enough), add 3/4 cup of warm milk, 1 tablespoon of sugar and 2 1/4 teaspoons of active dry yeast. Set aside to proof. Next, in the bowl of your stand mixer, add your flour, 2 tablespoons of sugar and salt. Mix just to combine and then add your room temperature butter. Mix until it is fully combined and then gradually add your cold butter while mixing, 1 piece at a time. Once all of your butter pieces are added and pressed into the dough, yet still in once piece, add your yeast mixture and vanilla and mix just until combined. You will still see your chunks of butter and this is a good sign. Use a spatula to scrape the sides and bring all of the dough together and tightly cover with plastic wrap and refrigerate overnight.
  2. The next day, or up to 3-4 days later, sprinkle some flour over your dough and with your dough hook, knead just until it comes together. This will only take about a minute or so. Wrap the dough in plastic wrap and allow to come to room temperature before the next step.
  3. Once your dough is room temperature, roll it out to about a 16 X 20-inch rectangle. Doesn't have to be exact. Use as much flour as you need to to keep it from sticking, but be sure to dust off any excess flour before folding. To make your first turn (or fold), fold one short end over the middle and bring the opposite end over, just like folding a letter to fit into an envelope
  4. Next, place the dough seam side down and roll it out into a smaller rectangle than the first. It should be about 8 X 16-inches. Again, fold one short end up to the middle and the other end over like a letter. Roll it out once more into an 8 X 16-inch rectangle, fold like a letter, then wrap and chill for one hour while you work on your filling.

  5. Starting with room temperature cream cheese, mix in 1/4 cup of sugar, 1/2 tsp vanilla, 1 egg and up to a tablespoon of lemon zest. I love the lemon flavor in this filling so I often add close to a tablespoon of zest. 1-2 teaspoons is sufficient if you just want a slight hint. Combine until everything is incorporated and the filling is smooth. Cover and refrigerate while you shape your dough.
  6. Take your dough out of the refrigerator and allow it to come back to room temp a bit. Roll your dough out to 10 x 15". Cut into 6-8 squares and drop 1-2 Tablespoons of the cream cheese filling. Pinch the opposite corners together to meet in the center. Place on a parchment lined baking sheet and allow to rise for one hour or until puffy.

  7. Bake in a 350 degree oven for about 15 minutes or until lightly golden and cheese filling is set.

  8. Prepare your icing using powdered sugar, vanilla and enough milk to create a thick drizzle. Glaze after cooling.