Sweet Cream Cheese Danish Swirls

Danish Twists with Cream Cheese Filling are an irresistible delight, crafted from tender, sweet yeast bread dough. Each golden-brown twist cradles a luscious, tangy cream cheese center, all crowned with a generous drizzle of sweet powdered sugar glaze. These pastries offer a perfect harmony of textures and flavors, making them an ideal treat for any special breakfast or brunch occasion.

Contents

A Sweet Memory: My Childhood Introduction to Cream Cheese Danish

Long before the age of instant information from the internet, my mom was a master at uncovering the latest and greatest finds through her social circles – bridge club, church gatherings, and university friends. One particular summer, the buzz was all about the Sara Lee outlet, nestled in the bustling metropolis of Des Moines, a solid 30 miles south of my quiet hometown. Their famed Cream Cheese Danish was the talk of the town, and naturally, my sisters and I were utterly perplexed. What on earth was cheese doing in a sweet roll? We pictured savory cheddar or pungent Parmesan, utterly confused by the concept of “cheese danish.” Who would possibly eat such a strange combination?

Danish Twists with Cream Cheese Filling on a white plate with a red handled fork.

Why These Homemade Cream Cheese Danish Twists Are a Must-Bake

My pre-teen self could hardly fathom the idea of “cheese” in a sweet breakfast pastry. The thought conjured images of sharp, savory cheeses, a stark contrast to the sugary delights I adored. Yet, my mom, ever the adventurous one, brought home a case of those cream cheese-filled danishes for the freezer. It was a revelation. That initial nibble transformed my skepticism into pure adoration. These homemade Danish Twists with Cream Cheese Filling are a heartfelt tribute to those first memorable pastries I tasted in the 1970s, now elevated to an even more exquisite level.

A Divine Fusion of Flavors: If you’re a devoted fan of both rich cheesecake and soft, flaky Danish pastries, prepare to be smitten. This recipe beautifully marries the creamy tanginess of a classic cheesecake filling with the tender, sweet embrace of a yeast-leavened Danish dough. It’s an indulgence that truly offers the best of both worlds.
A Taste of Nostalgia, Elevated: For many, the name “Sara Lee Danish” evokes warm childhood memories. This homemade version doesn’t just remind you of that beloved store-bought classic; it surpasses it. The freshness, the quality of ingredients, and the love poured into each twist create a flavor and texture that’s simply unmatched by anything pre-packaged.
The Unrivaled Joy of Homemade: There’s an undeniable satisfaction in baking from scratch, and these Cream Cheese Danish Twists perfectly exemplify why homemade always triumphs. They’re perfect for any festive holiday breakfast, a leisurely weekend brunch, or simply to brighten an ordinary morning with something truly special. The aroma filling your kitchen alone is worth the effort!

Danish Twists with Cream Cheese Filling on a parchment lined sheet pan.

Key Ingredients for Your Perfect Cream Cheese Danish

Crafting exceptional Danish pastries starts with understanding the role each ingredient plays. Here’s a closer look at what you’ll need to create these tender, sweet twists with their delightful cream cheese center.

Bread Flour: The secret to a superior yeast bread lies in bread flour. Its higher gluten content is crucial for forming the elastic structure needed to give your Danish twists that wonderfully chewy, yet tender, crumb. It allows the dough to rise beautifully and hold its shape.
Instant Yeast: This convenient form of yeast has finer granules and doesn’t require prior rehydration or “proofing.” It can be mixed directly with the dry ingredients, saving you time while still ensuring a robust rise. Always check the expiration date for best results!
Sugar: Divided for both the dough and a sprinkle before shaping, sugar provides essential sweetness and acts as food for the yeast, helping the dough to rise and develop a beautiful golden hue during baking.
Salt: A small but mighty ingredient, salt enhances the overall flavor of the Danish and also helps to control the yeast activity, preventing the dough from rising too quickly.
Milk: Used in both the dough and the glaze. For the dough, warm milk (around 120°F or 49°C) is key to activating the yeast without killing it (if too hot) or hindering its activity (if too cold). For the glaze, milk helps achieve that perfect drizzling consistency.
Egg (for dough): A room-temperature egg enriches the dough, adds moisture, and contributes to a tender texture and golden color. Bringing it to room temperature ensures it incorporates smoothly without chilling the other ingredients.
Butter (for dough): Melted and cooled butter adds incredible richness and tenderness to the dough. Ensure it’s cooled to avoid shocking the yeast. Salted butter is perfectly fine, but unsalted allows for more control over the salt content.
Cream Cheese (for filling): The star of our filling! It’s absolutely crucial for the cream cheese to be at room temperature. This allows it to blend effortlessly with the sugar and egg yolk, creating a perfectly smooth, lump-free, and creamy filling. Use full-fat cream cheese for the best texture and flavor.
Egg Yolk (for filling): Adding an egg yolk to the cream cheese filling provides richness, helps bind the filling, and ensures it sets beautifully during baking. Separating the yolk from the white is easiest when the egg is cold, but allow the yolk to come to room temperature before mixing for optimal smoothness.
Vanilla Extract: Use real vanilla extract for an authentic, warm flavor that complements the tang of the cream cheese. Avoid imitation vanilla for the best taste.
Powdered Sugar (for glaze): Also known as Confectioners’ Sugar, this fine sugar is essential for a smooth, pourable glaze. Sifting it before use is highly recommended to remove any stubborn lumps.

Overhead view of aDanish Twists with Cream Cheese Filling on a white breakfast plate

Expert Tips for Danish Baking Success

Once you taste the incredible difference a homemade cream cheese filling makes, you’ll want to incorporate it into everything from a Bundt Cake to a Tea Roll. But to ensure your Danish Twists turn out perfectly every time, here are some invaluable tips:

Check Your Yeast: Before embarking on your baking adventure, confirm your yeast is active and hasn’t expired. If your yeast isn’t fresh, your dough won’t rise, leading to dense pastries. A simple test involves mixing a pinch of yeast with warm water and a tiny bit of sugar; if it bubbles within 5-10 minutes, it’s good to go!
Kneading for Perfection: While a stand mixer with a paddle attachment makes kneading the dough incredibly easy and efficient, achieving that soft, elastic texture is entirely possible by hand. Knead vigorously for 8-10 minutes until the dough is smooth and springs back when lightly pressed.
Room Temperature Cream Cheese is Key: For a flawlessly smooth and lump-free cream cheese filling, ensure your cream cheese is thoroughly softened at room temperature. Cold cream cheese will result in a clumpy filling that’s difficult to spread and won’t bake as evenly.
Effortless Filling Technique: Say goodbye to messy spoons! The simplest and neatest way to fill your Danish twists is to scrape the cream cheese mixture into a sturdy Ziploc bag. Snip off one corner with scissors, and pipe the filling directly into the prepared wells in the center of each twist. This method ensures even distribution and a clean presentation.
Mastering the Glaze Drizzle: After your Danish Twists have cooled, you can use a fork to artfully crisscross the powdered sugar glaze over them. For a more delicate and precise drizzle, try using another small Ziploc bag with an even smaller corner snipped off. This allows for fine lines and a more professional finish.
Optimizing Proofing: Yeast dough loves warmth and a draft-free environment to rise. If your kitchen is cool, you can create a warm spot by turning your oven on for just a minute or two, then turning it off and leaving the light on. Place the covered dough inside to proof until doubled in size.
Shaping the Twists: When cutting your dough strips, aim for uniform 1-inch widths to ensure even baking. After twisting, gently shape them into spirals and make sure to press down firmly in the center to create a distinct well that will perfectly cradle your delicious cream cheese filling.

Bill, my notoriously picky husband, eyed these golden pastries after a particularly long day at work. “Are these up for grabs?” he eagerly inquired. “Why yes,” I replied, “but let’s freeze most of them to keep them fresh.” Little did I know, this practical advice would lead to a new morning ritual. Day after day, he started his day with one of these marvelous Cream Cheese Danish Twists, savoring every single bite. I have a feeling you will, too!

Frequently Asked Questions About Cream Cheese Danish

Is Danish Pastry the Same as Puff Pastry?

While both are delightful varieties of pastry, Danish pastry and puff pastry are distinctly different. Danish pastry is a yeast-leavened dough, meaning yeast is used to help it rise, resulting in a soft, bread-like texture with flaky layers. Puff pastry, on the other hand, relies solely on layers of butter and dough that create steam when baked, causing it to puff up into incredibly light and airy, crisp layers without any yeast.

What Else Can Be Used to Fill Danish Instead of Cream Cheese?

The versatility of Danish pastry allows for numerous delicious filling alternatives! You can explore sweet options like fruit jelly, your favorite jam or preserves, canned fruit pie filling, vibrant lemon curd, rich chocolate ganache, or even creamy Nutella. For those who prefer a savory twist, you can certainly experiment with fillings like spinach and feta, or savory spiced meats; just remember to slightly decrease the sugar in the dough and omit the sweet glaze for a balanced flavor profile.

Do Cream Cheese Danishes Need to Be Refrigerated?

Yes, due to the cream cheese filling, these danishes absolutely need to be refrigerated to maintain freshness and prevent spoilage. Store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can place them in a freezer-safe container or bag and freeze them for up to 3 months. To enjoy, simply defrost them overnight in the refrigerator and then bring to room temperature or gently warm for a fresh-baked taste.

Expand Your Baking Repertoire: More Delicious Recipes to Try

If you’ve enjoyed making these Cream Cheese Danish Twists, you’ll love exploring other delightful breakfast and brunch recipes that are perfect for sharing:

Chocolate Braid Recipe from Living Locurto: A beautiful and decadent yeast bread filled with rich chocolate, perfect for a special occasion.
Easy Raspberry Nutella Danish from Crazy for Crust: Combines the fruity sweetness of raspberries with the indulgent hazelnut chocolate of Nutella in an easy Danish format.
Braided Raspberry Danish: A classic Danish braid filled with vibrant raspberry goodness, offering a lovely balance of sweet and tart.
Braided Cinnamon Danish: Experience the warmth of cinnamon in a beautifully braided dough, a comforting classic.
Cream Cheese Tea Roll: Another fantastic recipe featuring that beloved cream cheese filling, perfect for a less formal treat.
Plus, discover even more of the Best Breakfast Recipes from our blog to start your day deliciously.
And find endless Brunch Food inspiration for your next gathering or relaxed weekend meal.

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The Recipe:

Danish Twists with Cream Cheese Filling

Prep Time
30 minutes

Cook Time
10 minutes

Total Time
40 minutes

Yield
12

Sweet yeast bread twists with cream cheese filling, perfect for breakfast or brunch!

Rating: 4.7 stars based on 23 reviews.

Ingredients

Dough:

3 cups bread flour
4 ½ tablespoons sugar, divided
¾ teaspoon of salt
2 ¼ teaspoons instant yeast
1 egg, at room temperature
2 tablespoons butter, melted and cooled
1 cup warm milk, about 120 degrees

Cream Cheese Filling:

8 ounces cream cheese, at room temperature
¼ cup sugar
1 egg yolk
½ teaspoon vanilla extract

Glaze:

1 ¼ cup powdered sugar
2 tablespoons milk (or enough to make a good drizzling consistency)

Instructions

In a stand mixer fit with the paddle attachment, mix together 2 cups of the flour, 3 tablespoons of sugar, salt, and yeast.
Add the egg, butter, and milk. Continue mixing, then add in the remaining cup of flour.
Replace the paddle attachment with a dough hook and knead for 5 minutes, until the dough is soft and pulls away from the sides of the bowl.
Transfer the dough to a large greased bowl. Turn the dough around in the bowl to apply a light coating of oil.
Cover with a tea towel and let rise in a warm spot until doubled in size, about 45 minutes.
Make the filling while the dough is proofing. In a medium bowl, beat together the cream cheese and sugar, then mix in the egg and vanilla until smooth. Set aside.
When the dough has doubled, punch it down in the bowl, then place it on a lightly floured work surface.
Roll out into an approximate 12 x 10-inch rectangle. Sprinkle with the remaining 1 ½ tablespoons of sugar.
Line two baking sheets with parchment paper and set aside.
Gently fold the dough in half widthwise to make a 12 x 5-inch rectangle. Cut dough into 12 1-inch wide strips.
Twist each strip and shape twist into a spiral and place it on the baking sheet. Press the dough down in the center to create a well for the filling.
Place twists on a baking sheet lined with parchment paper or a baking mat. Cover with a tea towel and allow to rise for 20 minutes in a warm spot or until puffed.
Use the tips of your fingers to make a center well for the filling in each twist.
Preheat oven to 375 degrees F (190°C).
Divide the filling between the danishes, placing some in the center of each one.
Bake for 8-10 minutes or until twists are golden brown. Remove to a wire rack to cool completely.
Make the glaze by whisking together the powdered sugar and enough milk to make a drizzling consistency. Drizzle over twists when cool.

Notes

Dough recipe adapted from A Kitchen Addiction.

Total time listed does not include the initial dough proofing time.

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