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Heavenly Cheese Danish

This tempting cheese Danish is baked to flaky perfection and shines with a simple egg wash gloss. It tastes just as decadent as any breakfast pastry you'd find in a bakery or coffee shop. —Josephine Triton, Lakewood, Ohio
  • Total Time
    Prep: 50 min. + chilling Bake: 15 min.
  • Makes
    16 rolls


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 4 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 1 cup cold butter, cubed
  • 1 cup 2% milk
  • 4 large egg yolks, room temperature
  • 3 teaspoons ground cinnamon, divided
  • 12 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg, separated, room temperature
  • 1 tablespoon water
  • 2 tablespoons maple syrup


  • Dissolve yeast in warm water. In another bowl, mix flour, sugar and salt; cut in butter until crumbly. Add milk, egg yolks and yeast mixture; stir to form a soft dough (dough will be sticky). Cover and refrigerate 8-24 hours.
  • To assemble, punch down dough; divide into 4 portions. On a lightly floured surface, pat each portion into a 9x4-in. rectangle; sprinkle each with 3/4 teaspoon cinnamon. Cut each rectangle lengthwise into four 9x1-in. strips. Twist each strip, then loosely wrap strip around itself to form a coil; tuck end under and pinch to seal. Place 3 in. apart on greased baking sheets.
  • Beat cream cheese, sugar and egg yolk until smooth. Press an indentation in center of each roll; fill with 1 rounded tablespoon cream cheese mixture. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
  • Whisk egg white with water; brush over rolls. Bake until golden brown, 15-20 minutes. Remove to wire racks; brush with syrup. Serve warm. Refrigerate leftovers.
Nutrition Facts
1 roll: 359 calories, 21g fat (12g saturated fat), 111mg cholesterol, 468mg sodium, 37g carbohydrate (12g sugars, 1g fiber), 7g protein.
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  • Flo
    Mar 25, 2020

    Delicious!!! Great texture/flavor to dough and filling. I did add a little vanilla to filling and used about 1/4 whole wheat flour. I DID have some troubles and learned a lot being fairly new to bread making and yeast reactions. My dough did not rise in fridge after about 20 hours. I google about failed dough and had great success reviving dough using the boiled water in the pan in oven and dough in oven. After an hour it was rising well. It also took a good 10 min plus extra bake time though. All very worth it including lessons on yeast. Can't wait till Covid-19 ends so I can make these for the grandkids when we see each other again. Might try an apple filling next.

  • Joanne
    Mar 6, 2020

    hickeylupeg it says Remove to wire racks; brush with syrup. Serve warm.

  • hickeylupeg
    Aug 27, 2019

    The recipe does not explain what to do with the 2 tablespoons of maple syrup.