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Three types of homemade cream cheese danishes on a rustic wooden table with creamy filling and glaze

The Ultimate Cream Cheese Danish Recipe – 3 Ways (Easy to Scratch)

Craving a Cream Cheese Danish that tastes like it came straight from a bakery? This ultimate guide shows you how to make it three easy ways — with crescent rolls, puff pastry, or soft homemade yeast dough. Whether you want a quick breakfast or an authentic, from-scratch bake, every method delivers buttery, flaky layers and a creamy, tangy center.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, brunch, Dessert
Cuisine American, European
Servings 8 pastries
Calories 290 kcal

Ingredients
  

Crescent Roll Danish

  • 1 package crescent roll dough
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 1 tbsp lemon juice
  • 1 tbsp all-purpose flour
  • 1 egg white for brushing

Puff Pastry Danish

  • 1 sheet puff pastry, thawed but cold
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest or juice
  • 1 egg white for brushing
  • jam or fresh berries for topping

Yeast Dough Danish (From Scratch)

  • 2 1/4 tsp active dry yeast
  • 1/4 cup warm water (110°F)
  • 1/2 cup sour cream
  • 1/4 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 tsp salt

Cream Cheese Filling (For All Methods)

  • 8 oz full-fat cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice or zest

Classic Glaze

  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract

Instructions
 

  • Crescent Roll Danish
  • Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • Unroll crescent dough and press seams together to form a rectangle.
  • Cut 1-inch strips on both long sides, leaving the center for filling.
  • Mix cream cheese, sugar, vanilla, lemon juice, egg yolk, and flour until smooth.
  • Spread filling in the center, fold strips over to form a braid, and brush with egg white.
  • Bake 18–20 minutes until golden and puffed. Cool and glaze or dust with powdered sugar.
  • Puff Pastry Danish
  • Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  • Cut pastry into 8 squares and lightly score a border. Poke centers with a fork.
  • Place cream cheese filling in center, brush edges with egg white, and bake 20–22 minutes.
  • Cool slightly, then top with jam or berries and drizzle with glaze.
  • Yeast Dough Danish (From Scratch)
  • Dissolve yeast in warm water and let sit until foamy. In a saucepan, warm sour cream, butter, and sugar until combined.
  • Mix in egg, vanilla, and yeast mixture. Add flour and salt to form a soft dough. Knead for 5 minutes.
  • Cover and chill for 2 hours. Roll into rectangle, fill with cream cheese mixture, cut strips and braid.
  • Proof 20 minutes, brush with egg wash, bake 25 minutes at 350°F (175°C) until golden.
  • Classic Glaze
  • Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled pastries.

Notes

To prevent runny filling, use full-fat cream cheese at room temperature. Keep dough chilled before baking for best flakiness. Store pastries in the refrigerator up to 3 days and reheat before serving. For a savory twist, try versions with asparagus and Parmesan, pesto and sun-dried tomatoes, or dill and smoked salmon.