Cream Cheese Danish with Sugared Cranberries and Vanilla Butter Glaze Recipe
Delightfully flaky and tender Cream Cheese Danishes topped with homemade sugared cranberries and a luscious vanilla butter glaze. These danishes combine the tangy cream cheese filling with sweet jam and the crunch of tart cranberries for a perfect breakfast or dessert treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 4 danishes 1x
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Sugared Cranberries
- 3 cups fresh cranberries
- 1/2 cup water
- 1 1/4 cups granulated sugar (divided: 1/2 cup for boiling, 3/4 cup for coating)
For the Danishes
- 1 roll refrigerated crescent rolls
- 2 ounces cream cheese, softened
- 1 tablespoon granulated sugar
- 1 egg
- 1 tablespoon milk
- 1/2 cup jam or fruit spread (classic strawberry recommended)
For the Vanilla Butter Glaze
- 1/2 cup powdered sugar
- 1 tablespoon warm melted salted butter
- 1 tablespoon warm water
- 1/8 teaspoon vanilla extract
Instructions
- Make the sugared cranberries: Boil 1/2 cup water with 1/2 cup sugar for 3-4 minutes until sugar dissolves completely. Add washed and dried cranberries to the boiling syrup, stir to combine, then transfer cranberries to a parchment-lined tray. Let them cool for one hour so they become sticky but not soggy. After cooling, toss the cranberries with the remaining 3/4 cup granulated sugar to coat them thoroughly.
- Prepare the dough: Preheat your oven to 375°F (190°C). Unroll the refrigerated crescent roll dough onto a clean surface and use a rolling pin to smooth and press the seams together into one solid rectangular sheet, slightly larger than its original size.
- Make the cream cheese filling: In a small bowl, mix the softened cream cheese with 1 tablespoon granulated sugar until smooth and well combined. Spread this cream cheese mixture evenly over the prepared dough rectangle.
- Shape the danishes: Cut the dough into four long strips. Fold each strip in half to keep the cream cheese from sticking to your hands, then twist each strip into a rope. Coil each rope into a spiral, creating the classic danish shape. Place each shaped danish onto a parchment-lined baking sheet.
- Apply the egg wash and add jam: Combine the egg and milk in a small bowl to create an egg wash. Brush each danish generously with the egg wash to promote browning. Then, spoon 1 tablespoon of jam or fruit spread onto the center of each danish.
- Bake the danishes: Bake the danishes at 375°F (190°C) for 10 minutes. For deeper browning, optionally increase the oven temperature to 400°F (204°C) and bake an additional 3-5 minutes as desired.
- Prepare the vanilla butter glaze: While the danishes are baking or cooling, whisk together powdered sugar, warm melted salted butter, warm water, and vanilla extract until smooth and pourable.
- Finish and serve: Once the danishes are out of the oven and slightly cooled, top each with a few sugared cranberries. Drizzle the vanilla butter glaze generously over the danishes. Serve warm to enjoy the full flavors and textures.
Notes
- Allow the sugared cranberries to cool and become sticky for the right texture — this prevents them from being too wet or soggy on the danishes.
- If you prefer different fruit flavors, swap the strawberry jam with seasonal jams like apricot or raspberry for variation.
- The egg wash helps give a beautiful golden color and shine to the danishes but can be skipped for a lighter color.
- For an extra touch, sprinkle some coarse sugar on the danishes before baking to add crunch.
- These danishes are best enjoyed warm but can be stored in an airtight container for up to 2 days and reheated gently.
Keywords: Cream Cheese Danishes, Sugared Cranberries, Vanilla Butter Glaze, Breakfast Pastry, Crescent Roll Danishes, Easy Danish Recipe
