Bakery-Style Raspberry Cream Cheese Danish

If you ask me, raspberry cream cheese danish pastries are a breakfast dream come true.

This bakery-style treat combines smooth cream cheese filling with bright raspberry preserves, all wrapped in flaky, golden layers of puff pastry. The combination is simple but absolutely perfect.

The cream cheese mixture comes together with just a touch of vanilla and sugar, while store-bought puff pastry makes the whole process wonderfully easy. A quick egg wash gives these pastries that classic bakery shine.

It’s a cozy weekend breakfast that feels special without being fussy – perfect for lazy Sunday mornings with coffee.

What Kind of Cream Cheese Should I Use?

For danish pastries, regular full-fat block cream cheese is your best bet – skip the whipped or low-fat versions. The block-style cream cheese (like Philadelphia) has the right consistency and fat content to create that perfect creamy filling that won’t turn runny while baking. Make sure to let your cream cheese come to room temperature before using it, which usually takes about 30-45 minutes on the counter. If you’re in a hurry, you can cut the cream cheese into cubes to help it soften faster, but avoid microwaving it as this can make the texture inconsistent.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this danish recipe:

• Rhodes rolls: If you can’t find Rhodes rolls, you can use any frozen bread dough or even crescent roll dough. Just keep in mind that crescent rolls will give you a flakier, less bread-like texture.
• Raspberries: Fresh raspberries can be swapped with other berries like blackberries, blueberries, or even chopped strawberries. Frozen berries work too – just thaw and drain them well first to avoid excess moisture.
• Cream cheese: Regular cream cheese can be replaced with Neufchatel cheese for a lighter option, or mascarpone for a richer taste. Make sure any substitute is at room temperature for smooth mixing.
• Almond flavoring: Not a fan of almond? Try vanilla extract instead, or use lemon extract for a citrusy twist. Use the same amount as called for in the recipe.
• Powdered sugar: If you’re out of powdered sugar, blend regular granulated sugar in a food processor until fine. Use 1 cup granulated sugar plus 1 tablespoon cornstarch as a substitute.

Watch Out for These Mistakes While Baking

The biggest challenge when making raspberry cream cheese danish is working with frozen Rhodes rolls – letting them thaw too quickly or for too long can lead to over-proofed, puffy dough that’s hard to shape and work with. For best results, thaw the rolls in the refrigerator overnight, then let them sit at room temperature for just 15-20 minutes until they’re pliable but still cool.

Another common mistake is overfilling the danish with cream cheese mixture, which can cause it to spill out during baking – stick to about 1-2 tablespoons per danish and make sure to create a deep enough well in the center of each roll.

The raspberries can make your danish soggy if they’re too wet, so pat them gently with paper towels before placing them on top of the cream cheese filling, and make sure to press them in slightly so they don’t roll off during baking. For the perfect glaze consistency, add milk gradually to the powdered sugar – you can always add more, but fixing a too-thin glaze is tricky.

What to Serve With Raspberry Cream Cheese Danish?

These sweet and creamy danish pastries are perfect for breakfast or brunch alongside a hot cup of coffee or tea. Since they’re pretty rich on their own, I like to balance them with some fresh fruit like sliced oranges, strawberries, or a mixed berry medley. If you’re serving these for a weekend brunch spread, add some savory options like scrambled eggs or a simple breakfast casserole to round out the meal. A glass of cold milk is also nice to have on hand, especially if you’re serving these as an afternoon treat with kids.

Storage Instructions

Keep Fresh: These cream cheese danish are best enjoyed the day they’re made, but you can keep them in an airtight container in the fridge for up to 3 days. The pastry might soften a bit, but they’ll still taste great! Just make sure they’re completely cool before storing to prevent condensation.

Make Ahead: Want to get a head start? You can prep these the night before! Assemble the danish but don’t bake them – cover with plastic wrap and pop them in the fridge. In the morning, let them come to room temperature for about 30 minutes before baking. The glaze can also be made ahead and stored in the fridge.

Warm Up: If you’re enjoying leftover danish, give them a quick 10-15 seconds in the microwave to soften them up. Or for a slightly crispy exterior, pop them in a 300°F oven for about 5 minutes. Just keep an eye on them so the glaze doesn’t melt too much!

Preparation Time	15-20 minutes
Cooking Time	25 minutes
Total Time	145-155 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 25-30 g
• Fat: 90-100 g
• Carbohydrates: 330-350 g

Ingredients

For the rolls and filling:

• 4 oz cream cheese (softened at room temperature)
• 45 fresh raspberries (gently rinse and pat dry)
• 15 frozen dough rolls (Rhodes Bake-N-Serve brand works well)

For the cinnamon sugar topping:

• 3/4 tsp ground cinnamon
• 1 tbsp packed brown sugar
• 2 tbsp granulated sugar
• 2 tbsp melted butter (I like Kerrygold unsalted butter)

For the glaze:

• 1 cup powdered sugar (sifted to prevent lumps)
• 3 tbsp milk (any type will work)
• 1 tsp almond extract

Step 1: Prepare and Proof the Dough Rolls

• 15 frozen dough rolls

Spray a 15×10-inch baking pan with cooking oil.

Arrange the 15 frozen dough rolls on the pan in 3 rows of 5.

Cover the rolls with a towel and let them rise at room temperature until doubled in size, about 2 to 2 ½ hours.

This allows the dough to become light and fluffy before forming the Danish pockets.

Step 2: Shape the Rolls and Fill with Cream Cheese and Raspberries

• risen dough rolls (from Step 1)
• 4 oz cream cheese
• 45 fresh raspberries (about 2 pints)

Once the rolls have risen, use a pair of scissors to carefully cut into each roll to form a pocket.

Gently use your fingers to widen the pocket without tearing the dough.

Spoon a generous tablespoon of cream cheese into each pocket, then top with 3-4 fresh raspberries.

Repeat for all the rolls, then pinch the sides to seal and close up the rolls, covering the cream cheese and raspberry filling.

Don’t worry if they don’t seal perfectly—a rustic look is part of their charm!

Step 3: Sprinkle with Cinnamon-Sugar and Bake

• filled and sealed dough rolls (from Step 2)

Preheat your oven to 350°F (175°C).

In a small bowl, mix together brown sugar, 1 tablespoon white sugar, and 1/2 teaspoon cinnamon.

Sprinkle this mixture evenly over the tops of the filled rolls.

Bake in the preheated oven for about 25 minutes, or until the rolls are golden brown and baked through.

I like to rotate the pan halfway through baking for even browning.

Step 4: Finish and Serve the Danishes

Remove the hot rolls from the oven and immediately brush their tops with melted butter, then sprinkle with any remaining cinnamon-sugar mixture.

To make the glaze, whisk together all glaze ingredients (typically powdered sugar, a splash of milk or cream, and a little vanilla extract) until smooth.

Drizzle the glaze evenly over the warm Danishes before serving.

For a touch of extra flavor, I sometimes add a squeeze of lemon juice to the glaze.