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Cinnamon Cream Cheese Danish

Few things are as inviting as the smell of warm cinnamon and buttery pastry filling the kitchen. This Cinnamon Cream Cheese Danish combines flaky, golden pastry with a smooth cream cheese center and a sweet cinnamon filling. The result is a bakery-style treat that feels special enough for a weekend brunch but is simple enough to prepare at home.

The creamy cheese filling provides a slightly tangy contrast to the sweetness of the cinnamon, while the pastry becomes crisp and golden around the edges. A light drizzle of vanilla glaze over the finished Danishes adds the perfect final touch.

Ingredients

For the Danish

1 sheet puff pastry, thawed but still cold
4 oz (115 g) cream cheese, softened
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1 large egg yolk
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon

For the Cinnamon Filling

2 tablespoons unsalted butter, softened
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
1 tablespoon all-purpose flour
Pinch of salt

For the Egg Wash

1 egg
1 tablespoon water

For the Glaze

½ cup powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract

Step-by-Step Method

1. Prepare the Oven and Baking Sheet

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside.

Keeping the puff pastry cold is important. Cold pastry puffs more effectively in the oven and develops those delicate, flaky layers.

2. Make the Cream Cheese Filling

Place the softened cream cheese in a medium bowl. Add the granulated sugar, vanilla extract, egg yolk, and flour.

Beat the mixture until it becomes smooth and creamy, with no visible lumps of cream cheese remaining. Set the filling aside while you prepare the cinnamon mixture.

3. Prepare the Cinnamon Filling

In a small bowl, combine the softened butter, brown sugar, cinnamon, flour, and a small pinch of salt.

Mix until you have a soft, spreadable paste. The brown sugar gives the filling a deeper caramel-like flavor, while the cinnamon adds warmth and fragrance.