Blueberry Cream Cheese Danish Buns

These Blueberry Cream Cheese Danish Buns are made with soft, buttery sweet dough, a lemony cream cheese filling, and a simple jammy blueberry topping. Twisted and coiled much like Swedish cinnamon buns, they are beautiful enough for brunch or afternoon tea but surprisingly approachable to make.

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While the recipe includes several steps, none is difficult. The process can be broken into four simple stages: cook the blueberry topping, make and rise the dough, shape the buns, and then fill and bake them. Much of the preparation time is hands-off while the berries cool or the dough rises.

Finished with a light glaze and chopped nuts, these homemade Danish buns are soft, tender, and filled with bright blueberry and lemon flavor.

Blueberry and lemon are one of my favorite seasonal pairings. You'll find the same bright, fruity combination in these Blueberry Lemon Curd Tartlets.

Ingredients

Although the ingredient list is divided into several sections, most of what you need consists of familiar baking staples.

Blueberry Topping

Fresh or frozen blueberries are cooked with granulated sugar and lemon juice until thick and jammy. Be sure to cool the topping completely before filling the buns.

Sweet Yeast Dough

The soft, enriched dough is made with warm milk, yeast, sugar, bread flour, salt, eggs, vanilla, and softened butter.

Bread flour gives the dough enough strength to be twisted and shaped while still producing a tender bun. The butter should be very soft so it incorporates smoothly into the dough.

Lemon Cream Cheese Filling

Room-temperature cream cheese is blended with powdered sugar, lemon zest and juice, vanilla, and a pinch of salt.

Softened cream cheese is important here. Cold cream cheese is much more likely to leave small lumps in the filling.

Glaze and Finishing

Before baking, you can brush the exposed dough with egg wash and sprinkle it with pearl sugar or turbinado sugar.

Once baked, the buns are finished with a simple powdered sugar glaze and, if desired, chopped or sliced nuts.

These pastries are beautiful for brunch or afternoon tea-I included them in my August Afternoon Tea menu alongside a collection of late-summer sweet and savory recipes.

Before You Begin

Set the butter and cream cheese out in advance so both can soften to room temperature.

I also recommend preparing the blueberry topping first. It can cool while you mix and rise the dough-or it can be made ahead and refrigerated until you are ready to assemble the buns.

How to Make Blueberry Cream Cheese Danish Buns

The easiest way to approach this recipe is to work through it in four stages.

1. Make the Blueberry Topping

1. Step 1: Make the blueberry topping.
   Combine the blueberries, sugar, and lemon juice in a saucepan.

2. Step 2: Cook the topping.
   Bring the mixture to a boil over medium heat, stirring frequently. Cook for 6 to 8 minutes, or until the berries have softened and the mixture is thick and jammy.
   
   Remove from the heat and let the topping cool completely. Refrigerate it until you are ready to assemble the Danish buns.

2. Make and Rise the Sweet Dough

1. In the bowl of a stand mixer, whisk together the bread flour, instant yeast, sugar, and salt.
2. Add the warm milk, eggs, and vanilla. Using the dough hook, mix until the ingredients come together and form a soft dough.
3. Cover the bowl and allow the dough to rest for 7 to 10 minutes. This brief rest gives the flour time to absorb the liquid before the butter is added.
4. Make a well in the center of the dough and add the softened butter. Knead for about 10 minutes, or until the butter is fully incorporated and the dough is smooth and pulls away from the sides of the bowl.
5. The dough should feel soft and supple. Avoid adding more than a light dusting of flour unless it is truly necessary.
6. Turn the dough onto a lightly floured surface and fold it over itself several times until smooth. Shape it into a ball and place it in a lightly oiled bowl.
7. Cover and let the dough rise until doubled, about 45 minutes to 1 hour.

3. Twist and Shape the Buns

Line one or two large baking sheets with parchment paper.

• Roll into a rectangle. Turn the risen dough onto a lightly floured work surface. Roll it into a rectangle approximately 9 inches wide and 12 to 14 inches long.

• Cut the dough. Using a pizza wheel, pastry cutter, or sharp knife, cut the dough lengthwise into nine strips, each about 1 inch wide.

• Twist the Dough. Take one strip and twist it several times, gently stretching it as you work until it is nearly twice its original length. Pinch one end and begin coiling the twisted strip around itself, much like shaping a cinnamon roll.

• Shape the Bun.
  Tuck the loose end underneath the coil to help the bun hold its shape. Place it on the prepared baking sheet and repeat with the remaining strips, leaving room between the buns for them to expand. Let rest at room temperature while preparing the cream cheese filling.

The coils do not need to look identical. Their hand-shaped appearance is part of their charm.

4. Fill and Bake the Danish Buns

Preheat the oven to 375℉, make the cream cheese filling, assemble the danishes, and bake.

• Make the cream cheese filling. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, lemon zest, lemon juice, vanilla, and salt. Beat again until creamy and completely combined.

• Make a divot for the filling. Using the bottom of a small glass or the back of a large cookie scoop, gently press the center of each dough coil to create a shallow indentation.

• Add the cream cheese filling.
  Divide the cream cheese mixture evenly among the buns, spooning it into the indentations. Top each with a spoonful of the cooled blueberry mixture.

• Add blueberry filling. Top each with a spoonful of the cooled blueberry mixture. For a glossy finish, brush the exposed dough with egg wash. Sprinkle with pearl sugar or turbinado sugar, if desired.
• Bake for 20 to 25 minutes, or until the buns are puffed and golden around the edges.
• Let them cool on the baking sheet for 10 to 15 minutes before adding the glaze.

Glazing the Danish Buns

• Whisk powdered sugar with a small amount of milk or water until the glaze is smooth and thin enough to drizzle.
• Drizzle the glaze over the slightly cooled buns and finish with chopped or sliced almonds, pecans, or another favorite nut.
• Serve the Danish buns slightly warm or at room temperature with coffee or tea.

Make-Ahead Tip

The blueberry topping is the easiest component to make ahead. Cook it, let it cool completely, and refrigerate it in a covered container until you are ready to prepare the dough.

Having that one component ready makes the baking day process especially simple.

Storing the Danish Buns

These buns are at their best on the day they are baked.

Because they contain cream cheese, store cooled leftovers in a covered container in the refrigerator. Let them come to room temperature before serving, or warm them briefly before enjoying.

More Blueberry Baking

For a quicker take made with puff pastry, you may also enjoy the Blueberry Danish I shared on Substack.