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A Danish bun topped with white icing and a luscious blueberry filling sits on a white plate with a blue floral border, placed on a white napkin.
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Blueberry Cream Cheese Danish Buns

Soft and golden Blueberry Cream Cheese Danish Buns filled with lemony cream cheese and jammy blueberries. Shaped from a simple sweet yeast dough and finished with a light glaze, they make a beautiful homemade breakfast pastry.
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Servings: 9 servings
Calories: 336kcal
Author: Stephanie Wilson

Ingredients

For the Blueberry Topping

  • 2 cups blueberries
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon juice

For the Sweet Dough

  • ½ cup warm milk
  • 2 teaspoons instant yeast (quick-rise yeast)
  • ¼ cup granulated sugar
  • 2 ½ cups bread flour plus more for dusting
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 4 tablespoons unsalted butter softened to room temperature

For the Cream Cheese Filling

  • 8 ounces cream cheese at room temperature
  • 1 tablespoon lemon zest
  • ½ cup powdered sugar
  • 1 teaspoon vanilla
  • pinch salt
  • 1 tablespoon lemon juice
US Customary - Metric

Instructions

Prepare the Blueberry Topping

  • Combine the blueberries, granulated sugar, and lemon juice in a saucepan. Bring 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 cool completely. Cover and refrigerate until ready to use.

Make the Sweet Dough

  • In the bowl of a stand mixer, whisk together the bread flour, instant yeast, granulated sugar, and salt. Add the warm milk, eggs, and vanilla. Using the dough hook, mix until the ingredients come together and form a soft dough. Cover the bowl and let the dough rest for 7 to 10 minutes.
  • 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.
  • Turn the dough onto a lightly floured work surface. Fold it over itself several times until smooth, then shape it into a ball.
  • Place the dough in a lightly oiled bowl and turn once to coat. Cover and let rise until doubled in size, about 45 minutes to 1 hour.

Shape the Danish Buns

  • Line one or two large baking sheets with parchment paper. Then turn the risen dough onto a lightly floured surface. Roll it into a rectangle approximately 9 inches wide and 12 to 14 inches long.
  • Using a pizza wheel, pastry cutter, or sharp knife, cut the dough lengthwise into nine strips, each about 1 inch wide.
  • Twist one strip several times, gently stretching it until it is nearly twice its original length.
  • Coil the twisted strip around itself to form a spiral. Tuck the loose end underneath the coil and place it on the prepared baking sheet.
  • Repeat with the remaining dough, leaving room between the buns to expand. Let the shaped buns rest while preparing the cream cheese filling.

Prepare the Cream Cheese Filling

  • Beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar, lemon zest, lemon juice, vanilla, and salt. Beat until creamy and completely combined.

Assemble and Bake

  • Preheat the oven to 375°F.
  • Using the bottom of a small glass or the back of a large cookie scoop, gently press the center of each dough coil to form a shallow indentation.
  • Divide the cream cheese filling evenly among the buns. Top each with a spoonful of the cooled blueberry topping.
  • If desired, brush the exposed dough with egg wash and sprinkle with pearl sugar or turbinado sugar.
  • Bake for 20 to 25 minutes, or until the Danish buns are puffed and golden around the edges. Let cool on the baking sheet for 10 to 15 minutes before glazing.

Make the Glaze

  • Whisk the powdered sugar with enough milk or water to create a smooth, drizzling consistency. Drizzle over the slightly cooled Danish buns and sprinkle with chopped or sliced nuts, if desired.
    • To use active dry yeast, combine the warm milk, yeast, and ½ teaspoon of the measured sugar in the mixer bowl. Let stand until foamy. Add the flour, remaining sugar, salt, eggs, and vanilla, then continue with the recipe as directed.

Notes

  1. Make ahead: The blueberry topping can be prepared in advance. Let it cool completely, then cover and refrigerate until you are ready to assemble the Danish buns.
  2. Butter and cream cheese: For the smoothest dough and filling, soften the butter and cream cheese to room temperature before beginning.
  3. Shaping the dough: Roll the dough into an approximately 9-inch-wide and 12- to 14-inch-long rectangle. Cut it lengthwise into nine strips, each about 1 inch wide. The shaped buns do not need to look identical.
  4. Keep the dough soft: The dough should be soft and supple. Add only a light dusting of flour as needed to keep it from sticking.
  5. Using active dry yeast: Combine the warm milk, active dry yeast, and ½ teaspoon of the measured sugar in the mixer bowl. Let stand until foamy. Add the flour, remaining sugar, salt, eggs, and vanilla, then continue with the recipe as directed.
  6. Glaze: Allow the buns to cool for 10 to 15 minutes before glazing. They can be slightly warm, but glazing them while hot may cause the icing to melt into the pastries.
  7. Storage: These Danish buns are best on the day they are baked. Because of the cream cheese filling, refrigerate leftovers in a covered container. Bring them to room temperature or warm them briefly before serving.

Nutrition

Calories: 336kcal | Carbohydrates: 50g | Protein: 9g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 178mg | Potassium: 188mg | Fiber: 2g | Sugar: 22g | Vitamin A: 388IU | Vitamin C: 5mg | Calcium: 70mg | Iron: 1mg