Easy Cream Cheese Danish Buns

PREP TIME 25

COOK TIME 20

Rise time 1 15

TOTAL TIME 2

9 servings

Soft buns filled with sweet cream cheese and jam, finished with a light crumble topping.

Easy cream cheese Danish buns with jam centers and crumb topping on a white board.

Watch how to make the recipe

Ingredients

Dough

2¾ cups (330 g) all-purpose flour (plain flour)
2¼ teaspoons instant yeast
¼ cup (50 g) white granulated sugar
½ teaspoon salt
¾ cup (180 ml) warm milk (warm, not hot)
1 large egg room temperature
4 tablespoons (60 g) salted butter, melted and slightly cooled (see note 1)

Cream Cheese Filling

7 oz (200 g) cream cheese, softened (spreadable tub cream cheese works well)
¼ cup (50 g) white granulated sugar
½ teaspoon vanilla extract (optional)

Jam Topping

½ cup thick jam (you’ll use about 1–2 teaspoons per bun)

Crumble

¼ cup (30 g) all-purpose flour (plain flour)
2 Tablespoons (25 g) white granulated sugar
2 Tablespoons (30 g) cold salted butter, cut into small pieces (add a pinch of salt if using unsalted butter)

Instructions

Make the dough

Flour mixture: In a large bowl, combine the flour, instant yeast, sugar, and salt.
Milk mixture: In a separate bowl or measuring jug, whisk together the warm milk, egg, and melted butter.
Pour the milk mixture into the flour mixture.
Using a sturdy spatula or wooden spoon, mix for 5–7 minutes until a soft, sticky dough forms. The dough will be sticky. This is normal.
Because the dough is sticky, it’s easier to mix with a spatula rather than your hands.
If using a stand mixer fitted with a dough hook, mix on medium-low speed for about 5 minutes until smooth and soft.
Cover the bowl and let rise in a warm place for 45–60 minutes, until slightly risen and airy. It does not need to double.

Make the filling and crumble

Cream Cheese Filling: In a small bowl, mix the cream cheese, sugar, and vanilla extract (if using) until smooth. Set aside.
Crumble: In a small bowl, combine the flour and sugar.
Rub in the cold butter with your fingertips until the mixture looks fine and sandy (a few slightly larger pieces are okay).
Refrigerate for 15–20 minutes to firm up.

For a finer crumble (optional):

Once chilled, pulse briefly in a food processor until evenly fine. Do not over-process.
If you don’t have a processor, simply rub the mixture again with your fingers after chilling.

Shape the Buns

Line a baking tray with parchment paper.
Lightly flour your hands. Because the dough is sticky, sprinkle a small amount of flour over the surface before dividing.
Divide the dough into 8-9 equal pieces (about 65–70 g each).
Roll each piece into a smooth ball. Gently flatten each ball into a thick disc about 3 inches (8 cm) wide and place on the tray, leaving about 2 inches (5 cm) of space between buns.
Using the lightly floured bottom of a wide measuring cup (about 2½ inches / 6 cm across) or your fingers, press a deep, wide indent into the center of each bun. Press almost to the tray, leaving a thin base and a rim around the edge.
Cover loosely and let rest for 15–20 minutes.

Fill and bake

After resting, gently press the centers again using the bottom of the measuring cup. The dough will have puffed slightly, so this keeps the indent open for the filling.

Fill

Spoon about 1½ Tablespoons of cream cheese filling into each indent. Top with 1–2 teaspoons of thick jam. Do not overfill, the filling should stay inside the rim.
Sprinkle lightly with crumble.

Bake

About 5–8 minutes before baking, preheat the oven to 350°F (175°C). For fan ovens, use 320°F (160°C fan).
Bake for 15–20 minutes, until the buns are lightly golden and the cream cheese is set.
Let cool for about 5 minutes, then serve.

Storage

Store the buns in an airtight container and refrigerate any leftovers the same day because of the cream cheese filling.
Refrigerate for up to 3 days. Bring to room temperature before serving, or warm briefly in the microwave for 10–15 seconds to soften.
Freezing: These buns can be frozen, though they are best enjoyed fresh. Let the buns cool completely. Wrap individually and freeze for up to 1 month.
Thaw at room temperature or overnight in the refrigerator. Warm slightly before serving if desired.

Recipe Notes

Butter: I used salted butter in this recipe. The small amount of salt in the butter does not significantly change the flavor. If using unsalted butter, keep the ½ teaspoon salt in the dough as written.

Nutrition