Homemade Danish

I’ve got a confession to make: sometimes, the craving for something sweet hits me like a truck, usually late at night when the thought of actually baking a whole cake is just… too much. You know those moments, right? You want something utterly delicious, comforting, and that feels a little special, but you also don’t want to spend hours in the kitchen. That’s precisely where these homemade Danish cinnamon swirls come in. They are, in a word, magical. Forget those dry, sad supermarket versions; this recipe is the real deal, the kind that fills your home with the most incredible aroma and disappears from the plate in minutes. Honestly, when I first tried making these, I was a bit intimidated by the “Danish” part, thinking it would be super complicated, but trust me, it’s surprisingly straightforward. It’s like a love child between a Cinnamon Roll and a quick bread, but with that flaky, buttery goodness you dream of. If you’ve ever made a simple coffee cake or muffins, you’re already halfway there.

What is a Danish cinnamon swirl?

So, what exactly are these beauties? Think of them as a delightful shortcut to that classic Danish pastry experience, but made with ingredients you likely already have in your pantry. It’s not a yeasted dough that requires hours of proofing. Instead, we’re working with a tender, slightly cakey batter that gets folded with a luscious cinnamon-sugar filling. The “swirl” part is where the magic happens – you spread that glorious filling over the dough, roll it up, and then slice it into individual portions before baking. It bakes up into these wonderfully moist, tender swirls with distinct layers of cinnamon goodness peeking through. The texture is just phenomenal – tender and moist from the batter, with pockets of gooey, spiced sugar. It’s like a hug in pastry form, perfect for a lazy weekend morning or an afternoon treat with a cup of coffee.

How do I make Danish cinnamon swirls?

Quick Overview

This recipe is all about achieving that delightful Danish pastry flavor and texture with minimal effort. We’ll start by mixing up a simple, tender batter, then swirl in a rich cinnamon-sugar filling, slice them into beautiful pinwheels, and bake until golden and fragrant. The beauty of this method is that it bypasses the lengthy process of traditional yeasted doughs, giving you that incredible cinnamon swirl experience in a fraction of the time. It’s genuinely straightforward, and the results are consistently delicious.

Ingredients

For the Main Batter:

2 cups all-purpose flour: Make sure it’s good quality all-purpose flour; it makes a difference in texture.
1 cup granulated sugar: For sweetness and to help create that tender crumb.
2 teaspoons baking powder: This is our leavening agent, ensuring a nice rise.
1/2 teaspoon salt: Balances the sweetness and enhances all the flavors.
1/2 cup unsalted butter, softened: Crucial for richness and a tender texture. Make sure it’s nice and soft, but not melted.
2 large eggs: For binding and adding richness.
1 cup milk: Whole milk works best for flavor and moisture, but 2% is fine too. I’ve even tested this with almond milk and it actually made it even creamier!
1 teaspoon Vanilla Extract: Because vanilla is the backbone of so many delicious bakes.

For the Filling:

1 cup packed light brown sugar: Brown sugar brings a lovely caramel note and moisture.
2 tablespoons ground cinnamon: Don’t be shy with the cinnamon; this is where the classic flavor comes from!
1/4 cup unsalted butter, melted: This will help bind the sugar mixture and create those lovely gooey pockets.

For the Glaze:

1 cup powdered sugar: For a smooth, sweet glaze. Sift it if you want it extra smooth, though I rarely bother.
2-3 tablespoons milk: Just enough to get the right drizzling consistency. You can use water or even lemon juice for a bit of tang.
1/2 teaspoon vanilla extract: A little extra flavor boost for the glaze.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven preheating to 375°F (190°C). This ensures it’s nice and hot when our swirls are ready to go. Then, grab an 8×8 inch baking pan or a similar-sized rectangular pan. Lightly grease it with butter or non-stick cooking spray, or line it with parchment paper, leaving a little overhang on the sides. This makes it a breeze to lift the baked Danish out later. I usually go with parchment paper because who has time for stuck-on bits?

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Give it a good whisk to make sure everything is evenly distributed. This ensures your leavening agent and salt are spread throughout the batter, preventing any odd pockets of saltiness or uneven rising. You’re looking for a uniform, pale mixture.

Step 3: Mix Wet Ingredients

In a separate, medium-sized bowl, cream together the softened butter with an electric mixer until it’s light and fluffy. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the milk and vanilla extract until everything is just combined. Don’t overmix here; we’re just bringing them together.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or a wooden spoon, gently mix until just combined. It’s really important not to overmix here! A few streaks of flour are okay. Overmixing develops the gluten too much, which can make your Danish tough instead of tender. We want a soft, slightly thick batter.

Step 5: Prepare Filling

In a small bowl, combine the packed light brown sugar and ground cinnamon. Stir them together until they’re well mixed. Pour the melted butter over the brown sugar and cinnamon mixture. Stir it all together until it forms a thick, paste-like consistency. This mixture is pure cinnamon-sugar heaven, and it’s what will give you those incredible swirls.

Step 6: Layer & Swirl

Spoon the batter into your prepared baking pan and spread it out evenly with your spatula. Now, dollop spoonfuls of the cinnamon-sugar filling all over the batter. Don’t worry about making it perfect; you’ll spread it out. Using an offset spatula or the back of a spoon, gently spread the filling over the batter, trying to cover as much of the surface as possible without digging too deep. You want a nice, even layer of that delicious filling. Then, using a knife or a skewer, gently swirl the filling into the batter. Make a few passes, creating a marbled effect. Don’t go crazy; you don’t want to mix it all in, just create beautiful swirls!

Step 7: Bake

Pop the pan into your preheated oven. Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown. The baking time can vary depending on your oven, so keep an eye on it after the 30-minute mark. If the top starts to get too dark before the center is cooked, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once baked, remove the pan from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up properly. While it’s cooling, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl until smooth. Add more milk, a teaspoon at a time, if needed to reach your desired drizzling consistency. Once the Danish is slightly cooled, drizzle the glaze generously over the top. The warmth of the Danish will help the glaze spread slightly.

Step 9: Slice & Serve

Let the glaze set for a few more minutes, then lift the entire piece out of the pan using the parchment paper overhang. Place it on a cutting board and slice it into squares or rectangles. Serve them warm for the ultimate gooey, cinnamon-y experience. This is when they are truly at their best!

What to Serve It With

These homemade Danish cinnamon swirls are so incredibly versatile; they’re a treat for any time of day. For a relaxed breakfast, they are absolutely divine alongside a hot cup of coffee or a soothing mug of tea. I like to serve them simply sliced on a plate; the glaze is usually enough decadence for the morning. They’re also a star at any brunch. Imagine a platter of these alongside fresh fruit salad, scrambled eggs, and maybe some crispy bacon. They add a touch of sweetness and a beautiful visual element to the table. For an impromptu dessert, these are perfect. A warm slice with a scoop of vanilla bean Ice Cream? Unbeatable! Or just a simple dusting of powdered sugar instead of glaze can feel really elegant. And on those cozy snack afternoons? These are my go-to. Paired with a glass of cold milk or a warm chai latte, they’re the ultimate comfort food. My kids especially love them with milk, and they disappear so fast!

Top Tips for Perfecting Your Homemade Danish Cinnamon Swirls

I’ve made this recipe more times than I can count, and over the years, I’ve picked up a few little tricks that really elevate these cinnamon swirls. First, for the Zucchini Prep – wait, what? Oh, I’m thinking of a different recipe! For these swirls, there’s no zucchini involved, which is part of why they’re so wonderfully quick and easy! Let’s talk about Mixing Advice: the biggest pitfall here is overmixing the batter. You want to mix until just combined, and it’s okay if there are a few tiny streaks of flour. Overmixing will lead to tough swirls, and we definitely don’t want that. Gentle is the key! When it comes to Swirl Customization, don’t feel pressured to make perfectly uniform swirls. A little bit of beautiful imperfection is what makes these look homemade and loved. You can use a skewer or even the tip of a knife to create your swirls; just don’t overdo it and mix the filling completely into the batter. For Ingredient Swaps, I’ve found that using good quality butter makes a noticeable difference in the richness and texture of both the batter and the filling. If you don’t have brown sugar for the filling, granulated sugar will work in a pinch, but you’ll lose some of that lovely depth of flavor. When it comes to Baking Tips, ovens can be so finicky! Keep an eye on your swirls during the last 10-15 minutes of baking. If the top is browning too quickly but the center isn’t set, loosely tent the pan with foil. This protects the top while allowing the inside to finish cooking. For Glaze Variations, if you like a tangier glaze, swap out half the milk for fresh lemon juice. Or, for a bit of a twist, add a pinch of cardamom to the cinnamon-sugar filling – it’s absolutely delicious and adds a wonderful warmth!

Storing and Reheating Tips

Once these delicious homemade Danish cinnamon swirls are baked, you’ll want to store them properly to maintain their freshness and deliciousness. For Room Temperature Storage, if they are glazed, I usually let the glaze set completely. You can store them in an airtight container at room temperature for up to 2 days. They tend to be best enjoyed within the first day, but they’re still pretty darn good on day two! For Refrigerator Storage, if you have any leftovers that you want to keep for a bit longer, you can store them in an airtight container in the refrigerator for up to 4 days. Keep in mind that refrigeration can sometimes dry out baked goods a little, so reheating is often recommended. When it comes to Freezer Instructions, these freeze remarkably well! Let them cool completely, then wrap them individually or in small batches in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. They can be stored in the freezer for up to 2-3 months. To thaw, simply remove them from the freezer and let them come to room temperature, or place them in a warm oven for a few minutes. For Glaze Timing Advice, if you plan to freeze them unglazed, that’s generally best. You can then glaze them after thawing and gently reheating. If you do freeze them with the glaze on, it might crack a bit upon thawing, but they’ll still taste amazing.

Frequently Asked Questions

Final Thoughts

I truly hope you give these homemade Danish cinnamon swirls a try. They’re such a rewarding bake, offering that comforting, indulgent flavor and texture without all the fuss. They’re proof that you don’t need to be a pastry chef to create something truly special in your own kitchen. Whether you’re looking for a delightful breakfast treat, a crowd-pleasing dessert, or just a moment of pure, sweet comfort, these swirls deliver. If you enjoy recipes that are straightforward yet deliver big on flavor, you might also love my recipe for [Link to another cinnamon-heavy or quick-bread recipe, e.g., “Easy Banana Bread Muffins”] or my [Link to a coffee cake recipe, e.g., “Simple Streusel Coffee Cake”]. They share that same approachable charm and delicious results. I can’t wait to hear how your Danish cinnamon swirls turn out! Please leave a comment below with your thoughts, or share your own tips and variations. Happy baking, and enjoy every delicious bite!

Homemade Danish

Delicious and flaky homemade Danish pastries filled with sweet cream cheese and topped with a simple glaze. Perfect for breakfast or a treat!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Danish Dough

• 3.5 cups all-purpose flour
• 0.25 cup granulated sugar
• 2.5 teaspoons active dry yeast
• 0.5 teaspoon salt
• 0.5 cup warm milk about 110°F (43°C)
• 0.25 cup unsalted butter melted
• 1 large egg

Cream Cheese Filling

• 8 ounces cream cheese softened
• 0.5 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

Egg Wash and Glaze

• 1 large egg beaten with 1 tablespoon water
• 1 cup powdered sugar
• 2 tablespoons milk

Instructions

 

Prepare the Dough

• In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, whisk together warm milk, melted butter, and egg.
• Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
• Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Make the Filling

• In a medium bowl, beat together softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and well combined.

Assemble the Danish

• Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12x18 inches.
• Spread the cream cheese filling evenly over two-thirds of the dough, leaving a border.
• Fold the un-filled third of the dough over the filling. Then, fold the remaining third over that, like a letter. You should have three layers of dough with filling in the middle.
• Gently press down on the dough to seal. Cut the dough lengthwise into 12 equal strips. Twist each strip and then form into a spiral or knot shape.
• Place the shaped Danish on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let them rest for another 30 minutes.

Bake and Glaze

• Preheat oven to 375°F (190°C). Brush the Danish with the egg wash.
• Bake for 18-20 minutes, or until golden brown and puffed.
• While the Danish are baking, whisk together powdered sugar and milk to make the glaze. Adjust consistency with more milk or powdered sugar as needed.
• Let the Danish cool slightly on the baking sheet before drizzling with the glaze.

Notes

For a fruitier Danish, you can add a tablespoon of fruit jam to the cream cheese filling.