Name: Cream Cheese Danishes with Sugared Cranberries and Vanilla Butter Glaze Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 roll refrigerated crescent rolls; 2 ounces cream cheese, softened; 1 tablespoon granulated sugar; 1 egg; 1 tablespoon milk (for egg wash); 1/2 cup jam or fruit spread (strawberry or seasonal preference); 3 cups fresh cranberries, washed and dried; 1/2 cup water; 1 1/4 cups granulated sugar, divided (1/2 cup + 3/4 cup); 1/2 cup powdered sugar; 1 tablespoon warm melted salted butter; 1 tablespoon warm water; 1/8 teaspoon vanilla extract

Jump to Recipe· 4.2 from 73 reviews

If you are looking for a special treat that combines flaky, golden pastries with creamy richness and a burst of festive flavor, this Cream Cheese Danishes with Sugared Cranberries and Vanilla Butter Glaze Recipe is absolutely the answer. It’s a delightful blend of tangy cream cheese, sweet jam, and tart cranberries coated in sugar, all wrapped in tender crescent roll dough, then finished with a smooth vanilla butter glaze. Every bite is a perfect harmony of textures and flavors that feels way fancier than the quick prep time suggests, making it a favorite for breakfast, brunch, or any celebration.

Ingredients You’ll Need

A close-up view of many dark red berries covered in a layer of fine white sugar crystals, giving them a sparkling texture. The berries are tightly packed together, showing different sizes and shades of red, from bright to deep maroon. The sugar crystals catch the light, highlighting the rough, frosty surface on each berry. The background shows a slight hint of a white marbled texture around the edges. photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple but each plays an essential role in creating the flavor, texture, and stunning look of your danishes. From the buttery crescent dough to the fresh cranberries and sweet vanilla glaze, every element works together to make magic happen.

Refrigerated crescent rolls: The buttery dough folds easily into flaky, golden pastries.
Cream cheese: Adds creamy richness and slight tang to balance the sweetness perfectly.
Granulated sugar: Sweetens the cream cheese filling and works for sugaring the cranberries.
Egg and milk (for egg wash): Give the danishes a shiny, golden finish when baked.
Jam or fruit spread: Adds a fruity sweetness and moisture; strawberry or seasonal picks are fantastic.
Powdered sugar: Base for the vanilla butter glaze for that smooth, sweet drizzle.
Salted butter: Melted and warm, it enriches the glaze’s flavor and texture.
Warm water: Helps dissolve powdered sugar and meld flavors in the glaze.
Vanilla extract: Brings depth and aromatic warmth to the glaze.
Fresh cranberries: The star of the sugared topping, adding tartness and crunch.
Additional granulated sugar: Used to syrup the cranberries, making them shiny and delightfully sweet-crisp.

How to Make Cream Cheese Danishes with Sugared Cranberries and Vanilla Butter Glaze Recipe

Step 1: Make the sugared cranberries

The sugared cranberries are the showstopper topping that transforms this pastry into a festive treat. Boil half a cup each of water and sugar until the sugar dissolves and the syrup has thickened slightly. Toss in the washed and dried fresh cranberries, stirring until they’re fully coated in the warm syrup. Spread them out on parchment paper and let them cool for about an hour. Then, to get that perfect sugary crunch, roll the sticky berries in the remaining sugar. They become irresistibly sparkly and tart-crisp — the perfect contrast to the soft danish.

Step 2: Prepare the danish dough

Start by preheating your oven to 375 degrees Fahrenheit. Unroll the crescent dough on a clean countertop and use a rolling pin to gently press down and seal the seams so you have one solid rectangular sheet. This creates a sturdy base for the creamy filling you’ll spread next.

Step 3: Create the cream cheese filling

Mix the softened cream cheese with some granulated sugar until smooth and lightly sweetened. Spread this luscious mixture evenly across the dough, setting the stage for a tender, rich bite in every twist and turn of dough you create.

Step 4: Shape the danishes

Cut the cream cheese-topped dough into four long strips. To keep your hands clean and maintain the filling inside, fold each strip in half lengthwise and then twist the strip into a rope. Coil each twisted rope into a spiral, which gives your danish that classic swirled look. Place each spiral onto a parchment-lined baking sheet, ready to bake.

Step 5: Apply egg wash and jam

Whisk together the egg and milk to create an egg wash, then brush it over each danish. This step is what will give them that gorgeous golden color and shine. Next, dollop one tablespoon of your favorite jam on the center of each spiral for a burst of fruity sweetness.

Step 6: Bake until golden and delicious

Pop the danishes into the hot oven for 10 minutes. For extra browning and a bit of crunch on top, you can increase the temperature to 400 degrees and bake for an additional 3 to 5 minutes. Keep a close eye to ensure they don’t overbrown — you want that perfect golden hue.

Step 7: Prepare the vanilla butter glaze and finish

While your danishes cool, whisk together powdered sugar, warm melted salted butter, warm water, and vanilla extract until you have a smooth, glossy glaze. Drizzle this lovingly over your warm danishes. Finally, top each pastry with a few sugared cranberries for a stunning visual and delightful tartness that perfectly complements every bite.

How to Serve Cream Cheese Danishes with Sugared Cranberries and Vanilla Butter Glaze Recipe

The image shows a close-up of a small round cinnamon roll with a bite taken from the side, revealing its soft light beige dough inside. The top layer is swirled with golden brown cinnamon filling and covered with a smooth white icing that drips slightly onto the white marbled surface below. On top of the icing, there are three bright red frosted cranberries with a sugary texture. Around the cinnamon roll, there are a few more frosted cranberries scattered on the same white marbled texture. Part of another cinnamon roll with similar layers of dough, cinnamon, icing, and frosted cranberries is visible at the bottom of the frame. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the sugared cranberries and vanilla butter glaze, feel free to sprinkle a few extra fresh cranberries or a dusting of powdered sugar for a white snowy effect. Fresh mint leaves also add a pop of color and subtle freshness that pairs beautifully with the tart berries.

Side Dishes

These danishes are a star on their own but pair wonderfully with a hot cup of coffee, chai tea, or a rich latte for breakfast or brunch. Fresh fruit salad or a light green salad works well if you’re serving them as part of a larger brunch spread to balance sweet and savory flavors.

Creative Ways to Present

Arrange the danishes on a rustic wooden board or a pretty cake stand for an eye-catching presentation. You can also serve them alongside small bowls of extra jam, whipped cream, or a drizzle of honey for guests to customize their bites. The swirls and sugared cranberries naturally make these pastries picture-perfect for holiday gatherings or special occasions.

Make Ahead and Storage

Storing Leftovers

Leftover danishes keep wonderfully at room temperature in an airtight container for up to two days. If you want to maintain freshness a bit longer, storing them in the refrigerator is a great option, just make sure to bring them back to room temperature before serving.

Freezing

If you want to enjoy these danishes at a later date, they freeze beautifully. Wrap each danish individually in plastic wrap and place them in a freezer-safe bag or container for up to one month. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat your danishes in a preheated oven at 350 degrees Fahrenheit for about 5 to 7 minutes to bring back the flaky texture and warm the cream cheese filling. Avoid microwaving, as it can make the dough soggy. A quick oven reheat keeps them tasting fresh and delicious, almost like they just came out of the oven.

FAQs

Can I make the cream cheese filling ahead of time?

Yes! You can mix the cream cheese and sugar a few hours or even a day in advance, just cover it tightly and keep it refrigerated. This can save you some time on baking day and make the process smoother.

What type of jam works best in this recipe?

Strawberry jam is a classic choice, but you can experiment with raspberry, apricot, or even seasonal fruit spreads like cranberry or blueberry. Choose a jam with a nice balance of sweetness and tartness to complement the cream cheese and sugared cranberries.

Can I use frozen cranberries to make sugared cranberries?

Fresh cranberries are best because they hold their shape and texture well when sugared. Frozen cranberries tend to release more moisture and can become mushy, which affects the coating. If you must use frozen, thaw and pat them dry thoroughly before proceeding.

Is there a vegan or dairy-free version of this recipe?

To make this recipe vegan or dairy-free, look for dairy-free crescent roll dough and substitute cream cheese with a plant-based version. Use vegan butter and adjust the glaze with a dairy-free milk alternative. The sugared cranberries remaining the same, it’s a delightful way to enjoy a plant-based version!

How long will sugared cranberries keep once made?

Sugared cranberries can be stored in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them but note they may lose some of their crunchy texture over time.

Final Thoughts

This Cream Cheese Danishes with Sugared Cranberries and Vanilla Butter Glaze Recipe is truly a joy to make and devour. It’s an impressive-looking dessert that doesn’t demand hours in the kitchen, and each bite feels like a festive celebration. Whether you’re feeding family, friends, or just treating yourself, these danishes bring warmth, sweetness, and sparkle to any table. Give them a try—you’ll wonder how you ever enjoyed danishes any other way!