This braided Cinnamon Cream Cheese Danish is the best kind of recipe. It is impressive to look at but simple to make. You can quickly create a pastry perfect for brunch or holiday mornings using premade dough.

A rectangular Cinnamon Danish, drizzled with white icing, on a white rectangular plate and accompanied by a bottle of milk, a wooden utensil, and cinnamon sticks.

The first time I made this Cinnamon Danish Braid, my daughter said it was the best breakfast she'd ever had. It's become one of those recipes we turn to for special mornings—holiday brunches, lazy Saturdays, or whenever we want something that feels a little extra.

The buttery, flaky layers and warm cinnamon cream cheese filling make it feel so comforting and just a little indulgent.

What you'll love most is how simple it is to pull together. Using premade dough means you don't have to spend hours in the kitchen, but the finished braid looks like something from a fancy bakery.

It's the kind of recipe that's easy enough to make spur of the moment but still impressive enough to share with guests. I think you're going to love this easy breakfast pastry as much as we do.

Ingredients and Substitutions

Ingredients for a simple Danish Braid are laid out on a surface, featuring cream cheese, crescent roll dough, egg, sugar, vanilla, butter, brown sugar, cinnamon, powdered sugar, and milk.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Crescent Roll Dough: If you can find crescent roll sheets, use those to skip the step of pinching the seams together. Puff pastry is another great option for an even flakier, more delicate texture—just make sure to thaw it before using.
Cream Cheese: Soften to room temperature so it will blend easily. Full-fat cream cheese gives the richest flavor, but reduced-fat works, too, if you prefer a lighter option.
Sugars: Granulated sugar sweetens the cream cheese filling and makes it smooth, while brown sugar is used in the cinnamon layer for a deeper flavor. Either can be substituted for the other, but a mix of both results in the best flavor.
Ground Cinnamon: Cinnamon is a classic warm spice flavor that is simple and comforting. If you want something more complex, reduce the cinnamon to 2 teaspoons and add ¾ teaspoons of ground nutmeg and ¼ teaspoon of ground ginger.

Keep It Simple 🎉

An egg wash gives the pastry a golden appearance with a little shine. Skip this ingredient if that isn't important to you.

Slices of danish pastry with cinnamon and cream cheese filling and white icing drizzled on top.

Tips for How to Make a Cinnamon Danish Braid

Two images: Left shows a mixing bowl with cream cheese, sugar, and vanilla extract and the right showcases the ingredients blended into a smooth, creamy mixture with a mixer beater.

Make the Cream Cheese Spread

Beat softened cream cheese with sugar and vanilla until completely smooth for the best consistency.
Scrape down the bowl while mixing to ensure all ingredients are fully incorporated.
Granulated sugar adds sweetness and softens the filling, so don't skip it.

Two glass bowls sit on a gray surface: the left bowl holds brown sugar, butter, and cinnamon, while the right displays these ingredients blended into a rich brown paste.

Prepare the Cinnamon Crumble

Let the melted butter sit for a few minutes before mixing it with the sugar so it doesn't separate.
Mix the brown sugar, melted butter, and cinnamon thoroughly until it forms a smooth paste.

The four-step process of assembling a cinnamon pastry: rolling dough, spreading cheese, topping with sauce, and slicing.

Assemble the Layers

If you are using crescent roll triangles, pinch the seams of the dough tightly to create a smooth surface for the filling.
Leave a ½-inch border at the top and bottom when spreading the cream cheese filling to prevent it from oozing out during baking.
Spread the mixture evenly over the cream cheese layer for balanced flavor in every bite.
Use a sharp knife or pizza cutter to make clean and even cuts into the dough for the braid. Aim for 1-inch strips on each side for a neat and balanced look.

The four-step process of crafting a Cinnamon Danish Braid: filling added to dough, folded strips over filling, pastry brushed with egg wash, and fully baked on a baking sheet.

Braid and Bake

Start braiding at the top and work your way down for a more uniform appearance.
Fold one strip from each side over the filling, alternating sides to create the braided pattern.
If a strip tears while folding, gently pinch it back together—it will still bake up nicely.
Brushing the braid with an egg wash gives it a rich, golden-brown color and a slight sheen, making it look beautifully finished.

Glaze

Add the milk a little at a time to a small bowl of powdered sugar to control the consistency. It should flow easily but still cling to the spoon.
Use a spoon or fork to drizzle the glaze evenly over the cooled braid.
The glaze may melt and run off if the braid is too warm.

Make It Special✨

Add 2 tablespoons of chopped nuts or ¼ cup of mini chocolate chips to the cinnamon mixture, ½ teaspoon of orange zest to the cream cheese filling or glaze, or ¼ teaspoon of almond extract to the glaze to add extra flavor and texture to the braid!

Make Ahead and Storage Tips

The cream cheese and cinnamon mixtures can be made a day ahead and stored in the refrigerator until ready to use.
You could also bake the breakfast pastry a day in advance and store it in the fridge, adding the glaze before serving.
Leftover danish should be wrapped with plastic wrap or stored in an airtight container and refrigerated for up to 3 days.
Freeze individual slices for up to 3 months. Wrap them in plastic wrap, place them in a freezer bag or freezer-safe container, then transfer them to the freezer.

Two slices of the breakfast pastry showcasing the gooey filling with icing dripping down the side.

More Breakfast Recipes

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Ingredients and Substitutions

Keep It Simple 🎉