Easy Cinnamon Danish Braid
Recipe by:This Cinnamon Cream Cheese Danish Braid is a beautiful pastry that’s surprisingly simple to make. With buttery layers and a creamy cinnamon filling, it’s perfect for holiday mornings or special brunches.
Ingredients
Danish
- 1 can refrigerated crescent roll dough 8 ounces
- 8 ounces (226 grams) cream cheese softened
- ⅓ cup (67 grams) granulated sugar
- 1 teaspoon (5 ml) vanilla extract
- ¼ cup (55 grams) brown sugar
- 2 tablespoons (28 grams) unsalted butter melted
- 1 tablespoon (8 grams) ground cinnamon
- 1 egg
- 1 tablespoon (15 ml) water
Glaze
- ½ cup (60 grams) powdered sugar
- 1 to 2 tablespoons (15 ml) milk
- ½ teaspoon (2.5 ml) vanilla extract
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.8 ounces cream cheese, ⅓ cup granulated sugar, 1 teaspoon vanilla extract
- Roll out the crescent roll dough on the prepared baking sheet. Pinch together the seams to form a single, smooth sheet. Down the center third of the dough (lengthwise), spread the cream cheese mixture evenly, leaving a ½-inch border at the top and bottom.1 can refrigerated crescent roll dough
- In a separate bowl, combine the brown sugar, butter, and cinnamon, then sprinkle this mixture evenly over the cream cheese layer.2 tablespoons unsalted butter, ¼ cup brown sugar, 1 tablespoon ground cinnamon
- On each side of the filling, cut every inch from the edges of the dough toward the filling, leaving the center third untouched. Starting at the top, fold one strip from each side over the filling, alternating to create a braid. Continue until you reach the bottom.
- Beat the egg and water until frothy. Brush the braid lightly with the egg wash to achieve a glossy, golden finish.1 egg, 1 tablespoon water
- Bake for 18-22 minutes, or until the braid is golden brown and the dough is fully cooked. Allow the braid to cool for 5 minutes on the baking sheet.
- Whisk the powdered sugar, milk, and vanilla extract. If needed, add a bit more milk until smooth and drizzleable.½ cup powdered sugar, 1 to 2 tablespoons milk, ½ teaspoon vanilla extract
- Drizzle the glaze over the slightly cooled danish braid. Slice and enjoy while warm!
Notes
- Dough Options: Puff pastry can be used instead of crescent roll dough for a flakier texture. Thaw it in the refrigerator overnight.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing Instructions: Freeze the baked braid for up to 2 months. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw in the refrigerator overnight and reheat before serving.
Nutrition
Calories: 238kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 128mg | Potassium: 64mg | Fiber: 1g | Sugar: 24g | Vitamin A: 504IU | Vitamin C: 0.04mg | Calcium: 50mg | Iron: 0.3mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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