Description
This Cinnamon Danish is the perfect blend of buttery, flaky pastry and sweet cinnamon filling. The rich layers of laminated dough create a light, crisp texture, while the warm cinnamon-sugar swirl and glossy glaze make each bite irresistible. Perfect with coffee or tea, this homemade treat brings bakery-quality flavor straight to your kitchen.
Ingredients
For the Dough:
2 ¼ teaspoons (1 packet) active dry yeast
¼ cup warm water (110°F/45°C)
½ cup whole milk, warmed
¼ cup granulated sugar
1 large egg, room temperature
½ teaspoon salt
2 ¾ cups all-purpose flour
1 cup (2 sticks) cold unsalted butter, cut into thin slices
For the Cinnamon Filling:
⅔ cup brown sugar, packed
2 tablespoons ground cinnamon (Saigon or Ceylon preferred)
¼ cup unsalted butter, melted
For the Glaze:
1 cup powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract
Instructions
Prepare the Dough:
In a small bowl, dissolve the yeast in warm water. Let sit for 5–10 minutes until foamy.
In a large mixing bowl, combine warm milk, sugar, egg, and salt. Stir in the yeast mixture.
Gradually add the flour, mixing until a soft dough forms.
Lamination:
Roll out the dough on a floured surface into a rectangle (about 12×18 inches).
Layer the butter slices over two-thirds of the dough. Fold the uncovered third over the buttered section, then fold the opposite end over.
Roll out the dough, fold it into thirds again, and chill for 30 minutes. Repeat this process 4 times to create flaky layers.
Make the Filling:
Mix brown sugar and cinnamon in a small bowl. Stir in melted butter until combined.
Shape the Danishes:
Roll out the chilled dough into a large rectangle. Spread the cinnamon filling evenly over the dough.
Roll the dough into a log and slice it into 1-inch pieces. Place them on a baking sheet lined with parchment paper.
Let rise for 45 minutes until puffy.
Bake:
Preheat oven to 375°F (190°C).
Bake for 15–18 minutes, or until golden brown.
Make the Glaze:
Whisk together powdered sugar, milk, and vanilla until smooth.
Drizzle over warm danishes before serving.
Notes
For extra depth, add a pinch of nutmeg or cardamom to the filling.
If you prefer a richer glaze, substitute milk with cream.
Store leftovers in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
For a savory twist, try filling the dough with cream cheese and ham.
- Prep Time: 30 minutes (plus 2 hours resting time)
- Cook Time: 18 minutes
- Category: Breakfat, Dessert
- Cuisine: Danish-American
Nutrition
- Calories: 255 kcal
- Fat: 14 g
- Carbohydrates: 27 g
- Protein: 4 g