If you love a Vanilla Cheesecake center tucked into pillowy, golden buns, you’re in for a treat. This recipe keeps the soul of the original—soft enriched dough, a tangy-sweet cheesecake filling, and a bright berry compote.
Brief introduction to the recipe
Imagine warm, slightly sweet rolls straight from the oven, each one cradling a smooth vanilla cheesecake dollop and a pop of jammy blueberry. These Danish-style carnival buns feel like a cozy celebration in every bite. They work as brunch showstoppers or dessert-table stars, and they’re easier to make than they look.
Why you’ll love these Danish Carnival Buns
- They smell incredible while baking.
- The Creamy Cheesecake filling is rich yet delicate.
- A spoonful of fruit compote brightens every bite.
- You can prep ahead and finish quickly—perfect for busy mornings.
- They fit right on any Dessert Spread and make guests grin.
Ingredients breakdown
For the dough
- All-purpose flour — gives structure and a tender crumb.
- Sugar — adds a touch of sweetness to the dough.
- Instant yeast — leavens the dough for an airy texture.
- Salt — balances sweetness and strengthens gluten.
- Warm milk — activates the yeast and enriches the crumb.
- Egg — adds richness and color.
- Butter — keeps the dough soft and flavorful.
For the vanilla cheesecake filling
- Cream cheese — the base of the filling; gives that unmistakable tang.
- Powdered sugar — sweetens and smooths texture.
- Vanilla extract — ramps up aromatic depth.
- Egg yolk — helps the filling set just right.
For the blueberry compote
- Blueberries — fresh or frozen; provide bright, fruity contrast.
- Lemon juice — lifts the fruit and balances sweetness.
- A starch (cornstarch or arrowroot) — thickens the compote into spoonable jam.
Finishes & extras
- Egg wash (or melted butter) — for a glossy, golden top.
- Optional crumble or streusel — adds crunch.
- Powdered sugar for dusting or glaze for shine.
How to make them
1. Mix and proof the dough
Combine the dry ingredients in a large bowl, then stir in warm milk, beaten egg, and softened butter until a shaggy dough forms. Knead gently on a floured surface until the dough feels smooth and slightly springy. Put the dough in a greased bowl, cover it, and let it rise in a cozy spot until roughly doubled in bulk.
2. Prepare the cheesecake filling and compote
Beat the cream cheese with the powdered sugar and vanilla, then fold in the egg yolk until silky. Chill the mixture so it firms slightly and is easy to spoon. For the compote, simmer the berries with lemon and a touch of sugar until they break down; whisk in a little starch slurry to thicken, then cool.
3. Shape the buns
Punch down the risen dough and divide into equal pieces. Form each piece into a smooth ball and press a shallow well in the center. Spoon a dollop of the chilled cheesecake into each well, then top with a small spoonful of blueberry compote. If you like texture, sprinkle some crumble over the top.
4. Second rise and bake
Let the filled buns rest briefly to puff up again. Brush them with egg wash or melted butter, then bake in a preheated oven until the tops turn golden and the filling looks set. Let the buns cool a bit on a rack before serving.
Bold tip: chill the cheesecake filling — it’s easier to portion and won’t seep into the dough.
Pro tips for perfect results
- Use room-temperature ingredients for smoother dough and cream filling.
- Don’t overfill the wells—too much filling can leak during baking.
- Let dough proof fully; under-proofed buns = tight crumb.
- Chill the filling so it holds shape during shaping and baking.
- If your kitchen is cool, create a warm proofing box (oven with the light on) to help the dough rise.
- Want crisp tops? Bake on a preheated baking stone or heavy tray.
Variations to try
- Swap blueberries for raspberry or cherry compote for seasonal flair.
- Use ricotta folded with a little honey instead of cream cheese for a lighter filling.
- Add lemon or orange zest to the cheesecake for citrus brightness.
- Sprinkle toasted nuts into the crumble for extra crunch.
- For Desserts With Few Ingredients, skip the compote and finish with a simple dusting of powdered sugar and a vanilla glaze.
Best ways to serve
- Serve warm, fresh from the oven, with coffee or tea.
- Make a Dessert Spread with a few flavors of buns, fruit, and whipped cream for guests to graze.
- Offer as Quick Snacks or portable treats for brunch gatherings.
- Top with a small scoop of vanilla ice cream for an indulgent dessert.
Storage and make-ahead tips
- Room temp: Keep cooled buns in an airtight container for a day or two.
- Refrigerate: Store in the fridge up to a week (reheat gently to refresh).
- Freeze: Wrap individually and freeze; thaw in the fridge and warm before serving.
- You can shape the buns, then refrigerate overnight before baking—great for early-morning baking.
Bold tip: reheat gently—a short oven burst restores that just-baked texture.
FAQs (short & useful)
Can I use frozen berries for the compote?
Yes—thaw and simmer them a bit longer to release juices.
What’s a good substitute for cream cheese?
Ricotta or mascarpone both work; ricotta yields a lighter filling.
Can I make these vegan?
Swap dairy for plant-based alternatives (vegan cream cheese, plant milk, margarine) and use a flax egg.
Are these truly Danish?
They’re inspired by Danish Food traditions (sweet filled buns), though this version plays with cheesecake and compote elements.
Can I skip kneading?
Use a stand mixer with a dough hook to save effort—but brief hand kneading works fine too.
Final thoughts — quick, cozy, and crowd-pleasing
These Danish Carnival Buns capture the comfort of bakery-style pastries with a home-kitchen simplicity. They slot perfectly into lists of Desserts To Make for weekend brunches or party buffets, and they shine on a Dessert Spread. If you want Perfect Desserts that feel fancy but are totally achievable, these buns check every box—fluffy dough, Creamy Cheesecake centers, and a bright fruit finish.
Try them as an easy way to convert leftover rolls into something magical, or bake a batch to share at your next gathering. Who doesn’t love a warm bun with a little custard surprise inside?
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Easy Danish Carnival Buns with Vanilla Cheesecake Filling
- Prep Time: 30 minutes
- Rising Time: 1 hour
- Cook Time: 22 minutes
- Total Time: 1 hour 52 minutes
- Yield: 12 buns 1x
- Category: Dessert
- Diet: Vegetarian
Description
A cozy, bakery-style treat — soft enriched buns filled with a tangy vanilla cheesecake center and bright blueberry compote. Rewritten in fresh wording so you can follow it easily and bake with confidence.
Ingredients
Dough
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp instant yeast (or use active dry yeast with adjusted proofing)
- 1 tsp fine salt
- 1 cup warm milk (about 105–115°F) — almond milk works if needed
- 1 large egg
- 1/2 cup softened butter (or margarine for dairy-free)
Vanilla cheesecake filling
- 8 oz cream cheese, softened
- 1/2 cup powdered (confectioners’) sugar
- 1 tsp vanilla extract
- 1 large egg yolk
Blueberry compote
- 2 cups blueberries (fresh or frozen)
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch (mixed with a little water to form a slurry)
Finish & optional crunch
- 1 Tbsp melted butter (for brushing)
- Crumble or streusel (optional) for texture
- Powdered sugar (optional dusting)
Instructions
- Make the dough. In a big mixing bowl whisk flour, sugar, yeast, and salt. Add warm milk, the egg, and softened butter. Stir until a soft, tacky dough forms.
- Knead until smooth. Turn dough onto a lightly floured work surface and knead about 8–10 minutes until it becomes elastic and smooth. It should spring back a little when pressed.
- First rise. Oil a bowl, place the dough inside, cover with a towel or plastic wrap, and let it sit in a warm spot until it doubles in size — roughly 1 hour.
- Prepare the filling. Beat the cream cheese with powdered sugar and vanilla until creamy, then mix in the egg yolk. Chill the mixture briefly so it firms and’s easier to spoon.
- Cook the compote. In a small saucepan combine blueberries and lemon juice over medium heat. Once berries begin to burst, stir in the cornstarch slurry and cook until the mixture thickens. Remove from heat and cool.
- Portion the dough. Deflate the risen dough gently, divide it into 10–12 equal pieces, and roll each into a smooth ball. Press a shallow well into the center of every ball to hold the fillings.
- Fill the buns. Spoon a portion of the chilled vanilla cheesecake into each well, top with a small dollop of blueberry compote, and sprinkle crumble on top if you like.
- Bake. Preheat oven to 350°F (180°C). Brush bun edges with melted butter and bake 18–22 minutes until the tops turn golden and the filling looks set.
- Cool & finish. Transfer buns to a wire rack to cool slightly. Dust with powdered sugar before serving if desired.
Notes
- Use warm (not hot) milk when activating yeast — too-hot liquid kills yeast.
- Chill the cheesecake filling so it stays put while baking.
- Don’t overfill the wells; overfilling can cause leaks during baking.
- Proof at a warm room temp for best rise — if your kitchen’s cold, pop the bowl in the oven with the light on.
- Bold tip: let the dough double before shaping — patience = fluffiness.
Nutrition
- Serving Size: 1bun
- Calories: 250kcal
- Sugar: 10g
- Sodium: 150mg
- Fat: 12g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
