Cinnamon Danish: A Sweet, Flaky Pastry You’ll Love

There’s nothing quite like the aroma of a cinnamon Danish baking in your oven. The scent of warm butter and sweet cinnamon fills the kitchen, creating a cozy atmosphere that’s hard to beat. Whether you’re a seasoned baker or a weekend enthusiast, making a cinnamon Danish from scratch is an experience that brings satisfaction, creativity, and flavor together in one flaky package.

As a matter of fact, this delightful pastry combines buttery laminated dough with a sweet, spiced swirl that practically melts in your mouth. Although the process takes time and care, the results are well worth the effort. With crisp layers, golden crusts, and rich cinnamon flavor, each bite tells a story of technique and tradition.

You’ll learn how to craft your own cinnamon Danish from scratch. From selecting ingredients to mastering the folding technique, every step is broken down clearly. Along the way, you’ll explore the pastry’s history, how it differs from cinnamon rolls, and how to avoid common mistakes. So, tie on your apron, warm up your kitchen, and let’s explore this irresistible pastry together.

What Are the Ingredients in a Cinnamon Danish?

Before you begin baking, it’s important to understand each ingredient in a cinnamon Danish. Each one plays a crucial role in building texture, flavor, and structure. Although it might be tempting to substitute items on the list, doing so may affect the final outcome.

Firstly, let’s look at the building blocks. You’ll need all-purpose flour for the base, which offers a good balance between structure and tenderness. Active dry yeast helps the dough rise and develop flavor, while whole milk adds richness. Sugar, both white and brown, gives sweetness and color, especially in the filling. Cold unsalted butter is perhaps the most important ingredient because it creates the flaky layers when folded into the dough.

Additionally, ground cinnamon is the star of the show. This warm spice gives the Danish its signature flavor. Salt balances the sweetness, and an egg helps with browning during baking. Afterward, powdered sugar mixed with a little milk creates a simple glaze that ties it all together beautifully.

For best results, use high-quality ingredients. Butter with a higher fat content, such as European-style, will yield flakier layers. Fresh cinnamon provides deeper, more fragrant flavor. Also, make sure your yeast is active before using it. If it doesn’t foam in warm milk, start over to avoid disappointment later.

Cinnamon Danish Ingredients Table

As shown above, even the simplest ingredients can create something extraordinary when used with care. Moreover, measuring accurately and preparing ahead will help everything go smoothly.

If you love warm, cinnamon-spiced treats like cinnamon Danish, you’ll definitely want to try these Cinnamon Sugar French Toast Muffins for a cozy, bite-sized breakfast alternative.

How to Make a Cinnamon Danish (Step-by-Step)

Although it may look intimidating at first, making a cinnamon Danish can actually be a rewarding and enjoyable project. By following each step with attention, you’ll develop confidence in both your technique and results. Furthermore, taking your time ensures that the dough develops proper texture and flavor.

The key to a successful cinnamon Danish lies in lamination. This process involves layering cold butter into the dough, then folding it several times to create thin, flaky layers. However, don’t rush. Allowing time for the dough to chill between folds prevents the butter from melting too early and seeping out.

Step 1: Activate the Yeast and Make the Dough

To begin, warm your milk until it reaches about 105–110°F. Afterward, pour it into a large bowl and add your sugar and yeast. Stir the mixture gently and let it sit for 5–10 minutes. If bubbles form on the surface, your yeast is active.

Then, add flour and salt to the mixture. Stir until it forms a soft dough. Knead it on a lightly floured surface for about 5–6 minutes. Alternatively, use a stand mixer with a dough hook for quicker results. Once it’s smooth and slightly tacky, wrap the dough in plastic and refrigerate it for 1 hour. This resting time makes the dough easier to work with later.

Additionally, resting helps the gluten relax, which prevents shrinkage during rolling. If your dough feels too firm after chilling, let it sit for 10 minutes at room temperature before continuing.

Step 2: Laminate the Dough with Butter

Start by flattening your chilled dough into a rectangle on a floured surface. Slice your cold butter into thin slabs and place them in the center of the dough. Fold each side of the dough over the butter so it’s fully enclosed.

Roll the dough into a long rectangle, about ¼ inch thick. Then, fold it into thirds like a business letter. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Repeat this folding process two more times, chilling between each fold.

Although it takes time, this step builds the delicate layers that make the pastry crispy and light. If the dough resists rolling, place it in the fridge again to rest. Conversely, if butter starts to soften, work quickly and keep everything cold.

Moreover, you can dust the dough lightly with flour during each step to prevent sticking. Use a bench scraper to lift and turn the dough as needed. Consistency is more important than speed during this stage.

Step 3: Add Filling and Shape the Danish

Once your final fold is complete, chill the dough for at least 30 minutes before shaping. Roll it out to about ¼ inch thick. Mix your brown sugar and cinnamon in a bowl. Optionally, stir in vanilla extract for added aroma.

Sprinkle the mixture evenly across the dough. Roll the dough tightly into a log, starting from the long edge. Using a sharp knife or dental floss, slice the log into 1-inch pieces. Place the slices on a baking sheet lined with parchment paper, leaving space between each one.

Gently press the center of each slice to help it hold shape. Cover with a clean towel and allow the pastries to proof at room temperature for 45 to 60 minutes. They should become puffy and slightly soft.

Additionally, proofing in a warm room (around 75°F) helps ensure even rising. If your kitchen is cool, set the tray in an oven that’s turned off but with the light on to create a warm environment.

Step 4: Bake and Glaze

After proofing, preheat your oven to 375°F (190°C). Beat an egg with a tablespoon of water and brush it gently over each pastry. This egg wash creates a golden, glossy finish once baked.

Bake the pastries for 20 to 25 minutes, rotating the pan halfway through. The edges should look crisp and golden brown, and the centers should puff slightly.

Meanwhile, prepare your glaze by whisking powdered sugar with milk or cream. Adjust the thickness by adding more or less liquid. Once the pastries are out of the oven and cooled slightly, drizzle the glaze over each one.

Furthermore, you can add a pinch of cinnamon to the glaze for extra flavor. For a more decadent finish, replace milk with heavy cream or even a touch of maple syrup.

What Makes a Pastry a Danish?

Although many people use the word “Danish” to describe any spiral pastry, true Danish pastries have very specific characteristics. They come from a laminated dough, which means they contain multiple layers of butter and dough folded together.

Danish pastries are light and crisp on the outside but tender on the inside. Because of the lamination, they puff up in the oven and develop golden, flaky layers. This process is similar to making croissants, but Danish dough tends to be slightly sweeter and sometimes contains eggs.

Interestingly, the Danish pastry isn’t originally from Denmark. In the 1850s, Austrian bakers moved to Copenhagen during a labor strike. They introduced their techniques to local bakeries, where Danish bakers later adapted and evolved them. Therefore, the pastry is actually Austrian in origin, although Denmark perfected it.

Today, Danish bakeries offer a variety of styles. Some contain fruit or cream cheese, while others feature nuts or custard. However, the cinnamon Danish remains one of the most popular variations due to its warm, comforting flavor and beautiful spirals.

Additionally, unlike cinnamon rolls, which use soft, enriched dough, a cinnamon Danish relies on crisp layers. Because of this, it offers a completely different texture experience. Moreover, it holds its shape better and has a more buttery finish.

The Danish Tradition Behind Cinnamon Pastries

Cinnamon holds a special place in Danish culture. It became popular in the region through early trade routes, and over time, it found its way into almost every bakery. The spice adds warmth, depth, and a nostalgic aroma that many associate with home baking.

In Denmark, cinnamon pastries are known as kanelsnegle, which means “cinnamon snails.” Although these are slightly different from laminated Danishes, they share the same spiral shape and spiced filling. Both are enjoyed year-round but especially during the colder months.

Danish people often pair these treats with coffee in the morning or serve them during cozy gatherings. This ties into the cultural concept of hygge, a term that refers to comfort, warmth, and contentment. Serving a fresh cinnamon Danish on a chilly morning is one of the many ways people embrace hygge at home.

Moreover, in Denmark, these pastries are often larger and less sweet than American versions. They focus more on texture and spice rather than heavy frosting. Because of that, they feel more balanced and satisfying without being overwhelming.

Cinnamon Danish vs. Cinnamon Roll: What’s the Difference?

Although both pastries use cinnamon and sugar, the similarities largely stop there. A cinnamon roll is typically soft, doughy, and rich. It’s made from a thick, enriched dough that’s heavy on milk and eggs. While delicious, it lacks the crisp flakiness that defines a cinnamon Danish.

In contrast, the dough for a cinnamon Danish is laminated. This creates thin layers that puff up during baking. The result is lighter, crispier, and more elegant. Furthermore, cinnamon Danishes usually stand alone on the baking tray, allowing hot air to circulate and brown the edges evenly.

Also, the presentation differs. Cinnamon rolls are often baked in a dish where they rise into each other. Danishes are spaced apart so they can fully expand. Because of this, they develop golden, crisp crusts rather than soft, steamed sides.

Moreover, cinnamon Danishes don’t always have thick frosting. A light glaze or dusting of sugar is more common. Therefore, the pastry shines on its own without being overly sweet.

While both treats have their fans, the cinnamon Danish appeals to those who appreciate crisp texture, rich buttery layers, and refined sweetness.

How to Perfect The Cinnamon Danish

Once your pastries are shaped and ready, the final steps bring the entire process together. However, attention to detail is key during these last moments. From proofing to glazing, each part plays an essential role in achieving that flaky, bakery-style finish.

Although you’ve already invested time into making the dough and shaping the cinnamon Danish, the baking and finishing process is where everything truly comes to life. Therefore, don’t rush—let each step build on the last.

Final Proofing Before Baking

Before placing your cinnamon Danishes in the oven, they need a final rise. This step allows the dough to become airy and puffy, resulting in a light texture after baking.

• Create a Warm Environment: Set your pastries in a draft-free area. If your kitchen is cool, use an oven with just the light on to keep the temperature ideal.
• Cover Properly: Place a clean towel or plastic wrap loosely over the pastries. This prevents drying without restricting their rise.
• Time It Right: Let them proof for 45 to 60 minutes. They should expand visibly but not double in size.

Moreover, this final rise gives the pastries structure. If skipped or shortened, the layers may bake flat and dense. However, over-proofing causes collapse, so aim for soft, pillowy dough that springs back slowly when touched.

Egg Wash and Baking

Now it’s time to give your cinnamon Danishes their signature golden color. The egg wash is what sets the tone visually and adds that subtle sheen.

• Use a Light Hand: Whisk one egg with a tablespoon of water. Then brush gently over each Danish. Be careful not to let it drip into the layers.
• Avoid the Sides: Only apply the wash to the top surface. This ensures the layers expand fully without sealing together.
• Bake with Confidence: Place the pastries in a preheated 375°F (190°C) oven. Bake for 20 to 25 minutes or until deeply golden brown.

Halfway through baking, rotate the tray for even browning. Meanwhile, enjoy the mouthwatering scent of cinnamon and butter that fills the kitchen. This is when anticipation starts to build.

Perfecting the Glaze

Once your cinnamon Danishes are out of the oven, let them cool slightly before glazing. Although it’s tempting to glaze immediately, doing so can cause the icing to melt completely and slide off.

To make the glaze:

• Mix ½ cup powdered sugar with 2 tablespoons of milk or cream. Stir until smooth.
• Adjust the Consistency: If too thick, add milk one teaspoon at a time. If too thin, add more sugar.
• Optional Flavors: Add a splash of vanilla extract or a pinch of cinnamon for extra flavor.

After that, drizzle the glaze using a spoon or piping bag. Let it set for 10–15 minutes. The result is a bakery-quality cinnamon Danish with glossy icing and visible spiral layers.

Common Mistakes When Making a Cinnamon Danish (and How to Fix Them)

Even with a great recipe, small errors can affect your final result. However, knowing how to spot and fix these issues will help you bake more confidently and successfully.

Mistake 1: Butter Leaks During Baking

This usually means the dough or butter got too warm. Therefore, always chill your dough after each fold during the lamination process. Likewise, use cold butter sliced thinly and placed evenly.

Fix: Refrigerate the dough immediately if it starts to feel soft. Rest between folds to preserve the layers.

Mistake 2: Dough Doesn’t Rise Properly

If your yeast doesn’t activate, the dough won’t rise, no matter how well you fold it. To test yeast, mix it with warm milk and sugar. It should foam within 5–10 minutes.

Fix: Always check expiration dates. Use an instant-read thermometer to ensure the milk is between 105°F and 110°F.

Mistake 3: Glaze Doesn’t Set

This can happen if the pastry is too hot when glazed or if the glaze is too thin.

Fix: Allow pastries to cool at least 15 minutes before glazing. Adjust the sugar-to-liquid ratio for a thicker glaze.

Pro Tips and Cinnamon Danish Variations

Although the classic cinnamon Danish is perfect as-is, trying different versions can add fun and variety to your baking. From fruity twists to rich fillings, these ideas take your cinnamon pastry to the next level.

Apple Cinnamon Danish

This version adds tender apple slices layered over the cinnamon sugar. Choose firm apples like Granny Smith or Honeycrisp. Before layering, toss the slices in lemon juice and cinnamon.

• Balance Flavors: The tartness of apples cuts through the sweetness.
• Texture Bonus: Apples create a soft center while the outer layers remain crisp.

Cream Cheese Cinnamon Danish

Spread a thin layer of sweetened cream cheese before adding the cinnamon filling. Mix 4 oz. cream cheese with 2 tbsp powdered sugar and ½ tsp vanilla extract.

• Richer Taste: The cream cheese adds a tangy contrast to the sweet glaze.
• Great for Brunch: This version feels luxurious and is perfect for guests.

Mini Cinnamon Danishes

Roll the dough thinner and cut into smaller pieces for bite-sized versions.

• Party Ready: Ideal for potlucks or dessert trays.
• Quick Bake Time: Bake for just 12–15 minutes at 375°F.

Freezer and Storage Tips

Cinnamon Danishes can be made ahead and stored for later. This adds flexibility and reduces last-minute stress, especially when entertaining.

Freezing Before Baking

• Shape and Freeze: After shaping, place pastries on a tray and freeze until solid.
• Store in Bags: Once frozen, store in a zip-top bag for up to 1 month.
• Bake from Frozen: Thaw overnight in the fridge, then proof and bake as usual.

Freezing After Baking

• Cool First: Let pastries cool completely.
• Wrap Individually: Use plastic wrap or foil.
• Reheat to Serve: Bake at 300°F for 10 minutes. Add glaze after reheating.

FAQs About Cinnamon Danish and Pastry Tips

Conclusion: Why Cinnamon Danish Is a Timeless Classic

From the first bite to the final crumb, the cinnamon Danish offers everything a pastry lover could want—crisp edges, buttery layers, and a spiced sweetness that warms the soul. Although making one from scratch takes time and care, the payoff is a homemade treat that rivals any bakery.

Whether you stick with the classic recipe or explore creative twists, every cinnamon Danish tells a story. It reflects your attention to detail, your love of flavor, and your joy in sharing something special.

Next time you crave a cozy, spiced pastry, skip the store-bought version. Instead, create your own cinnamon Danish masterpiece from scratch—you’ll be amazed at how satisfying the process (and the result) can be.

Cinnamon Danish: A Sweet, Flaky Pastry You’ll Love

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• Author: Mery
• Total Time: 85 minutes
• Yield: 12 pastries

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Description

Flaky, buttery, and filled with warm cinnamon sugar, these homemade Cinnamon Danish pastries are a bakery-style treat made right in your own kitchen. Each golden swirl boasts delicate laminated layers, rich flavor, and a sweet vanilla glaze on top. Ideal for cozy mornings or impressing guests at brunch, this recipe walks you through the entire process step-by-step—from dough to drizzle.

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Ingredients

• 3 cups all-purpose flour – Provides structure and tenderness

• 2¼ tsp active dry yeast – Must be fresh and active

• 1 cup whole milk – Warmed to 105–110°F

• ¼ cup granulated sugar – Adds subtle sweetness

• ½ tsp salt – Balances the flavor

• 1 cup cold unsalted butter – Crucial for flaky lamination

• ⅓ cup brown sugar – Used for the cinnamon filling

• 2 tbsp ground cinnamon – The signature flavor

• 1 egg – Brushed on top for golden color

• 1 tsp vanilla extract (optional) – Enhances the filling aroma

• ½ cup powdered sugar – For the icing glaze

• 2 tbsp milk or cream – Adjust for glaze consistency

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Instructions

• Activate the Yeast: Warm milk to 105–110°F. In a bowl, mix with granulated sugar and yeast. Let sit for 5–10 minutes until foamy.

• Make the Dough: Stir in flour and salt until combined. Knead on a floured surface for 5–6 minutes, or use a stand mixer. Wrap and chill dough for 1 hour.

• Laminate the Dough: Flatten chilled dough into a rectangle. Layer cold butter slabs in the center. Fold dough over butter. Roll out and fold like a letter. Chill 30 minutes. Repeat this folding and chilling process two more times.

• Add Filling & Shape: Roll dough to ¼-inch thickness. Mix brown sugar, cinnamon, and vanilla (if using). Sprinkle over dough. Roll into a log and slice into 1-inch rounds. Place on a parchment-lined baking sheet. Press centers gently and proof 45–60 minutes until puffy.

• Bake: Preheat oven to 375°F (190°C). Beat the egg with 1 tbsp water and brush over pastries. Bake 20–25 minutes, rotating halfway through, until golden and crisp.

 

• Glaze: Mix powdered sugar and milk or cream. Drizzle over warm pastries. Optional: Add a pinch of cinnamon for extra depth.

Notes

• For the flakiest results, use high-fat European-style butter.

• Always chill the dough between folds to prevent the butter from melting prematurely.

• You can prep the dough the night before and bake fresh in the morning.

• Add chopped pecans or raisins inside the filling for a twist.

• Store leftovers in an airtight container for up to 2 days; reheat in the oven for best texture.

• Prep Time: 60 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Cuisine: Danish / European

Nutrition

• Calories: 320
• Fat: 18g
• Carbohydrates: 35g
• Protein: 5g