Lemon Raspberry Cream Cheese Danish Rolls: A Delightful Homemade Pastry Experience

There’s something magical about the aroma of freshly baked pastries wafting through your home on a lazy weekend morning. That’s why I’ve fallen head over heels for these Lemon Raspberry Cream Cheese Danish Rolls. They bring together the bright, zesty flavor of lemons, the sweet-tart pop of fresh raspberries, and the creamy richness of cream cheese—all wrapped up in flaky, buttery pastry that practically melts in your mouth.

What I love most about this recipe is how it transforms seemingly complicated bakery-style pastries into something you can easily create in your own kitchen. Don’t let the multiple components intimidate you! I’ll walk you through each step, and the results are absolutely worth the effort. These danish rolls have become my family’s most requested weekend breakfast treat, and once you try them, you’ll understand why.

Whether you’re hosting a brunch, looking for something special for a holiday breakfast, or simply want to treat yourself to something extraordinary, these Lemon Raspberry Cream Cheese Danish Rolls deliver on all fronts. Let’s dive into creating these delectable pastries together!

Ingredients

For the Danish Dough:

• 2¼ teaspoons (1 packet) active dry yeast
• ¼ cup warm water (110-115°F)
• ½ cup warm milk
• ¼ cup granulated sugar
• 1 teaspoon salt
• 2 large eggs, room temperature
• 3½ cups all-purpose flour, plus more for dusting
• 1 cup cold unsalted butter, cut into thin slices

For the Cream Cheese Filling:

• 8 oz (1 package) cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

For the Lemon Filling:

• ½ cup granulated sugar
• 2 tablespoons cornstarch
• Pinch of salt
• ⅓ cup fresh lemon juice (about 2-3 lemons)
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 tablespoon lemon zest (from about 1 lemon)

For the Raspberry Layer:

• 1½ cups fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

For the Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• ½ teaspoon vanilla extract

Equipment Needed

Baking requires the right tools, and for these danish rolls, you’ll want to have:

• Stand mixer with dough hook (or large bowl if mixing by hand)
• Rolling pin
• Pastry brush
• Baking sheets
• Parchment paper
• Small saucepan
• Mixing bowls (various sizes)
• Measuring cups and spoons
• Spatula and whisk
• Sharp knife or pastry cutter
• Cooling rack

Preparation Time

Don’t let the timeline intimidate you! Most of this is hands-off time where the dough is resting, and you can split the process over two days by refrigerating the dough overnight.

Step-by-Step Instructions

Making the Danish Dough

This dough is what gives our danish rolls their signature flaky, buttery texture. The process is similar to making croissants but slightly less intensive.

1. In the bowl of a stand mixer, combine the warm water and yeast. Let it sit for about 5 minutes until foamy.
2. Add the warm milk, sugar, salt, and eggs to the yeast mixture. Mix on low speed until combined.
3. Gradually add 3 cups of flour, mixing until a soft dough forms.
4. Switch to the dough hook and knead on medium-low speed for about 5 minutes, adding the remaining ½ cup of flour as needed until the dough is smooth but still slightly sticky.
5. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.

6. After the first rise, punch down the dough and turn it out onto a floured surface. Roll it into a 12×18-inch rectangle.
7. Arrange two-thirds of the cold butter slices over two-thirds of the dough, leaving a 1-inch border around the edges.
8. Fold the unbuttered third of the dough over the middle third. Then fold the remaining buttered third over that (like folding a letter).
9. Seal the edges by pinching them together. Wrap the dough in plastic wrap and refrigerate for 1 hour.
10. After refrigeration, roll the dough out again into a 12×18-inch rectangle on a floured surface. Fold into thirds again (letter-style), wrap, and refrigerate for another hour.
11. Repeat this rolling and folding process one more time (for a total of 3 folds). After the third fold, wrap the dough tightly and refrigerate for at least 4 hours or overnight. This extended chilling time is crucial for developing those flaky layers!

Preparing the Cream Cheese Filling

1. In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the egg yolk, vanilla extract, and flour. Beat until well combined and no lumps remain.
3. Cover and refrigerate until ready to use.

Making the Lemon Filling

The lemon filling adds a bright, tangy flavor that balances the richness of the pastry and cream cheese.

1. In a small saucepan, whisk together sugar, cornstarch, and salt.
2. Gradually whisk in the lemon juice until smooth, then add the egg yolks.
3. Cook over medium heat, whisking constantly, until the mixture comes to a simmer and thickens, about 5-7 minutes.
4. Remove from heat and stir in the butter and lemon zest until completely smooth.
5. Transfer to a bowl, place plastic wrap directly on the surface (to prevent a skin from forming), and refrigerate until cool.

Preparing the Raspberry Layer

1. In a small saucepan, combine 1 cup of the raspberries, sugar, and lemon juice.
2. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 5 minutes.
3. In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry.
4. Add the cornstarch slurry to the raspberry mixture, stirring constantly until thickened, about 1-2 minutes.
5. Remove from heat and gently fold in the remaining ½ cup of fresh raspberries.
6. Allow to cool completely before using.

Assembling and Baking the Danish Rolls

1. Remove the chilled dough from the refrigerator and let it sit at room temperature for about 10 minutes to make it easier to roll.
2. On a floured surface, roll the dough into a large rectangle, approximately 16×20 inches.
3. Spread the cream cheese filling evenly over the dough, leaving a 1-inch border around the edges.
4. Carefully spread the cooled lemon filling over the cream cheese layer.
5. Dollop the raspberry mixture over the lemon filling and gently swirl it with a knife or spatula.

6. Starting with the long edge, tightly roll the dough into a log, pinching the seam to seal.
7. Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces, each about 1½ inches thick.
8. Place the rolls on parchment-lined baking sheets, leaving about 2 inches between each roll.
9. Cover loosely with plastic wrap and let rise in a warm place for about 45 minutes to 1 hour, until puffy.
10. Preheat your oven to 375°F (190°C).
11. Bake the rolls for 20-25 minutes, until golden brown.
12. Transfer to a cooling rack and let cool for about 15 minutes.

Making the Glaze

1. In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract until smooth.
2. Adjust the consistency as needed by adding more lemon juice (for a thinner glaze) or powdered sugar (for a thicker glaze).
3. Drizzle the glaze over the slightly cooled danish rolls.

Tips for Perfect Danish Rolls

After making these rolls countless times, I’ve discovered some tricks that help ensure perfect results every time:

• Keep everything cold: The key to flaky layers is keeping the butter cold throughout the lamination process. If the dough starts to feel warm or the butter seems to be melting at any point, immediately refrigerate it for 15-20 minutes.
• Don’t rush the process: The resting and refrigeration times are crucial for developing flavor and achieving those signature flaky layers. Consider making the dough a day ahead.
• Roll with confidence: When rolling out the dough, use firm, even pressure and try to maintain a rectangular shape as much as possible.
• Use fresh berries: Fresh raspberries provide the best flavor and texture. If you must use frozen, thaw and drain them thoroughly before use.
• Room temperature cream cheese: Make sure your cream cheese is fully softened for a smooth, lump-free filling.
• Measure your cuts: For uniform rolls, use a ruler to mark your cutting lines before slicing the log.
• Watch the bake carefully: These rolls can go from perfectly golden to over-browned quickly, so keep an eye on them during the last few minutes of baking.

Common Mistakes to Avoid

Even experienced bakers can run into issues with laminated dough. Here are some pitfalls to watch out for:

Variations to Try

One of the joys of making these danish rolls is that once you master the basic technique, you can experiment with different flavor combinations:

• Blueberry Lemon: Replace raspberries with fresh blueberries for a classic pairing.
• Orange Cranberry: Substitute orange zest and juice for the lemon and use cranberry sauce instead of raspberry filling.
• Apple Cinnamon: Replace fruit fillings with sautéed cinnamon apples.
• Strawberry Rhubarb: A springtime favorite that adds a pleasant tartness.
• Chocolate Hazelnut: Spread a thin layer of chocolate hazelnut spread instead of the lemon filling.
• Peach Ginger: Use peach preserves mixed with a bit of fresh grated ginger for a warming twist.

Storage and Make-Ahead Tips

These danish rolls are best enjoyed fresh from the oven, but here’s how to manage leftovers and prep ahead:

• Same day: Store at room temperature for up to 8 hours, covered loosely with foil.
• Refrigeration: Keep in an airtight container in the refrigerator for up to 3 days. Warm gently in a 300°F oven for 5-7 minutes before serving.
• Freezing baked rolls: Freeze unglazed rolls in an airtight container for up to 1 month. Thaw overnight in the refrigerator, then warm and glaze before serving.
• Make-ahead dough: The danish dough can be refrigerated after the final fold for up to 48 hours or frozen for up to 1 month. Thaw frozen dough overnight in the refrigerator before proceeding with the recipe.
• Prepare fillings ahead: All fillings can be made up to 2 days in advance and kept refrigerated.

Nutritional Information

For those keeping track of dietary information, here’s an approximate breakdown per danish roll:

Please note that these values are estimates and may vary based on specific ingredients and portion sizes.

Serving Suggestions

These danish rolls are certainly delicious on their own, but here are some ideas to create a complete breakfast or brunch spread:

• Serve with fresh fruit to balance the richness of the pastry
• Pair with a strong cup of coffee or espresso
• Include as part of a brunch buffet with savory options like quiche or frittata
• Add a side of yogurt with honey for a protein boost
• For special occasions, serve with a glass of fresh-squeezed orange juice or a fruit smoothie
• Accompany with a selection of cheeses for a European-style breakfast

Q&A Section

Q: Can I use store-bought puff pastry instead of making the dough from scratch?

While you can use store-bought puff pastry in a pinch, the texture and flavor won’t be quite the same. Danish dough is enriched with eggs and has a different fat-to-flour ratio than puff pastry. If you do substitute, I recommend using a high-quality all-butter puff pastry for the best results.

Q: My dough is leaking butter during baking. What went wrong?

This usually happens when your butter layers have melted before baking. Make sure your dough stays cold throughout the entire process. If at any point the dough feels soft or the butter seems to be melting, immediately return it to the refrigerator for 15-20 minutes before continuing.

Q: Can I make these dairy-free?

Yes, you can substitute plant-based butter and cream cheese alternatives, though the texture may differ slightly. Choose products specifically designed for baking that mimic the fat content of dairy versions for best results.

Q: How do I know when the danish rolls are properly baked?

They should be golden brown on top and feel set when gently pressed. The internal temperature should reach about 190°F. If they’re browning too quickly but don’t seem done inside, cover them loosely with foil for the remainder of the baking time.

Q: My raspberry filling is too runny. How can I fix it?

If your filling seems too thin, you can add a bit more cornstarch slurry (mix 1 teaspoon cornstarch with 1 teaspoon cold water) and cook for another minute or two until thickened. Also, make sure you’re allowing it to cool completely before using, as it will continue to thicken as it cools.

Q: Can I prepare everything the night before and bake in the morning?

Absolutely! Prepare the rolls completely, place them on the baking sheet, cover tightly with plastic wrap, and refrigerate overnight. In the morning, remove them from the refrigerator and let them sit at room temperature for about 45 minutes before baking.

Q: My cream cheese filling seems to disappear during baking. What am I doing wrong?

Make sure your cream cheese layer is substantial enough and spread evenly. Also, check that your cream cheese is at room temperature when making the filling to ensure proper spreading consistency.

Q: Can I skip the lamination process and just make a regular sweet dough?

You could, but you would end up with more of a cinnamon roll texture rather than a flaky danish. The lamination process is what creates those beautiful, distinct layers that make a danish special.

Final Thoughts

Creating these Lemon Raspberry Cream Cheese Danish Rolls is truly a labor of love, but the results are absolutely worth every minute spent. There’s something incredibly satisfying about pulling a tray of these gorgeous, golden pastries from the oven and watching your family’s eyes light up with anticipation.

I’ve found that mastering this recipe has given me the confidence to try other laminated dough pastries, and it’s become something of a signature dish when I host brunches. The combination of tangy lemon, sweet-tart raspberries, and creamy cheese filling creates a harmony of flavors that’s simply irresistible.

Don’t be discouraged if your first batch isn’t perfect—laminated doughs take practice, and even “imperfect” homemade danish rolls are usually delicious! With each attempt, you’ll become more comfortable with the process and develop your own techniques.

I hope these danish rolls bring as much joy to your kitchen as they have to mine. Happy baking!