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how to make danishes for breakfast
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5 from 1 vote

Butterhorn Danishes with Strawberry Cream Cheese or Maple Walnut Filling

Homemade Butterhorn Danishes made with classic ingredients & beyond delicious! Simple overnight recipe that is both a nostalgic & satisfying breakfast pastry.
Prep Time30 mins
Cook Time15 mins
Resting Time4 hrs
Total Time4 hrs 45 mins
Course: bread, Breakfast
Cuisine: American
Keyword: Butterhorn Danishes
Servings: 18
Calories: 197kcal


  • 1 TBSP yeast
  • 1 tsp sugar
  • ¼ cup warm water
  • ½ cup milk
  • 1 egg
  • 2 cups flour
  • 2 TBSP sugar
  • ½ tsp salt
  • ½ cup butter (1 stick)

For Strawberry Cream Cheese Filling

  • 3 TBSP strawberry jam
  • 3 TBSP cream cheese

For Maple Walnut Filling

  • ¼ cup chopped walnuts finely chopped
  • 2 TBSP maple syrup
  • 1 cup powdered sugar


  • 1 cup powdered sugar
  • 1 TBSP milk
  • ½ tsp vanilla extract


  • Put yeast and sugar in bowl add the warm water and let sit for 10 minutes.
  • In a bowl, measure out the flour, second amount of sugar and the salt. Cut in the butter using a pastry blender. The mixture should be well blended.
  • Place milk in a liquid measuring cup or bowl and microwave for about 45 seconds to warm it up. Add the slightly beaten egg.
  • Combine the yeast mixture & the milk/egg mixture into the dry ingredients. Stir until it's well blended. The end result is a cross between a batter and a kneadable dough. Don't add more flour.
  • Cover the bowl in plastic wrap and then refrigerate for at least 4 hours or overnight. The dough will increase in size a bit, so make sure your bowl is larger than the mound of dough.
  • After the dough has chilled sprinkle flour on your counter. Roll the dough out to 1/2 inch thickness. The dough will be sticky, but it's easiest to work with when it's cold, so don't remove the bowl of dough from the fridge until your ready to use it.
  • Use a pizza cutter to slice 3/4 inch strips. Twist them, starting at one end and then roll it up into a circle.
  • Put the twists onto a greased pan. Let rise for about an hour or until doubled in size. (I turn my oven on to preheat for about 2 minutes, then turned it off & had my rolls rise in the warm oven.)
  • After the dough rises, add the toppings of choice. (See below)
  • Bake at 350 for about 10-15 minutes. Watch carefully for browning after about 7-8 minutes, if they're getting too brown, place some foil over the top. (Just lay it there, don't tuck in edges or anything).
  • Make a powdered sugar icing by mixing 1 cup of icing sugar, 1/2 teaspoon of vanilla and enough milk to make a spreadable consistency. Drizzle over butterhorns as desired and enjoy!

For Strawberry Cream Cheese Filling

  • Place 1 teaspoon of cream cheese into the center of the danish. Top with about 1 tsp of strawberry jam. Note, you can leave out the strawberry jam if you just want them to be cream cheese filled. You can also use a different fruit jam for a flavorful variety.

For Maple Walnut Filling

  • Finely chop about 1/4 cup of walnuts. Instead of the powdered sugar icing above, make an alternate one by using 1 cup of powdered sugar, and 2-3 tablespoons of real maple syrup. Whisk to combine, adding in more maple syrup until its a spreadable consistency.
  • After the danishes have finished baking, let them cool for about 10 minutes. Top with the maple syrup glaze and sprinkle walnuts over the top. Enjoy!


Calories: 197kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 126mg | Potassium: 50mg | Fiber: 1g | Sugar: 18g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg