Best 5 Cinnamon Cherry Danish Cake Recipes

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Cinnamon cherry danish cake is an irresistible treat that brings together the flavors of cinnamon, cherries, and sweet dough. It's a perfect dessert for any occasion, whether you're hosting a brunch, celebrating a special occasion, or simply craving something sweet. With its delicate crumb, gooey filling, and crispy topping, this cake is sure to become a favorite.

Here are our top 5 tried and tested recipes!

CHERRY DANISH



Cherry Danish image

These ruby-studded pastries will be the first to disappear from your brunch table. You can use apple pie filling with equally good results. -Christie Cochran, Canyon, TX

Provided by Taste of Home

Categories     Brunch     Desserts

Time 45m

Yield 40 servings.

Number Of Ingredients 15

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
3/4 cup shortening, divided
1/3 cup sugar
3 large eggs, room temperature, divided use
1 teaspoon salt
1/4 teaspoon each ground mace, lemon extract and vanilla extract
4 to 4-1/2 cups all-purpose flour
1 can (21 ounces) cherry pie filling
GLAZE:
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons 2% milk
1/3 cup chopped almonds

Steps:

  • In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. On a large floured surface, roll dough out to a 24x16-in. rectangle. Dot half of the dough with 1/4 cup shortening; fold dough lengthwise. Fold the dough 3 times lengthwise, then 2 times widthwise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes., On a floured surface, roll dough into a 16x15-in. rectangle. Cut into 8x3/4-in. strips; coil into spiral shapes, tucking ends underneath. Place in 2 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour. , Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill with 1 tablespoon pie filling. Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack.Combine confectioners' sugar, vanilla and milk; drizzle over rolls. Sprinkle with almonds.

Nutrition Facts : Calories 137 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 70mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.

CRAZY-DELICIOUS CHEESY CHERRY DANISH



Crazy-Delicious Cheesy Cherry Danish image

Provided by Food Network

Time 45m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon plus 1 teaspoon powdered sugar
1 teaspoon cornstarch
1 drop vanilla extract
1 tablespoon jet-puffed marshmallow creme
1 tablespoon fat-free whipped topping, thawed from frozen
Half an 8-ounce tub fat-free cream cheese, room temperature
1/4 cup old-fashioned oats
2 tablespoons granulated sugar
1 tablespoon light vanilla soymilk
1/4 teaspoon almond extract
1 cup frozen unsweetened dark sweet cherries, thawed
1 tube refrigerated seamless dough sheet or reduced-fat crescent roll dough (recommended: Pillsbury)

Steps:

  • Preheat oven to 350 degrees F.
  • To make the icing: In a small microwave-safe bowl, combine powdered sugar, cornstarch, vanilla extract, and 1 1/2 teaspoons of cold water. Mix until the ingredients have dissolved.
  • Add marshmallow creme and microwave for 5 seconds, or until the creme is soft enough to fold into the mixture. Stir until smooth. Add whipped topping and stir again, until evenly combined. Cover and refrigerate the icing until you're ready to ice the Danish.
  • To make the Danish: In a medium bowl, combine cream cheese, oats, granulated sugar, soymilk, and almond extract, and stir until thoroughly mixed. Fold in cherries and set aside. This is your filling.
  • Spray a large baking sheet with nonstick spray. Roll out the dough on the sheet into a large rectangle of even thickness. If using crescent roll dough, pinch together perforated seams to seal. Arrange baking sheet in front of you so that the short sides are on the left and right and the long sides are on the top and bottom. Spoon the cherry filling lengthwise across the middle third of the dough, leaving 1/2-inch borders on the left and right of the filling.
  • Starting from the top, make 12 vertical cuts-about 1 inch apart-along the top section of the dough, stopping about 1/2 inch from the filling. Repeat with the bottom section of the dough. This will create 1-inch-wide strips of dough on both the top and bottom of the filling.
  • Alternate folding the 1-inch strips from the top and the bottom over the filling, covering the filling completely and creating a crisscrossed, "braided" appearance. When you reach the last few strips, cross them toward the middle of the Danish. After all the strips have been folded, fold the left and right sides of the dough in toward the filling, so the filling cannot escape, and pat firmly to seal.
  • Bake in the oven for 15 to 20 minutes, until pastry is crispy and golden brown. Allow it to cool completely.
  • Just before serving, stir icing and drizzle it over the entire Danish. Cut Danish into 8 slices and indulge! (P.S. Refrigerate leftovers.)
  • PER SERVING (1/8th of recipe, 1 slice): 147 calories, 5g fat, 312mg sodium, 22.5g carbs, 0.5g fiber, 10g sugars, 4g protein

Nutrition Facts : Calories 147, Fat 5 grams, Sodium 312 milligrams, Carbohydrate 22.5 grams, Fiber 0.5 grams, Protein 4 grams, Sugar 10 grams

CHERRY DANISHES



Cherry Danishes image

These delightful Danish from Margaret McNeil are so quick to fix, you don't even have to uncoil the refrigerated breadsticks. "We prefer them with cherry pie filling, but you can use peach or blueberry instead," suggests the Germantown, Tennessee cook.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 1 dozen.

Number Of Ingredients 6

2 tubes (11 ounces each) refrigerated breadsticks
1/3 cup butter, melted
1 tablespoon sugar
1 cup cherry pie filling
1 cup confectioners' sugar
1-1/2 teaspoons water

Steps:

  • Separate each tube of breadsticks into six sections but leave coiled. Place in a greased 15x10x1-in. baking pan. Brush generously with butter and sprinkle with sugar. , Make an indentation in the top of each coil; fill with about 1 tablespoon of pie filling. Bake at 400° for 15-20 minutes or until golden brown. Combine confectioners' sugar and water; drizzle over warm rolls.

Nutrition Facts : Calories 186 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 249mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 0 fiber), Protein 2g protein.

FRESH CHERRY CAKE WITH A HINT OF CINNAMON



Fresh cherry cake with a hint of cinnamon image

Delicious and perfect for a picnic

Provided by Good Food team

Categories     Afternoon tea, Buffet, Dessert, Lunch, Snack, Treat

Time 1h5m

Number Of Ingredients 12

140g self-raising flour
½ tsp ground cinnamon
50g golden caster sugar
1 egg
4 tbsp milk
85g butter , melted
350g juicy, ripe cherries
icing sugar, for dusting
25g plain flour
¼ tsp ground cinnamon
25g golden caster sugar
25g butter , at room temperature, diced

Steps:

  • Preheat the oven to fan 160C/ conventional 180C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep. Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.
  • Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.
  • To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.
  • Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.
  • For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.

Nutrition Facts : Calories 247 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.46 milligram of sodium

GIANT CINNAMON-CHEESE DANISH



Giant Cinnamon-Cheese Danish image

This easy, king-size cream-cheese danish is great for a breakfast gathering. It will wow your guests!

Provided by Pillsbury Kitchens

Categories     Breakfast

Time 55m

Yield 6

Number Of Ingredients 6

1 can (17.5 oz) refrigerated Pillsbury™ Grands!™ Cinnamon Rolls with Original Icing (5 Count)
1 package (8 oz) cream cheese, softened
1/2 cup sugar
2 teaspoons sour cream
1 teaspoon lemon juice
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Lightly grease 9-inch glass pie plate with shortening, or spray with CRISCO® Original No-Stick Cooking Spray. Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of pie plate. Unroll second roll; loosely wrap around first roll, cinnamon side in. Replace any cinnamon that falls off. Repeat with remaining rolls, coiling dough in pie plate into spiral shape.
  • In small bowl, beat remaining ingredients except icing with electric mixer on medium speed until smooth. Spoon cream cheese mixture into decorating bag with tip or gallon-size resealable food-storage plastic bag with 1/2-inch hole cut in bottom corner. With tip or corner of bag about halfway down into rolls, pipe mixture between strips of dough, starting at center and working to edge of pan, using all of mixture.
  • Bake 25 to 35 minutes or until center is thoroughly baked and edges are deep golden brown. Cool 5 minutes. Meanwhile, remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle.
  • Drizzle icing over warm coffee cake. Cut into wedges. Serve warm.

Nutrition Facts : Calories 480, Carbohydrate 61 g, Cholesterol 45 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 36 g, TransFat 4 g

Tips:

  • To achieve a tender and flaky crust, use a combination of butter and shortening. The butter provides flavor, while the shortening helps prevent the crust from becoming too tough.
  • Work the butter and shortening into the flour mixture until it resembles coarse crumbs. Avoid overworking the dough, as this can result in a tough crust.
  • Use a rolling pin to roll out the dough to a 12-inch circle. If the dough is too sticky, chill it for 30 minutes before rolling.
  • To prevent the bottom crust from becoming soggy, pre-bake it for 15 minutes before adding the filling.
  • For a richer flavor, use homemade cinnamon sugar. To make cinnamon sugar, combine 1/2 cup of sugar and 1 tablespoon of ground cinnamon in a small bowl.
  • Bake the danish cake until the crust is golden brown and the filling is bubbly. This usually takes about 30-35 minutes.
  • Allow the danish cake to cool for at least 15 minutes before slicing and serving. This will help the filling to set and prevent it from running out.

Conclusion:

Cinnamon cherry danish cake is a delicious and versatile pastry that can be enjoyed for breakfast, brunch, or dessert. With its flaky crust, sweet and tangy filling, and rich streusel topping, it's sure to be a hit with everyone who tries it. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and produces amazing results. So next time you're looking for a special treat, give this cinnamon cherry danish cake a try. You won't be disappointed!

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