Cream Cheese Danish Heart

A delicious dough that could be made into any shape.

Cream Cheese Danish Heart


1 heart 1 heart

Prep Time

0:30 0:30

Bake Time

20 to 25 minutes 20 to 25 minutes

Chill Time

2 to 24 hours 2 to 24 hours

Rise Time

1 hour 1 hour

Right arrow icon


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/2 cup sour cream
  • 1/4 cup butter or margarine
  • 1 egg
  • Cream Cheese Filling
  • 1 package (8 ounces) cream cheese, softened
  • 1/3 cup sugar
  • 1 teaspoon pure vanilla extract
  • Powdered Sugar Glaze
  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 2 red food coloring (optional)


  1. Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large mixer bowl. Heat water, sour cream and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours. For Cream Cheese Filling, combine cream cheese, sugar and vanilla in a medium bowl. Stir until smooth. Remove dough from refrigerator; roll to 16 x 8-inch rectangle. Spread evenly with Cream Cheese Filling. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form a large heart; pinch ends together. Place on greased baking sheet. With a sharp knife, cut 1/3 through heart at 1-inch intervals, alternating from side to side to resemble a heart. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  2. Bake at 375°F for 20 to 25 minutes. Remove from sheet; cool on wire rack. Drizzle with Powdered Sugar Glaze. For Powdered Sugar Glaze, combine powdered sugar, milk and vanilla. Stir until smooth. Add 2 drops red food coloring if desired; stir until well blended.

you may also like