The aroma of warm, buttery brioche wafting through the kitchen instantly takes me back to cozy mornings spent with family. If you’re looking to elevate your breakfast game, these Pumpkin Butter Cream Cheese Brioche Danishes are just what you need. They’re not only a delightful twist on your average pastry, but they are also freezer-friendly, making them perfect for those busy weekday mornings. With their fluffy texture and creamy filling, these danishes promise to be the highlight of your brunch spread or an indulgent dessert after dinner. The combination of rich cream cheese and sweet pumpkin butter, topped with a crunchy coffee cake crumb, is a match made in culinary heaven. Ready to impress your loved ones? Let’s dive into this mouthwatering recipe and discover how to create these delicious danishes together!
Why are these Danishes a must-try?
Irresistible Flavors: The blend of rich cream cheese and sweet pumpkin butter creates a perfectly balanced filling that will have your tastebuds dancing.
Comforting Texture: Soft, pillowy brioche paired with a crunchy coffee cake crumb makes each bite a delightful experience.
Freezer-Friendly: Prepare a batch and freeze them for a quick, homemade breakfast option whenever cravings strike.
Versatile Indulgence: Perfect for brunch gatherings or as a special dessert, these danishes cater to all occasions.
Easy to Make: With basic baking skills and simple ingredients, impressing your family or guests has never been easier. You might also enjoy pairing these with some Pumpkin Cheesecake Cookies for a complete pumpkin-themed treat!
Pumpkin Butter Cheesecake Danish Ingredients
For the Brioche Dough
- All Purpose Flour – Provides the structure for soft danish dough; can substitute with bread flour for a chewier finish.
- Granulated Cane Sugar – Sweetens the dough; try coconut sugar for a deeper flavor.
- Instant Yeast – Ensures a good rise; you can use active dry yeast, adjusting the activation process slightly.
- Warm Milk – Hydrates ingredients and activates yeast; swap for dairy-free milk if needed.
- Egg – Enriches the dough; replace with a flax egg for a vegan option.
- Egg Yolk – Adds richness and a beautiful color; omit for a lighter version, though texture may vary.
- Unsalted Butter – Infuses flavor and richness into the dough; plant-based butter works for dairy-free versions.
For the Cream Cheese Filling
- Cream Cheese – Offers a creamy, tangy filling; vegan cream cheese is an excellent alternative.
- Powdered Sugar – Sweetens the filling; monk fruit sweetener can substitute for a low-sugar option.
- Whole Milk – Adds moisture; any plant-based milk works as a substitute.
- Vanilla Bean Paste – Enhances flavor; use vanilla extract instead if necessary.
For the Pumpkin Butter Layer
- Pumpkin Butter – Provides moisture and flavor; homemade pumpkin puree mixed with sugar and spice can be used instead.
For the Coffee Cake Crumb Topping
- Brown Sugar – Adds sweetness to the crumb topping; substitute with a mix of white sugar and molasses for a similar effect.
- Ground Cinnamon – Contributes warmth and spice; nutmeg can be a flavorful swap.
- Maple Syrup – Sweetens the crumb; honey or agave syrup are suitable alternatives.
- Butter (for crumb) – Richness in the crumb; dairy-free butter is an option for a vegan treat.
For the Glaze
- Powdered Sugar (for glaze) – Sweetens the topping; powdered sugar substitutes can make it sugar-free.
- Vanilla Extract – Adds aroma; you can increase vanilla bean paste for a stronger flavor.
- Milk (for glaze) – Adjusts the glaze’s consistency; non-dairy milk works as a great substitute.
- Pinch of Salt – Balances the sweetness of the glaze.
These pumpkin butter cheesecake danishes are sure to bring joy to your kitchen and family gatherings!
Step‑by‑Step Instructions for pumpkin butter cheesecake danishes
Step 1: Prepare Brioche Dough
In a mixing bowl, combine all-purpose flour, granulated sugar, instant yeast, a room-temperature egg, warm milk, and egg yolk. Mix until just combined, then knead in softened unsalted butter until the dough becomes smooth and elastic, about 5-7 minutes. Cover the bowl with a kitchen towel and place it in a warm area for 1-2 hours, or until the dough has doubled in size.
Step 2: Prepare Filling
While the brioche dough is rising, make the cream cheese filling. In a mixing bowl, beat cream cheese until creamy and smooth, approximately 2-3 minutes. Gradually add powdered sugar, milk, and vanilla bean paste, continuing to mix until the mixture is light and fluffy. Set this filling aside while the dough finishes rising.
Step 3: Make Coffee Cake Crumb
In another bowl, combine brown sugar, flour, ground cinnamon, maple syrup, and melted butter. Stir until the mixture resembles coarse crumbs, about 1-2 minutes. This coffee cake crumb will add a delightful crunch to your pumpkin butter cheesecake danishes, so set it aside until you are ready to assemble the danishes.
Step 4: Shape Danishes
Once the brioche dough has risen, punch it down gently to release air and divide it into 8-12 equal pieces. Roll each piece into a ball, then flatten them into circles with raised edges. Place a generous dollop of the cream cheese filling in the center of each circle, followed by a spoonful of pumpkin butter. Sprinkle the coffee cake crumb generously over the top.
Step 5: Baking
Preheat your oven to 375°F (190°C). Carefully transfer the shaped danishes to a parchment-lined baking sheet, ensuring they have enough space to expand. Brush the edges of each danish with a beaten egg for a beautiful golden finish. Bake in the preheated oven for 20-30 minutes, rotating the baking sheet halfway through, until the danishes are golden brown and puffed.
Step 6: Make Glaze
As the danishes cool for about 10 minutes on a wire rack, prepare the vanilla glaze. In a small mixing bowl, whisk together powdered sugar, vanilla extract, milk, and a pinch of salt until smooth and no lumps remain. Adjust the consistency as needed by adding more milk or powdered sugar, then drizzle it over the slightly warm danishes for a finishing touch.
How to Store and Freeze Pumpkin Butter Cheesecake Danishes
Room Temperature: Store in an airtight container for up to 2-3 days to maintain freshness. Enjoy at room temperature for the best flavor.
Fridge: If you want to keep them longer, refrigerate for up to a week. Reheat in the microwave for about 10-15 seconds before serving to enhance the creamy filling.
Freezer: These danishes freeze beautifully! Wrap individually in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: For optimal texture, reheat from frozen in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. Enjoy your delightful pumpkin butter cheesecake danishes!
What to Serve with Pumpkin Butter Cheesecake Danishes
The aroma of freshly baked danishes invites the perfect accompaniment to create a truly memorable meal.
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Freshly Brewed Coffee: The rich, bold flavors of coffee are a classic match with the creamy sweetness of the danishes, enhancing every bite.
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Spiced Chai Latte: The warm spices of a chai latte echo the cozy flavors of pumpkin and cinnamon, making for a comforting pairing.
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Citrusy Fruit Salad: A vibrant, refreshing fruit salad with citrusy accents brightens the rich danish, creating a delightful contrast of flavors.
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Maple Pancakes: Thick, fluffy pancakes drizzled with maple syrup are a sweet way to complement the danish’s coffee cake crumb topping.
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Whipped Cream: A fluffy dollop of whipped cream on the side provides a light and airy texture that balances the danish’s richness.
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Caramel Sauce Drizzle: Adding a sweet swirl of caramel sauce will take these danishes to a decadent level, amplifying the sweetness of the pumpkin butter.
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Egg and Cheese Breakfast Casserole: A savory dish like a cheesy breakfast casserole can balance the sweetness of your danishes for a well-rounded brunch spread.
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Pumpkin Spice Hot Chocolate: As the ultimate fall beverage, this drink pairs beautifully with pumpkin flavors, making your breakfast or brunch feel extra special.
These pairing options will elevate your pumpkin butter cheesecake danishes into an unforgettable experience!
Variations & Substitutions for Pumpkin Butter Cheesecake Danishes
Feel free to make these danishes your own with these delightful twists and swaps!
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Apple Butter: Swap pumpkin butter for apple butter for a fruity twist that’s equally comforting.
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Spice Mix: Add a dash of nutmeg or ginger to the cream cheese filling to bring an extra layer of warmth.
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Chocolate Delight: Mix in chocolate chips to the cream cheese filling for a sweet and rich version your family will love. The creaminess of the cheese complements the chocolatey goodness perfectly.
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Gluten-Free Option: Use a gluten-free flour blend to make the brioche dough, ensuring everyone can enjoy this treat without worry.
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Dairy-Free Delight: Replace cream cheese with dairy-free cream cheese and use plant-based butter to create a fully dairy-free version that doesn’t skimp on flavor.
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Sweetener Swap: For a low-sugar option, substitute the granulated sugar with monk fruit sweetener in both the dough and filling. Your danishes will still taste divine!
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Nutty Crunch: Sprinkle chopped pecans or walnuts on top of the coffee cake crumb before baking for an added crunch with toasty flavor. This would truly elevate the danish experience.
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Pumpkin Spice Version: Add pumpkin spice to the filling for a warm, aromatic flavor that celebrates the season beautifully—perfect for those chilly mornings!
Make sure to try some of these variations along with your danishes, perhaps alongside some warm Garlic Butter Shrimp or finish off your gathering with a sweet Vanilla Bean Brown Butter Cheesecake. Enjoy the adventure of flavors!
Expert Tips for Pumpkin Butter Cheesecake Danishes
Perfect Dough: Ensure you knead the brioche dough well until it’s smooth and elastic, as this guarantees a fluffy final product.
Resting Time Matters: Don’t rush the rising process; letting the dough rest properly enhances both flavor and texture.
Mind the Filling: Be careful not to overfill the danishes with the cream cheese mixture, as this can lead to messy spillovers while baking the pumpkin butter cheesecake danishes.
Egg Wash Greatness: Brushing the danishes with a beaten egg before baking not only adds a beautiful golden color but also helps develop a delightful crust.
Freshness Counts: Serve these danishes warm from the oven for the best taste experience; they truly shine when enjoyed fresh.
Make Ahead Options
These Pumpkin Butter Cream Cheese Brioche Danishes are perfect for busy home cooks looking to save time during the week! You can prepare the brioche dough and cream cheese filling up to 24 hours in advance. Simply cover the dough tightly with plastic wrap and refrigerate overnight to prevent browning while allowing it to rise. Additionally, you can make the coffee cake crumb and store it in an airtight container at room temperature for up to 3 days. When you’re ready to bake, shape the danishes, fill them, and top with the crumb, then brush with egg wash before baking. By prepping ahead, you’ll enjoy warm, homemade danishes with minimal effort on busy mornings!
Pumpkin Butter Cream Cheese Brioche Danishes Recipe FAQs
What kind of flour should I use for the brioche dough?
Absolutely! All-purpose flour is the standard choice for a soft danish dough, but you can opt for bread flour if you prefer a chewier texture. Just keep in mind that using bread flour may produce a denser final product.
How should I store my danishes after baking?
To maintain their freshness, store your pumpkin butter cheesecake danishes in an airtight container at room temperature for up to 2-3 days. If you want them to last longer, refrigerate them for about a week. Just reheat them briefly in the microwave or oven before enjoying to bring back their delightful, fluffy texture!
Can I freeze these danishes?
Yes, indeed! Pumpkin butter cheesecake danishes freeze exceptionally well. Wrap each danish individually in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw them in the refrigerator overnight before reheating, or to reheat straight from the freezer, simply warm them in the oven at 350°F (175°C) for about 10-15 minutes.
What should I do if my dough isn’t rising properly?
If you find that your dough isn’t rising, check the freshness of your yeast—it should be active if you’ve stored it correctly! If the environment is too cool, try placing the dough in a warmer spot, like an oven preheated to the lowest setting, or near a sunny window. Allow it to rise for longer if needed, as patience can be key for the best results.
Are there any dietary alternatives I can use in this recipe?
Very! You can easily make substitutions to accommodate various dietary needs. For a gluten-free option, try using a gluten-free all-purpose flour blend. For a dairy-free version, both plant-based butter and cream cheese can work beautifully in this recipe. For egg-free options, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) in place of each egg.
How can I ensure my glaze is the right consistency?
To achieve that perfect drizzle consistency for your glaze, start by combining powdered sugar and milk until you reach your desired thickness. If it’s too thick, add a teaspoon of milk at a time until you get the consistency you’re looking for. Conversely, if it’s too runny, gradually add more powdered sugar. Aim for a slightly thick yet pourable glaze that will beautifully coat your danishes!
Pumpkin Butter Cheesecake Danishes for Cozy Mornings
Ingredients
Equipment
Method
- In a mixing bowl, combine all-purpose flour, granulated sugar, instant yeast, the room-temperature egg, warm milk, and egg yolk. Mix until just combined, then knead in softened unsalted butter until the dough becomes smooth and elastic, about 5-7 minutes. Cover the bowl with a kitchen towel and place it in a warm area for 1-2 hours, or until the dough has doubled in size.
- While the brioche dough is rising, make the cream cheese filling. In a mixing bowl, beat cream cheese until creamy and smooth, approximately 2-3 minutes. Gradually add powdered sugar, milk, and vanilla bean paste, continuing to mix until the mixture is light and fluffy. Set this filling aside while the dough finishes rising.
- In another bowl, combine brown sugar, flour, ground cinnamon, maple syrup, and melted butter. Stir until the mixture resembles coarse crumbs, about 1-2 minutes. Set it aside until you are ready to assemble the danishes.
- Once the brioche dough has risen, punch it down gently to release air and divide it into 8-12 pieces. Roll each piece into a ball, flatten them into circles with raised edges. Place a generous dollop of the cream cheese filling and a spoonful of pumpkin butter in the center of each circle. Sprinkle the coffee cake crumb generously over the top.
- Preheat your oven to 375°F (190°C). Transfer the shaped danishes to a parchment-lined baking sheet, ensuring space for expansion. Brush the edges with a beaten egg for a golden finish. Bake for 20-30 minutes until golden brown and puffed.
- As the danishes cool for about 10 minutes, prepare the glaze. Whisk together powdered sugar, vanilla extract, milk, and a pinch of salt until smooth and no lumps remain. Adjust the consistency by adding more milk or powdered sugar, then drizzle over the slightly warm danishes.
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