These soft, buttery overnight Danish pastries are filled with sweet cherry pie filling and finished with a smooth vanilla icing. They bake up golden, store beautifully, and taste just like your favorite bakery treat — perfect for breakfast, brunch, or holidays.
Prep Time: 1 hour + overnight chilling
Rise Time: 45 minutes
Bake Time: 14–16 minutes
Cooling: 10 minutes
Total Time: ~2 hours (plus chilling)
Yield: 3 dozen (36 Danish pastries)
Overnight Cherry Danish – Soft, Buttery, Bakery-Style Recipe
Light, buttery Overnight Cherry Danish pastries filled with sweet cherry pie filling and topped with smooth vanilla icing. Easy to prep ahead, bakery-quality, and freezer-friendly — perfect for breakfast or brunch.
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Ingredients
Dough
- 2 packets (¼ oz each) active dry yeast
- ½ cup warm 2% milk (110°–115°F)
- 6 cups all-purpose flour
- ½ cup sugar
- 2 tsp salt
- 1 cup cold butter, cubed
- 1¼ cups warm half-and-half cream (70°–80°F)
- 6 large egg yolks, room temperature
- 1 can (21 oz) cherry pie filling
Icing
- 8 cups confectioners’ sugar
- 2 Tbsp butter, softened
- ¼ tsp vanilla extract
- Dash salt
- 4–5 Tbsp half-and-half cream
Instructions
- Activate the Yeast
In a small bowl, dissolve the yeast in warm milk. Let stand for 5 minutes until bubbly. - Make the Dough
In a large bowl, combine flour, sugar, and salt.
Cut in the cold butter until the mixture looks crumbly.
Add the yeast mixture, warm cream, and egg yolks. Stir until a soft, sticky dough forms.
Cover and refrigerate overnight.
- Shape the Danish
Punch down the chilled dough. Transfer to a lightly floured surface and divide into 4 portions.
Roll each into an 18×4-inch rectangle. Cut into 4×1-inch strips.
Place 2 strips together and twist. Shape into a ring and pinch ends.
Set 2 inches apart on greased baking sheets.
Cover and rise for 45 minutes, or until doubled.
- Fill & Bake
Preheat oven to 350°F (180°C).
Using the handle of a wooden spoon, make a ½-inch indentation in the center.
Spoon 1 Tbsp cherry filling into each.
Bake 14–16 minutes, or until lightly golden.
Cool on wire racks.
Make the Icing
Beat confectioners’ sugar, butter, vanilla, salt, and enough cream to reach a smooth drizzle consistency.
Drizzle over cooled Danish.
Why You’ll Love It
✨ Bakery-style results at home — Soft, buttery dough, glossy cherry filling, and a sweet vanilla drizzle make these taste like they came from a professional bakery.
✨ Overnight convenience — Prep the dough the day before, chill overnight, and enjoy fresh pastries in the morning with almost no effort.
✨ Beautiful presentation — The twisted rings look elegant and impressive, perfect for brunch, holidays, or gifting.
✨ Customizable — Swap cherry for blueberry, raspberry, apple, or your favorite pie filling. The dough is a perfect base for any flavor.
✨ Freezer-friendly — Unfrosted Danish freeze beautifully, so you can make a big batch and enjoy them anytime.
✨ Crowd favorite — Soft, lightly sweet, buttery, fruity, and creamy — these pastries always disappear fast!
Storage & Make-Ahead Tips
- Unfrosted Danish freeze beautifully for up to 2 months in airtight containers.
- Reheat at 300°F for 6–8 minutes, then drizzle icing fresh.
- Refrigerate iced pastries for 3–4 days.
Serve It With
- Hot coffee or latte
- Vanilla yogurt
- Whipped cream
- Fresh berries
- A holiday brunch spread
