Overnight Cherry Danish Recipe
Overnight Cherry Danish Recipe photo by Taste of Home

Overnight Cherry Danish Recipe

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These rolls with their cherry-filled centers melt in your mouth and store well, unfrosted, in the freezer. — Leann Sauder, Tremont, Illinois
TOTAL TIME: Prep: 1-1/2 hours + chilling Bake: 15 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 1-1/2 hours + chilling Bake: 15 min. + cooling
MAKES: 36 servings


  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm 2% milk (110° to 115°)
  • 6 cups all-purpose flour
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 1 cup cold butter, cubed
  • 1-1/2 cups warm half-and-half cream (70° to 80°)
  • 6 egg yolks
  • 1 can (21 ounces) cherry pie filling
  • ICING:
  • 3 cups confectioners' sugar
  • 2 tablespoons butter, softened
  • 1/4 teaspoon vanilla extract
  • Dash salt
  • 4 to 5 tablespoons half-and-half cream

Nutritional Facts

1 danish: 218 calories, 8g fat (5g saturated fat), 55mg cholesterol, 188mg sodium, 33g carbohydrate (16g sugars, 1g fiber), 3g protein


  1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine flour, sugar and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be sticky). Refrigerate, covered, overnight.
  2. Punch down dough. Turn onto a lightly floured surface; divide into four portions. Roll each portion into an 18x4-in. rectangle; cut into 4x1-in. strips.
  3. Place two strips side by side; twist together. Shape into a ring and pinch ends together. Place 2 in. apart on greased baking sheets. Repeat with remaining strips. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
  4. Preheat oven to 350°. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each Danish. Fill each with about 1 tablespoon pie filling. Bake 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.
  5. For icing, in a bowl, beat confectioners' sugar, butter, vanilla, salt and enough cream to reach desired consistency. Drizzle over Danish. Yield: 3 dozen.
Originally published as Overnight Cherry Danish in Taste of Home December/January 2010, p22

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Reviewed Apr. 1, 2016

"Have made this recipe several times and have always had great results. Making it again today to donate to a benefit. Not sure why some people are having trouble, I follow this recipe to the letter each time with no problem. I would recommend making sure that you activated the yeast. As with any yeast recipe, it will start rising as it warms up (if you have refrigerated it) and will continue to rise as it should during the 45 minutes between shaping them and putting them into your oven. Thank you so much for the recipe."

Reviewed Jan. 29, 2016

"These are always a hit with the family! They do take some planning but they are so work it. Like someone else has mentioned, frozen sweet dough is a good way to cut out a few steps and not have to make this the day ahead!"

Reviewed Jan. 3, 2016

"I rolled the dough out next morning, cut into squares and shaped when I put them on baking sheet. Tasted and looked great Probably took 45 min. off preparation time. Great flavor. Will make many more times [my method]. Thanks for the tip on sugar and rising."

Reviewed Dec. 13, 2015

"If your in a hurry you can use frozensweet dough. Thaw, roll out as directed and follow recipe."

Reviewed Dec. 13, 2015

"I got rave reviews when I served this for Christmas breakfast and many requests for the recipe. They came out perfect!"

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