Heavenly Cheese Danish

Name: Heavenly Cheese Danish
Prep time: 50 min
Cook time: 15 min
Total time: 1 h 5 min
Yield: 16 rolls.
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/2 cup warm water (110° to 115°); 4 cups all-purpose flour; 1/3 cup sugar; 2 teaspoons salt; 1 cup cold butter, cubed; 1 cup 2% milk; 4 large egg yolks, room temperature; ASSEMBLY:; 3 teaspoons ground cinnamon, divided; 12 ounces cream cheese, softened; 1/3 cup sugar; 1 large egg, room temperature, separated; 1 tablespoon water; 2 tablespoons maple syrup

This tempting cheese Danish is baked to flaky perfection and made to shine with a simple egg wash gloss. It tastes just as decadent as any breakfast pastry you'd find in a bakery or coffee shop. —Josephine Triton, Lakewood, Ohio

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
4 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
1 cup cold butter, cubed
1 cup 2% milk
4 large egg yolks, room temperature
ASSEMBLY:
3 teaspoons ground cinnamon, divided
12 ounces cream cheese, softened
1/3 cup sugar
1 large egg, room temperature, separated
1 tablespoon water
2 tablespoons maple syrup

Directions

Dissolve yeast in warm water. In another bowl, mix flour, sugar and salt; cut in butter until crumbly. Add milk, egg yolks and yeast mixture; stir to form a soft dough (dough will be sticky). Cover and refrigerate 8-24 hours.
To assemble, punch down dough; divide into 4 portions. On a lightly floured surface, pat each portion into a 9x4-in. rectangle; sprinkle each with 3/4 teaspoon cinnamon. Cut each rectangle lengthwise into four 9x1-in. strips. Twist each strip, then loosely wrap strip around itself to form a coil; tuck under end and pinch to seal. Place 3 in. apart on greased baking sheets.
Beat cream cheese, sugar and egg yolk until smooth. Press an indentation in center of each roll; fill with 1 rounded tablespoon cream cheese mixture. Cover with greased plastic wrap; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°.
Whisk egg white with water; brush over rolls. Bake until golden brown, 15-20 minutes. Remove to wire racks; brush with syrup. Serve warm. Refrigerate leftovers.