Smooth As S I L K Cream Cheese Danish

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“Growing up with five brothers (no sisters) was great, but I really wanted some girly fellowship within the family. A few years ago, my sisters-in-law and I started getting together for a yearly SILK Weekend. SILK stands for Sisters-In-Law Kerr (my maiden name). We rotate the hosting duties. This year (2007) we met near Madison, toured Wollersheim Winery (bought a "few" bottles!), lunched & gabbed for hours at The Blue Spoon (Culver's corporate headquarters) in Sauk Prairie, completed an aMAZE-ing after-dark flashlight tour through the Treinen Farm Corn Maze near Lodi. This recipe is what our SILK-host served for breakfast on Saturday morning. It truly is silky and creamy and outrageously delicious. NOTE: Cooking time does NOT include the two-hour/overnight "rise" time needed for the dough.”
4 loaves

Ingredients Nutrition


  1. Mix "dough additives" and set aside to cool.
  2. Sponge yeast, sugar, water; when foamy, add luke-warm/cool sour cream mixture, blend well, then add remaining dough ingredients, mixing thoroughly.
  3. Transfer dough to a large greased bowl; cover and refrigerate several hours or overnight.
  4. Mix filling ingredients in a medium bowl, set aside.
  5. Prepare two cookie sheet pans (grease or use parchment paper); set aside.
  6. Divide dough into four parts; transfer one part to a well-floured surface, pat into a rectangle, then roll into a 14x8 inch rectangle (approx).
  7. Spread one-fourth of the filling over the dough rectangle, lightly roll up (start on the long side closest to you).
  8. Transfer roll to prepped cookie sheet, seam-side down, curve into a cresent shape.
  9. At one-inch intervals, use scissors to snip about 2/3's into the roll (exposing the roll & cream cheese filling).
  10. Repeat with remaining dough & filling.
  11. Let rise in warm place about 1-2 hours.
  12. Bake at 350 for 20 minutes (golden brown).
  13. Mix icing ingredients in a small bowl, spread over tops of cooled loaves.

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