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Danish Carnival Buns

Fluffy Danish Carnival Buns with Creamy Cheesecake Bliss

Delight in these soft Danish Carnival Buns filled with creamy cheesecake and topped with blueberry compote – a perfect addition to any dessert table.
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Prep Time 30 minutes
Cook Time 22 minutes
Rising Time 1 hour
Total Time 1 hour 52 minutes
Servings: 12 buns
Course: Desserts
Cuisine: Danish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups All-Purpose Flour Provides structure; no substitutions.
  • 1/3 cup Granulated Sugar Can substitute with brown sugar.
  • 2 tsps Instant Yeast Active dry yeast can be used.
  • 1 tsp Salt Essential for balancing sweetness.
  • 1 cup Warm Milk Activates yeast; can use almond milk.
  • 1 large Egg Flax egg can be a vegan substitute.
  • 1/2 cup Softened Butter Can replace with margarine.
For the Cheesecake Filling
  • 8 oz Cream Cheese Core ingredient for the filling.
  • 1/2 cup Powdered Sugar No substitutes recommended.
  • 1 tsp Vanilla Extract Can substitute with almond extract.
  • 1 large Egg Yolk Use fruit puree for a vegan option.
For the Blueberry Compote
  • 2 cups Blueberries Frozen blueberries can be used.
  • 1 tbsp Lemon Juice Can substitute with lime juice.
  • 2 tbsp Cornstarch Arrowroot powder works as an alternative.
For the Finish
  • 2 tbsp Butter (for egg wash) Melted margarine can be a substitute.
  • Crumble Topping (optional) Can omit for a softer bun.

Equipment

  • Mixing bowl
  • Whisk
  • Saucepan
  • Wire rack
  • Oven

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the flour, sugar, yeast, and salt until well combined.
  2. Gently warm milk to about 110°F (43°C), adding it with the egg and softened butter to the dry ingredients.
  3. Mix until a soft dough forms.
  4. Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic.
  5. Place kneaded dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour.
  6. Prepare the filling by beating cream cheese until smooth, then mixing in powdered sugar, vanilla, and egg yolk.
  7. Chill the filling in the fridge.
  8. In a saucepan, combine blueberries, lemon juice, and a bit of sugar over medium heat, cooking until blueberries burst.
  9. Add cornstarch slurry to thicken compote and remove from heat.
  10. Once dough has risen, punch it down and divide into 10-12 pieces.
  11. Roll each piece into a ball and create an indent with your thumb.
  12. Fill each bun with cheesecake filling and blueberry compote, then brush edges with melted butter.
  13. Preheat oven to 350°F (180°C) and bake for 18-22 minutes.
  14. Cool buns on a wire rack before serving.

Nutrition

Serving: 1bunCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftover buns in an airtight container. Enjoy them within 2 days or freeze for later indulgence.

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