Gluten-Free Cherry Cheese Danish

Gluten Free Breads | 1 comment

I must tell you – these are fantastic! I have adapted this from Jeanine at The Baking Beauties sweet roll recipe. I wanted a special Easter breakfast, and I didn’t feel like cinnamon buns – so the cherry cheese Danish was born! I found a Danish recipe using packaged crescent rolls – that called for putting a layer of dough in the bottom of a pan, topping with the filling ingredients, and then topping with the remaining dough. I was going to give this a try, using Jeanine’s dough – but I decided to see what the dough would be like once I mixed it up, if I would be able to make individual rolls, and it turns out that I could. The recipe may seem a little long and daunting, but they are actually pretty easy to make.

Gluten-Free Cherry Cheese Danish

Joan Donogh
You could of course use any type of pie filling instead of cherry.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Brunch
Servings 10 rolls


  • 335 grams 2 1/2 cups brown rice flour
  • 178 g 1 1/4 cups tapioca starch/flour
  • 135 g 3/4 cup potato starch (NOT flour)
  • 1 package 4 serving size vanilla instant Jello pudding mix
  • 1/4 cup sugar
  • 1 tablespoon rapid rise yeast
  • 1 tablespoon xanthan gum
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 6 tablespoons butter
  • 1 cup milk
  • 2 large eggs room temperature
  • 3 tablespoons canola oil
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla


  • 2/3 cup spreadable cream cheese
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 can cherry pie filling I used E.D. Smith Light & Fruity


  • 1 cup icing confectioners' sugar
  • 1 teaspoon vanilla
  • 3-4 tablespoons milk or cream


  • Place a pan of warm water in the bottom of your oven (I used an 8 inch square cake pan with about an inch of water) and preheat oven to 170 degrees F. When the oven reaches the temperature turn it off.
  • In the bowl of your stand mixer, combine the brown rice flour, tapioca starch, potato starch, pudding mix, sugar, yeast, xanthan gum, baking powder and salt. Mix on low to combine.
  • Place water and butter in a microwave safe bowl or large measuring cup and microwave on high for 1 minute, or until the butter has melted.
  • Add the milk, eggs, canola oil, vinegar and vanilla. Whisk to combine.
  • While the mixer is running on low, slowly add the wet ingredients to the dry. If the dough seems too dry you can add a bit more milk.
  • Let the mixer run on medium speed for 5 minutes until well blended and smooth.


  • While the dough is mixing, prepare the filling by stirring the cream cheese, sugar and vanilla together until smooth.

Making the rolls:

  • Prepare pans by lining with parchment paper (I used a 10x15" cookie sheet/jelly roll pan and a small 6x8" pan - if you have a larger pan you may be able to fit all in one pan).
  • Scoop out blobs of dough onto the parchment lined pan. (I used a 1/3 cup scoop - like an ice cream scoop - sprayed with cooking spray to scoop out the dough in even sized bits. This made 10 large rolls.)
  • Wet your hands and flatten the dough down with your palm. Make a well in the center of each roll. (I used the back of my scoop, sprayed with cooking spray, to make an indentation).
  • Place about 2 teaspoons of cream cheese filling in each indentation, and top with a good spoonful of cherry pie filling (I had a bit of pie filling left over).
  • Open the oven and quickly place the pans inside (so the heat doesn't escape). Turn the oven light on for a bit more heat. Allow to rise for about 1/2 hour.
  • When the rolls are nicely risen, remove the pans from the oven, and preheat the oven to 350 degrees F.
  • Bake in the preheated oven for 25 to 35 minutes, until they are lightly browned.
  • Remove from oven and allow to cool for about 15 minutes.
  • Meanwhile, make the glaze by combining the icing sugar and vanilla in a small bowl. Gradually add enough milk or cream to make a thin glaze.
  • Drizzle glaze over rolls, and enjoy.


These can be frozen and reheated in the microwave. I like to store the glaze in the fridge and drizzle the glaze over them once reheated - otherwise the glaze "cooks" before the roll is as warm as I would like it when reheating.


Fresh out of the oven (not glazed yet)

Fresh out of the oven (not glazed yet)

Ready to enjoy!

Ready to enjoy!

1 Comment

  1. Jeanine

    Oh – those do look GOOD!! Now that is good use of the dough recipe – I’m glad that I inspired those! 😀 Fabulous job!


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