Name: Danish Carnival Buns with Vanilla Cheesecake & Blueberry Compote
Prep time: 30 min
Cook time: 18 min
Total time: 1 h 48 min
Cuisine: Scandinavian
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 2 1/4 tsp active dry yeast; 1/2 tsp ground cardamom; 1/2 tsp salt; 1 cup warm milk (110°F); 1/4 cup unsalted butter, melted; 1 large egg; 8 oz cream cheese, softened; 1/3 cup powdered sugar; 1 tsp vanilla extract; 1 egg yolk; 1 cup fresh or frozen blueberries; 2 tbsp maple syrup or sugar; 1 tbsp lemon juice; 1 tsp cornstarch (optional); 1/2 cup powdered sugar (for glaze); 1 tbsp milk or lemon juice (for glaze)

Soft, sweet, and delightfully spiced with cardamom, these Danish Carnival Buns with Vanilla Cheesecake & Blueberry Compote are inspired by the traditional “Fastelavnsboller” — a Scandinavian treat served during the festive season. I’ve taken the classic recipe and added a creamy vanilla cheesecake center and a luscious blueberry compote topping to make them truly unforgettable. Each bite is a blend of rich, tangy, and fruity flavors wrapped in fluffy, golden-baked dough.

Why You’ll Love This Recipe

I love how this recipe brings together three different textures and flavors: the soft and pillowy cardamom buns, the smooth and sweet cheesecake filling, and the tart, glossy blueberry topping. It’s a festive and impressive dessert that’s surprisingly easy to put together. I find it perfect for brunch, special occasions, or whenever I want to treat myself or others to something unique. It’s also a great make-ahead recipe since the components can be prepared separately and assembled fresh.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough:

3 1/2 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 tsp active dry yeast

1/2 tsp ground cardamom

1/2 tsp salt

1 cup warm milk (110°F)

1/4 cup unsalted butter, melted

1 large egg

For the Vanilla Cheesecake Filling:

8 oz cream cheese, softened

1/3 cup powdered sugar

1 tsp vanilla extract

1 egg yolk

For the Blueberry Compote:

1 cup fresh or frozen blueberries

2 tbsp maple syrup or sugar

1 tbsp lemon juice

1 tsp cornstarch (optional, for thickening)

For the Glaze:

1/2 cup powdered sugar

1 tbsp milk or lemon juice

Directions

I start by combining warm milk, sugar, and yeast in a large bowl and let it sit for about 5–10 minutes until the mixture becomes foamy.

Then I add the melted butter, egg, cardamom, salt, and flour, mixing everything until a soft dough forms.

I knead the dough on a floured surface for 8–10 minutes, until it’s smooth and elastic.

Once kneaded, I place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour, or until doubled in size.

While the dough rises, I make the cheesecake filling by beating together the cream cheese, powdered sugar, vanilla, and egg yolk until smooth, then refrigerate it until needed.

For the blueberry compote, I cook the blueberries, maple syrup, and lemon juice in a small saucepan over medium heat for 8–10 minutes until the berries break down. If I want it thicker, I add a little cornstarch. Once thickened, I let it cool.

After the dough has risen, I punch it down and divide it into 12 equal pieces.

I flatten each piece slightly, place 1 tablespoon of cheesecake filling in the center, then fold the dough around the filling, sealing it tightly.

I place each bun seam-side down on a parchment-lined baking sheet, cover them, and let them rise for another 30 minutes.

While they rise, I preheat my oven to 375°F (190°C).

I bake the buns for 15–18 minutes until golden brown.

Once slightly cooled, I drizzle them with a glaze made from powdered sugar and milk (or lemon juice), and top each with a generous spoonful of blueberry compote.

Servings and timing

This recipe makes 12 buns.

Prep Time: 30 minutes

Cooking Time: 18 minutes

Total Time: 1 hour 48 minutes

Calories per serving: 285 kcal

Variations

When I want to change things up, I sometimes use raspberry or cherry compote instead of blueberry. For a more citrusy twist, I add lemon zest to the cheesecake filling. If I’m short on time, I’ve also made these with store-bought jam — still delicious! I occasionally swap cardamom with cinnamon for a warmer spice profile, especially during fall.

Storage/Reheating

I store leftover buns in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in a 300°F oven for about 5–7 minutes or microwave them for 20–30 seconds. The compote can be stored separately and added after reheating for a fresher presentation.

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FAQs

What are Danish Carnival Buns?

These buns, also known as “Fastelavnsboller,” are traditionally enjoyed during Fastelavn (Danish Carnival). I love making this version with a creamy filling and fruity topping for an elevated twist.

Can I make these ahead of time?

Yes, I often prepare the dough and fillings the day before. I shape the buns, refrigerate them overnight, and bake them fresh the next day.

Can I freeze them?

Absolutely. I freeze the baked buns without the glaze or compote. When ready to serve, I thaw, reheat, and top them fresh.

What can I use instead of cream cheese?

If I don’t have cream cheese, I use mascarpone or ricotta, though the texture and flavor will be slightly different — still tasty!

Are these suitable for a brunch buffet?

Definitely. I find they’re a hit at brunch gatherings because they look beautiful and offer a great mix of flavors and textures.

Conclusion

These Danish Carnival Buns with Vanilla Cheesecake and Blueberry Compote are more than just pastries — they’re a celebration in every bite. I love how they bring together the traditional charm of Fastelavnsboller with a luxurious twist. Whether for a holiday, special brunch, or cozy weekend bake, these buns always impress.

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