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    Home » Bread, Pizza, & Pastry Recipes » Sweet Cinnamon Cranberry Danish

    Sweet Cinnamon Cranberry Danish

    Gluten & Grain Free RecipesLow Carb & Keto RecipesSugar Free RecipesTrim Healthy Mama Recipes

    Published: Nov 15, 2016 by Taryn

    This post may contain affiliate links which won’t change your price but will share some commission.
    Print Recipe Jump to Recipe

    It's been too long since I've made a danish. I love them so. Raspberry Cream Cheese Danish, Braided Blueberry Danish, and Two Bite Chocolate Chip Cheese Danish. I have 3 recipes for Danish already but none of them have a fall vibe. My love of cranberries won this recipe and cinnamon came in second place. This Sweet Cinnamon Cranberry Danish is my new fave.

    close up on sweet cinnamon cranberry danishes on a sheet of parchment paper

    collage of food
    Free Guide! Feed a Family on a Low Carb Diet

    In this free 5-day email series learn all my tips for incorporating a low-carb lifestyle into the life of your family.

    I promised this recipe to my Instagram viewers last week and I'm finally getting it up. I had to space it out at least a few days from my Orange Cranberry Custard Pie. My last cranberry recipe (for at least a little while) is for Cranberry Swirl Cheesecake Bars and will be up next week.

    sweet cinnamon cranberry danishes cut on a sheet of parchment paper

    This has a lot of steps BUT you can make the dough, and then the cream cheese topping, and then the cranberry topping one after the other in a food processor without washing it. It is much simpler than it seems.

    Sweet Cinnamon Cranberry Danish - Low Carb, THM S, Grain & Sugar Free

    Scroll to the bottom for a printable version of this recipe.

    Dough Ingredients:

    8 oz mozzarella, cubed or shredded

    2 oz cream cheese

    1 ⅓ cups almond flour

    1 tablespoon coconut flour

    ¼ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

    1 teaspoon vanilla

    2 teaspoon cinnamon

    1 teaspoon baking powder

    1 egg

    overhead view of danish dough pressed on a sheet of parchment paper placed on a sheet pan

    Cream Cheese Topping:

    ¼ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

    6 oz cream cheese

    1 egg

    Cranberry Topping:

    1 cup fresh cranberries

    ⅔ cup Trim Healthy Mama Gentle Sweet (or my sweetener blend)

    1 teaspoon cinnamon

    1 teaspoon vanilla

    close up on cranberry topping for sweet cinnamon cranberry danish

    Buttercream Glaze (optional):

    1 tablespoon butter

    1 tablespoon Trim Healthy Mama Gentle Sweet (or my sweetener blend), finely ground

    Instructions:

    Preheat the oven to 350.

    Put cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients. Once it is a uniform color wet your hands and press it out into a 9×12 ish rectangle on a parchment lined baking sheet.

    Bake the dough for 10 minutes.

    Meanwhile, to make the cream cheese filling you can add the cream cheese, vanilla, egg, and sweetener to the food processor (no need to wash) or to the bowl you were using. Mix until smooth in the food processor or with an electric mixer.
    After the dough has baked for 10 minutes gently spread the cream cheese on top. Bake for 15 minutes.
    Meanwhile, to make the cranberry topping pulse the sweetener in the food processor until finely ground. Add the other topping ingredients. Pulse until the cranberries are coarsely chopped. Drain any juice and reserve for another use. (It is delicious mixed into seltzer).
    two images showing cranberry danish topping in a strainer on top of a glass and a glass full of seltzer and cranberry topping juice
    Go ahead and make yourself a cranberry soda while waiting for this to bake. Just mix the sweetened juice you drained into seltzer.
    Once the dough and cream cheese topping has baked for 25 minutes top it with the cranberries. Bake for an additional 20 minutes.

    Optional glaze: Mix 1 tablespoon of softened butter with 1 tablespoon of finely ground sweetener (gentle sweet or my copycat) and ¼ teaspoon vanilla. Put in a piping bag and drizzle over the top of the warm pastry (or just spread on top). It will melt and make a shiny glaze. This only makes a small amount of icing. If you would like more you can double or triple it. If you don’t want the icing to melt cool the danish to room temperature before adding the icing.

    hand holding a sweet cinnamon cranberry danish with a large bite missing

     

     

    sweet cinnamon cranberry danishes cut on a sheet of parchment paper

    Sweet Cinnamon Cranberry Danish

    This Cranberry Danish is the best fall brunch dessert you can imagine!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Course: brunch, Dessert
    Cuisine: American
    Servings: 12
    Calories: 221
    Author: Taryn

    Ingredients

    Dough Ingredients:

    • 8 oz mozzarella cubed or shredded
    • 2 oz cream cheese
    • 1 ⅓ cups almond flour
    • 1 tablespoon coconut flour
    • ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 teaspoon vanilla
    • 2 teaspoon cinnamon
    • 1 teaspoon baking powder
    • 1 egg

    Cream Cheese Topping:

    • ¼ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 6 oz cream cheese
    • 1 egg

    Cranberry Topping:

    • 1 cup fresh cranberries
    • ⅔ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla

    Buttercream Glaze (optional):

    • 1 tablespoon butter
    • 1 tablespoon powdered erythritol
    US Customary - Metric
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    Instructions

    • Preheat the oven to 350.
    • Put cheese in a microwave safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy. It should look like cheese fondue at this point. Add the rest of the dough ingredients and the cheese to a food processor. Mix using the dough blade until a uniform color. If you do not have a food processor you can mix in a medium bowl with a wooden spoon but you may need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients. Once it is a uniform color wet your hands and press it out into a 9×12 ish rectangle on a parchment lined baking sheet.
    • Bake the dough for 10 minutes.
    • Meanwhile, to make the cream cheese filling you can add the cream cheese, vanilla, egg, and sweetener to the food processor (no need to wash) or to the bowl you were using. Mix until smooth in the food processor or with an electric mixer.
    • After the dough has baked for 10 minutes gently spread the cream cheese on top. Bake for 15 minutes.
    • Meanwhile, to make the cranberry topping pulse the sweetener in the food processor until finely ground. Add the other topping ingredients. Pulse until the cranberries are coarsely chopped. Drain any juice and reserve for another use. (It is delicious mixed into seltzer).
    • Once the dough and cream cheese topping has baked for 25 minutes top it with the cranberries. Bake for an additional 20 minutes.
    • Optional glaze: Mix 1 tablespoon of softened butter with 1 tablespoon of finely ground gentle sweet or my sweetener and ¼ teaspoon vanilla.
    • Put in a piping bag and drizzle over the top of the warm pastry (or just spread on top). It will melt and make a shiny glaze. This only makes a small amount of icing. If you would like more you can double or triple it. If you don’t want the icing to melt cool the danish to room temperature before adding the icing.

    Notes

    Notes on Sweeteners: 
    I use my own blend of xylitol, erythritol, and stevia in my recipes. This is twice as sweet as sugar. It is comparable to Trim Healthy Mama Gentle Sweet and Truvia.
    To sub in Swerve or Lakanto Monk Fruit use 1.5 times the amount of sweetener called for. 
     
    To sub in Pyure or Trim Healthy Mama Super Sweet use half the amount of sweetener called for.
     
    Substitutions will work in most recipes. They may not work in candies, such as caramel.

    Nutrition

    Serving: 1piece | Calories: 221 | Carbohydrates: 6g | Protein: 9g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 200mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 456IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @joyfilledeats or tag #joyfilledeats!

     

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    Comments

    1. Mary says

      January 01, 2018 at 3:23 pm

      Does the dough + cream cheese bake for 15 or 25 minutes? It initially says 15 but in the next step says 25 so it’s confusing!

      Reply
      • Taryn says

        January 01, 2018 at 9:18 pm

        The total baking time is 45 minutes. Just the dough for 10. Add the cream cheese and bake for an additional 15. Then add the cranberries and bake for an additional 20. Sorry if that was confusing.

        Reply
    2. Pat Beckwith says

      November 25, 2016 at 3:19 pm

      I love cranberries. Must try this!!!!

      Reply
    3. Les says

      November 20, 2016 at 8:28 pm

      Hi, I've never ever even touched a fresh cranberry. Am I supposed to boil before food processor??

      Reply
      • Taryn says

        November 21, 2016 at 8:15 am

        Hi Les, you don't boil them in this recipe. Just chop them in the food processor. They cook a little while it bakes. You can eat cranberries raw, they are just very tart.

        Reply

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