Sugar Plum Cheese Danish Recipe: Festive Twist With Spiced Rum Glaze

This sugar plum cheese danish recipe delivers the perfect balance of flaky layers, spiced rum glaze, and rich cheese filling that tastes like holiday magic in every bite. The secret lies in precise lamination and proofing—techniques that transform simple dough into a golden, melt-in-your-mouth masterpiece.

I’ve perfected this version after years of testing, ensuring the sugar plum jam stays vibrant and the rum glaze adds just the right festive warmth.

The process begins with a foolproof yeast dough that’s rolled, filled, and folded with care to create those signature flaky layers. Each step—from proofing to baking—requires patience, but the result is worth it: a danish with a crisp, caramelized crust and a tender interior.

The spiced rum glaze ties everything together, adding a subtle boozy depth that elevates this classic pastry to something extraordinary.

What makes this recipe stand out is the professional-quality finish—no shortcuts, just traditional Danish techniques adapted for home bakers. The sugar plum filling adds a bright, fruity contrast to the creamy cheese, while the rum glaze ensures every bite feels special.

Whether you’re baking for a holiday gathering or treating yourself, this danish will impress with its visual appeal and irresistible flavor.

Ready to master the art of Danish baking? This recipe includes tips for perfect lamination, proofing times, and even variations like adding almond paste or swapping cream cheese for a lighter texture. Let’s get started—your kitchen will smell like a European bakery in no time.

Ingredients for sugar plum cheese danish

Fourteen ingredients, one golden masterpiece—flaky layers, spiced rum magic, and holiday vibes in every bite.

The butter is non-negotiable here—European-style unsalted (like Plugrá or Kerrygold) gives the best lamination. Grab it from the refrigerated section, not the tubs, and keep it cold until you're ready to cut it into cubes. The sugar plum jam? Look for brands like Bonne Maman—they use real fruit and no artificial junk. If you can't find it, apricot jam works in a pinch, but the flavor won't be quite the same. For the almond paste, Trader Joe's has a great budget-friendly option, but La Tourangelle is worth the splurge if you're feeling fancy. The spiced rum? Captain Morgan or Bacardi are solid choices—just avoid the super cheap stuff.

No cream cheese? Mascarpone or ricotta can substitute, but you'll need to adjust the texture with a bit more flour. Short on sugar plum jam? Raspberry or blackberry jam adds a nice contrast, but stick with something fruity. The vanilla extract is where you can get creative—Madagascar bourbon vanilla adds depth, but regular works fine. For the spiced rum glaze, if you don't have spiced rum, vanilla extract plus a pinch of cinnamon mimics the warmth. The cinnamon and nutmeg are key for that holiday spice—freshly ground makes all the difference, but pre-ground is better than nothing. And hey, if you're feeling adventurous, swap the almond paste for orange marmalade—it adds a citrusy twist that pairs perfectly with the rum glaze.

This dough needs patience—it's best made the night before. Wrap the shaped danishes in plastic and refrigerate overnight for perfect rise and flavor development. The rum glaze keeps for 1 week in the fridge, but the danishes themselves? Freshly baked is best, but they reheat beautifully in a 350°F oven for 5-10 minutes. Freeze unbaked danishes for up to 3 months—just add 5-10 minutes to the baking time when you're ready to enjoy them. And if you're making these for a crowd, double the recipe—they disappear faster than you can say 'holiday baking'

Step-by-step instructions for sugar plum cheese danish

Here's how to make these rich, flaky pastries with a spiced rum glaze that'll impress anyone.

In a large mixing bowl, combine the 4 cups all-purpose flour, 0.5 teaspoon salt, 0.25 cup granulated sugar, and 2 teaspoons instant yeast. Mix until evenly distributed. Cut in the 1 cup cold cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.

In a separate bowl, whisk together the 2 whole large eggs, 0.5 cup warmed whole milk, 1 teaspoon vanilla extract, 0.5 teaspoon ground cinnamon, and 0.25 teaspoon ground nutmeg. Slowly pour this mixture into the dry ingredients while mixing with a wooden spoon until a soft dough forms. Gather the dough into a ball, divide it into four equal portions, and flatten each into a 6-inch circle.

In a small bowl, mix the 8 ounces room-temperature cream cheese with 0.5 cup sugar plum jam until smooth and fully combined. Spread the almond paste (0.25 cup) evenly over each of the four dough circles, leaving a 1-inch border. Top each with about 2 tablespoons of the cream cheese mixture, spreading it evenly but not reaching the edges.

Roll up each dough circle tightly from the short side, sealing the edges to form a log. Place the logs seam-side down on a parchment-lined baking sheet, spacing them about 2 inches apart. Cover with a clean kitchen towel and refrigerate for 30 minutes to firm up before shaping.

Preheat your oven to 375°F. On a lightly floured surface, roll each chilled log into an oval shape about 12 inches long and 4 inches wide, tapering the ends slightly. Place the shaped danishes on the prepared baking sheet, spacing them about 1 inch apart. Cover loosely with the kitchen towel and let them proof in a warm place for 45-60 minutes, until they've risen about 50% and look slightly puffy.

While they're proofing, brush the tops with a little milk to create a barrier for even browning. This step is crucial—don't skip it. The proofed danishes should spring back slowly when gently pressed with a finger, indicating they're ready to bake.

Bake the danishes in the preheated oven for 20-25 minutes, until they're deep golden brown and the filling is set. Rotate the baking sheet halfway through for even baking. You'll know they're done when the edges are crisp and the tops are beautifully caramelized.

Remove from the oven and let cool on a wire rack for 10 minutes before glazing. This resting period prevents the glaze from sliding off and gives you time to prepare the spiced rum mixture.

In a small bowl, whisk together the 1 cup powdered sugar, 0.5 cup spiced rum, and 1 teaspoon vanilla extract until smooth. Immediately drizzle the warm danishes with the glaze, letting it run down the sides. The heat from the pastries will help the glaze set beautifully.

Let the glazed danishes cool for 5-10 minutes before serving. The glaze will thicken slightly as it cools, creating that perfect glossy finish. Serve warm with a cup of coffee or tea for the ultimate holiday treat.

Wine and beer pairings for this recipe

Spiced Rum Glaze

The star of this pairing is the spiced rum glaze, which naturally complements the warm, boozy notes of Bacardi Spiced Rum or Captain Morgan. The cinnamon and nutmeg in the glaze mirror the spice profile of the rum, creating a cohesive flavor experience.

For an extra touch, I like to add 1 teaspoon of freshly grated nutmeg to the glaze—it deepens the aroma and ties into the danish’s spiced filling. 🍹

Wine Pairings

A dry Riesling from Germany or Austria is my go-to choice—its crisp acidity cuts through the richness of the cream cheese and butter, while its honeyed notes harmonize with the sugar plum jam. Look for a Kabinett or Spätlese with 12-13% ABV for the perfect balance.

If you prefer red, a Pinot Noir with bright cherry flavors and a touch of earthiness won’t overpower the delicate pastry. 🍷

Beer Pairings

For beer lovers, a Belgian witbier like Hoegaarden or Stella Artois works beautifully—their citrusy, spiced notes complement the rum glaze and sugar plum filling. If you’re serving these at a holiday gathering, a dark wheat beer with molasses and clove undertones (like Weihenstephaner Dunkelweizen) adds a festive contrast.

Avoid heavy lagers or IPAs, which can overwhelm the pastry’s delicate flavors. 🍺

Coffee and Tea

No pairing is complete without a warm beverage. A medium-roast coffee with chocolatey notes (like Starbucks Sumatra or Blue Bottle) enhances the caramelized crust and rum glaze.

For tea drinkers, a spiced chai latte or Earl Grey with a splash of vanilla syrup mirrors the cinnamon and nutmeg in the danish. The warmth of the drink balances the richness, making each bite feel indulgent. ☕

Non-Alcoholic Options

Skip the alcohol but keep the flavor with a ginger beer like Feather’s—its spicy kick pairs surprisingly well with the rum glaze’s warmth. For a sweeter touch, a sparkling apple cider (like Martinelli’s) adds a refreshing contrast to the buttery pastry.

Even a vanilla-infused milk (heat 2 cups whole milk with 1 tsp vanilla extract and 1 tbsp sugar) works like a creamy, comforting companion. 🍏

Frequently asked questions