Danish Carnival Buns with Vanilla Cheesecake & Blueberry Compote

In Denmark, Carnival Buns (Fastelavnsboller) are a beloved tradition during the Fastelavn holiday—a celebration filled with costumes, treats, and festive fun. These soft, golden buns are usually filled with custard or jam, but this recipe takes them to the next level with a creamy vanilla cheesecake filling and a swirl of sweet blueberry compote.

The result? Fluffy, buttery buns that burst with flavor in every bite. Perfect for Carnival, Easter, or any special occasion, these buns are as beautiful as they are delicious.

Why You’ll Love This Recipe

Traditional meets modern – a Danish classic with a cheesecake twist.
Rich & indulgent – creamy filling paired with tart blueberry compote.
Great for celebrations – perfect for Carnival, brunch, or dessert.
Make-ahead friendly – both filling and compote can be prepped in advance.

Ingredients You’ll Need

For the dough:

4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 cup warm milk
1/4 cup sugar
1/4 cup unsalted butter, melted
1 egg
1/2 tsp salt

For the vanilla cheesecake filling:

8 oz cream cheese, softened
1/4 cup sugar
1 egg yolk
1 tsp vanilla extract

For the blueberry compote:

1 1/2 cups fresh or frozen blueberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water (slurry)

For topping:

1 egg, beaten (for egg wash)
Powdered sugar, for dusting

Step-by-Step Instructions

Make the dough – In a bowl, dissolve yeast in warm milk with 1 tbsp sugar. Let sit 5–10 minutes until foamy. Stir in melted butter, remaining sugar, egg, and salt. Gradually add flour and knead until smooth (8–10 minutes). Cover and let rise 1 hour, or until doubled in size.
Prepare the cheesecake filling – Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Chill until ready to use.
Cook the blueberry compote – In a saucepan, heat blueberries, sugar, and lemon juice over medium heat. Stir until berries soften. Add cornstarch slurry and cook until thickened. Cool completely.
Assemble the buns – Punch down risen dough and divide into 12 pieces. Flatten each piece, place 1 tbsp cheesecake filling and 1 tsp blueberry compote in the center. Pinch edges to seal and place seam-side down on a lined baking sheet.
Bake – Brush buns with egg wash. Bake at 375°F (190°C) for 15–18 minutes until golden brown.
Finish – Cool slightly, dust with powdered sugar, and serve warm.

Tips & Variations

Flavor swap: Try raspberry or cherry compote instead of blueberry.
Glaze option: Drizzle with lemon glaze instead of powdered sugar.
Make-ahead: Prepare filling and compote the day before for faster assembly.
Storage: Store leftovers in the fridge for up to 3 days; reheat before serving.

Final Thoughts

These Danish Carnival Buns with Vanilla Cheesecake & Blueberry Compote are a delightful twist on a cherished tradition. Soft, buttery, and filled with creamy cheesecake and fruity compote, they’re guaranteed to impress family and friends. Whether for Carnival celebrations, Easter brunch, or just because, these buns are the perfect treat to bake and share.