Few things feel more magical than biting into a freshly baked Danish Carnival Bun — that soft, golden dough giving way to creamy, sweet filling and juicy blueberry goodness. Known as Fastelavnsboller in Denmark, these celebratory buns mark the end of winter and the start of brighter days.
But honestly, you don’t need a holiday to make them. Their mix of tender bread, tangy cream cheese, and fruity sweetness makes them perfect for brunch, afternoon coffee, or when you just need a little comfort in pastry form.
Table of Contents
Why You’ll Love This Danish Carnival Buns
These buns have all the comfort and charm of European bakery treats, right from your own kitchen.
- Fluffy and buttery: The dough bakes up perfectly soft and golden.
- Creamy filling: Smooth cream cheese adds a rich, tangy contrast to the berries.
- Festive yet simple: Great for celebrations or a weekend baking project.
- Customizable: Try different berries or fruit jams for variety.
- Make-ahead friendly: They reheat beautifully for breakfast or dessert.
- Perfect for sharing: These buns look as good as they taste — ideal for brunch tables.
If you love fruity desserts like my Blueberry Chia Seed Pie, these buns bring that same sweet freshness in a soft, golden pastry.
Ingredients You’ll Need
For the Dough:
- 500 g (4 cups) all-purpose flour
- 70 g (⅓ cup) granulated sugar
- 10 g (2 tsp) instant yeast
- 1 tsp salt
- 250 ml (1 cup) warm milk
- 1 large egg
- 75 g (5 tbsp) unsalted butter, softened
For the Cream Cheese Filling:
- 225 g (8 oz) cream cheese, softened
- 60 g (½ cup) powdered sugar
- 1 tsp vanilla extract
- 1 egg yolk
For the Blueberry Filling:
- 1 ½ cups fresh or frozen blueberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 2 tsp water (slurry)
For the Crumb Topping:
- 50 g (¼ cup) unsalted butter, cold and cubed
- 50 g (¼ cup) granulated sugar
- 75 g (½ cup) all-purpose flour
For Brushing:
- 1 egg beaten with 1 tbsp milk
(My tip: Use full-fat cream cheese and real butter — it makes the filling silkier and the dough richer.)
Step-by-Step Instructions
- Make the dough:
In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy. Add egg, butter, and salt, then slowly mix in the flour. Knead until smooth and elastic, about 8–10 minutes. Cover and let rise for 1 hour or until doubled in size. - Prepare the fillings:
- Cream cheese: In a bowl, mix cream cheese, powdered sugar, vanilla, and egg yolk until smooth.
- Blueberries: In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until juicy. Add cornstarch slurry and stir until thickened. Let cool completely.
- Make the crumb topping:
Combine flour, sugar, and butter with your fingers or a fork until crumbly. Set aside. - Shape the buns:
Punch down the dough and divide it into 12 equal pieces. Flatten each into a circle, spoon a bit of cream cheese and blueberry filling in the center, then fold the edges together to seal. Place seam-side down on a parchment-lined baking sheet. - Second rise:
Cover and let rise for another 30 minutes. - Brush and bake:
Preheat the oven to 375°F (190°C). Brush each bun with the egg wash, sprinkle with crumb topping, and bake for 18–22 minutes until golden brown. - Cool and serve:
Let them cool slightly before dusting with powdered sugar. Serve warm or at room temperature.
Quick Reminders:
- Let the fillings cool before using — warm filling will deflate the dough.
- Don’t overfill; a teaspoon of each is plenty.
- Bake one tray at a time for even coloring.
Expert Tips for Success
Perfect buns are all about balance — soft dough, creamy center, and just enough sweetness.
- Proof your yeast properly — no foam means start over.
- Chill the filling slightly to make assembly easier.
- Use bread flour if you want chewier buns.
- For extra shine, brush with a mix of honey and warm water after baking.
- Freeze baked buns for up to 2 months — they reheat like fresh.
For another creamy, fruit-filled treat, check out my Raspberry Pistachio Mousse Cakes — they share that same lush, elegant sweetness that’s perfect for celebrations.
Serving Suggestions
These buns are perfect any time of day.
- Serve with coffee or tea for a cozy breakfast.
- Pair with vanilla ice cream or whipped cream for dessert.
- Add to a brunch spread alongside my Pastel de Nata for a European-inspired pastry lineup.
- Sprinkle with lemon zest before serving for brightness.
- Drizzle with icing for an extra bakery-style touch.
For extra indulgence, serve warm with a smear of butter or a drizzle of honey.
Storing and Reheating
How to Store It
- Cool completely before storing.
- Keep in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
- Freeze individually for longer storage.
How to Reheat It
- Warm in a 300°F (150°C) oven for 5–7 minutes or microwave for 15 seconds.
- Avoid over-reheating — just enough to soften and bring back that bakery-fresh aroma.
Nutrition (Per Serving)
- Calories: 360
- Protein: 7g
- Carbohydrates: 45g
- Fat: 16g
- Saturated Fat: 9g
- Fiber: 2g
- Sugar: 20g
- Sodium: 210mg
- Calcium: 70mg
- Iron: 2mg
Rich in energy, balanced in sweetness, and made with wholesome ingredients — these buns are pure comfort.
Frequently Asked Questions
Can I use other fruits?
Yes! Try raspberries, strawberries, or cherries — they all pair beautifully with the cream cheese filling.
Can I make the dough ahead?
Absolutely. Refrigerate overnight after the first rise and bring to room temperature before shaping.
Do I need to use fresh blueberries?
No — frozen berries work perfectly. Just cook them a little longer to evaporate excess moisture.
Final Thoughts
My Danish Carnival Buns are more than just pastries — they’re a warm, buttery hug in edible form. Soft on the outside, creamy in the center, and bursting with blueberry sweetness, they bring bakery magic right to your kitchen.
These buns remind me why I love home baking — it’s about slowing down, sharing something sweet, and creating comfort that lingers long after the last crumb.
- Use real butter and full-fat cream cheese for that bakery taste.
- Don’t rush the rise — it’s where the magic happens.
- Serve warm and enjoy every bite.
And if you love creamy, baked desserts with a golden finish, don’t miss my Burnt Basque Cheesecake — it’s another European-inspired treat that’ll win over every guest at your table.
Danish Carnival Buns
Ingredients
Equipment
Method
- In a mixing bowl, combine warm milk, sugar, and yeast. Let sit for 5 minutes until foamy. Add egg, butter, and salt, then mix in flour. Knead until smooth and elastic, about 10 minutes. Cover and let rise until doubled, about 1 hour.
- Prepare the cream cheese filling by mixing cream cheese, powdered sugar, vanilla, and egg yolk until smooth. Set aside.
- Make the blueberry filling by cooking blueberries, sugar, and lemon juice over medium heat until juicy. Stir in cornstarch slurry and cook until thickened. Cool completely.
- Prepare the crumb topping by rubbing butter, sugar, and flour together until crumbly. Set aside.
- Punch down dough and divide into 12 pieces. Flatten each, add a small spoon of cream cheese and blueberry filling, seal, and place seam-side down on a lined baking sheet.
- Cover and let buns rise again for 30 minutes. Preheat oven to 375°F (190°C).
- Brush buns with egg wash, sprinkle with crumb topping, and bake for 20 minutes until golden brown.
- Cool slightly before serving. Dust with powdered sugar if desired and enjoy warm or at room temperature.
Nutrition
Notes
- Let fillings cool completely before shaping to prevent dough from deflating.
- These buns freeze well and reheat beautifully for make-ahead baking.
