December 21, 2012

Cream Cheese-Filled Sweet Bread

Few things can rival freshly baked sweet bread, warm from the oven. And when you roll it up with a luscious cream cheese filling and cover it with a warm vanilla glaze, the result it out-of-this-world delicious. This Cream Cheese-Filled Sweet Bread is a tradition each Christmas morning in our family. Why not bake some this Christmas to start a new tradition of your own?

Cream Cheese-Filled Sweet Bread

  • 1 (8-ounce) container sour cream (not reduced fat)
  • 1/2 cup sugar
  • 1/2 cup butter
  • 1 teaspoon salt
  • 2 packages dry yeast (4 1/2 teaspoons)
  • 1/2 cup warm water (105-115 degrees)
  • 2 eggs, beaten
  • 4 cups all-purpose flour
  • Filling (recipe follows)
  • Glaze (recipe follows)
Combine sour cream, sugar, butter, and salt in a saucepan; heat until butter melts. Cool to 105-115 degrees. Dissolve yeast in warm water in the bowl of an electric stand mixer or a large bowl; allow to bloom for 5 minutes. Stir in sour cream mixture and eggs. Using your mixer’s paddle attachment, gradually stir in flour. (The resulting dough will be sticky.) Cover dough tightly, and refrigerate for at least 8 hours.

 

Divide dough into 4 equal portions. Turn each portion onto a heavily floured surface, and knead 4 or 5 times. Roll each portion into a 12- x 8-inch rectangle. Spread one-fourth of the filling over each rectangle, leaving a 1/2-inch margin around the edges. Fold in each of the short sides, and then carefully roll up dough jellyroll fashion, starting at long side. Pinch the seam and ends to seal. Place loaves, seam side down, on greased baking sheets. Use a sharp knife or kitchen shears to make 6 equally spaced x-shaped cuts across the top o each loaf.

 

Cover the loaves and let rise for for 1 hour, or until doubled in bulk. Bake at 375 for 15-20 minutes. Drizzle loaves with glaze while warm.

 

Filling
  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1 egg, beaten
  • 2 teaspoons vanilla extract
Combine all ingredients in the bowl of an electric stand mixer. Stir to combine.

 

Glaze
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
Place all ingredients in a medium-sized bowl; whisk together to combine.

 

Because this recipe yields four generously sized loaves, you can save two for your family and give two away. These make a gorgeous gift when wrapped in parchment paper and tied with a pretty ribbon!

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27 Responses to Cream Cheese-Filled Sweet Bread

  1. Anna @ Crunchy Creamy Sweet December 21, 2012 at 5:16 pm #

    Hi Amy! I found you through Pinterest. I LOVE this bread idea!!! And the filling possibilities – oh my! Thanks for sharing!

    • Amy @ Positively Splendid December 31, 2012 at 8:24 am #

      Thanks so much, Anna!

  2. Dawn December 21, 2012 at 7:15 pm #

    I love bread so much I have a Pin board just for it! And with cream cheese and icing? Yes, please! I’ll be trying this one ASAP! Gorgeous pics too!

    • Amy @ Positively Splendid December 31, 2012 at 8:24 am #

      Thanks so much, Dawn!

  3. Katie {Sweet Rose Studio} December 21, 2012 at 7:23 pm #

    Amy–These look absolutely delicious! Thanks for sharing an amazing recipe!

  4. Annie December 22, 2012 at 12:37 pm #

    How far ahead have you ever made the dough? I see refrigerate for at least 8 hours. Have you ever let it refrigerate for a whole day?

  5. Marsha December 27, 2012 at 6:25 pm #

    Can this be frozen?

    • Amy @ Positively Splendid December 31, 2012 at 8:14 am #

      Marsha, I have frozen these with great success. I always wrap tightly in two layers of foil before freezing. To thaw, place on the counter to defrost at room temp.

  6. Mary Ann January 26, 2013 at 3:19 pm #

    Thank you for this recipe. I thought my bread machine cinnamon rolls were the best, but this recipe may top them. I’m going to try it this week!

  7. Aimee @ ShugarySweets January 29, 2013 at 8:19 am #

    Pinning this recipe for sure. I LOVE how gorgeous this turned out!!

  8. Denise February 6, 2013 at 5:51 pm #

    Thanks, nice recipe. For one I tried mixing in frozen raspberries in the cream cheese mixture. It was delicious.

  9. Averie @ Averie Cooks February 26, 2013 at 6:11 pm #

    This is gorgeous! Just pinned it! I love making bread and with cream cheese filling, even better!

  10. Paula May 2, 2013 at 8:25 am #

    I have been making these for Christmas presents for about 20 years now. If I am a little late, I have friends wondering where there Cream Cheese Braid is. I make the dough and leave in refrig overnight. I have to make two batches at a time. My son always wants his two or three to take with him. Love it.

    • Amy @ Positively Splendid May 8, 2013 at 6:36 am #

      Paula, my mother has made these as Christmas gifts for many years, too! How neat that we share a tradition!

  11. Chung-Ah | Damn Delicious May 8, 2013 at 1:20 am #

    Love this! And I know this makes 4 and all but I really just want to keep all of them for myself!

  12. eva July 23, 2013 at 12:18 pm #

    this recipe looks amazing, do you think I can freeze the unbaked dough? I always get a little confused when freezing yeast doughs, would I let it rise, work it a little then freeze?
    thanks so much for any help!

  13. Shannon November 16, 2013 at 10:46 am #

    This looks awesome, I think I’ll be making this for Christmas morning breakfast this year!

  14. Danielle January 1, 2014 at 9:01 pm #

    If I were to freeze this, would you do it after baked, filled and glazed? If not, at what stage of the process would you freeze?

    • Amy @ Positively Splendid January 6, 2014 at 9:01 pm #

      I always freeze after the rolls are complete, glaze and all. I wrap in plastic wrap, and then wrap in heavy-duty foil. Before serving, I defrost in the fridge overnight.

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