Cream Cheese Bread Recipe

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You're sure to impress family and friends with the attractive appearance and great-tasting flavor of this bread. It takes some time to prepare, but it's worth it!
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min. + cooling
MAKES: 48 servings


  • BREAD:
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup (8 ounces) sour cream
  • 1/2 cup butter or margarine, melted
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 egg, lightly beaten
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • GLAZE:
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract
  • 3 to 4 tablespoons milk

Nutritional Facts

1 slice: 127 calories, 5g fat (3g saturated fat), 27mg cholesterol, 90mg sodium, 19g carbohydrate (10g sugars, 0 fiber), 2g protein.


  1. In a large bowl, dissolve yeast in warm water. Stir in sour cream, butter, sugar, eggs and salt. Add flour; stir until smooth. Cover and refrigerate overnight. The next morning, combine all filling ingredients and set aside. Meanwhile punch dough down and divide into six equal portions. Turn one portion onto a floured surface and roll into a 12-in. x 8-in. rectangle. Spread with a sixth of the filling. Roll up from one of the long sides; seal seams and fold ends under. Place on a greased baking sheet. Repeat with remaining dough and filling. Using scissors, cut 3/4 in. deep into sides of each roll at 3/4-in. intervals, alternating from one side to the other. Cover and let rise in a warm place until almost doubled, about 45 minutes. Bake at 375° for 18-20 minutes or golden brown. Cool 10 minutes before removing to wore racks. For glaze, combine sugar and vanilla. Gradually add milk until glaze is of spreading consistency; drizzle over warm bread. Yield: 6 loaves.
Originally published as Cream Cheese Bread in Cookin' Up Country Breakfasts Cookbook 1994, p60

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arkstacia User ID: 7132414 43580
Reviewed Feb. 10, 2013

"Takes a while to make"

blunzin123 User ID: 6247293 43579
Reviewed Oct. 25, 2011

"this is the best tasting bread, so moist and it melts in your mouth, everyone that tried it fell in love with it"

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