TOTAL TIME: Prep: 50 min. + rising Bake: 15 min.
MAKES: 24 servings


  • 5-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 packages (1/4 ounce each) quick-rise yeast
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 cup butter
  • 3 eggs
  • 1 package (8 ounces) cream cheese, softened
  • 1 egg
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • 1-1/2 cups confectioners' sugar
  • 2 to 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup finely chopped pecans, toasted

Nutritional Facts

1 each: 259 calories, 10g fat (5g saturated fat), 59mg cholesterol, 137mg sodium, 36g carbohydrate (14g sugars, 1g fiber), 5g protein.


  1. In a large bowl, combine 3 cups flour, sugar, yeast and salt. In a saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Beat in eggs until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes.
  2. Meanwhile, in a small bowl, combine the filling ingredients; beat until smooth. Roll out dough to a 21-in. x 14-in. rectangle, about 1/4 in. thick. Let rest for 5 minutes. Cut into 3-1/2-in. squares. Spoon 1 tablespoon of filling onto each square. Bring corners together over filling; pinch seams to seal. Place seam side down in greased muffin cups. Cover and let rise until doubled, about 1-1/2 hours.
  3. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter. In a small bowl, combine the confectioners' sugar, milk and vanilla until smooth; drizzle over bundles. Sprinkle with pecans. Refrigerate leftovers. Yield: 2 dozen.
Originally published as Cream Cheese Bundles in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p170

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