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Cream Cheese Bread

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
    6 loaves


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


  • 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 12x8-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 wire racks. For glaze, combine sugar and vanilla. Gradually add milk until glaze is of spreading consistency; drizzle over warm bread.
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Average Rating:
  • Grammy Debbie
    Jan 3, 2020

    Very good and really not hard to make, you just need to plan ahead as the dough needs to chill overnight. I kind of like that it's divided over two days, makes it seem even easier. I, too, made only four loaves, rather than six. The filling mixture is runnier than expected which made it a bit messy to roll up inside the dough, so I think next time, I will make the filling at the same time as the dough, refrigerate it overnight and let it soften up a bit before spreading over the rolled-out dough. Very good and my grandkids, who love cream cheese danish, think this is even better!

  • angela32
    Oct 2, 2017

    We love this bread!!! I make it once a year and poof it's gone! I do make it into four loaves instead of six. That's the only "change", if that even counts :)

  • arkstacia
    Feb 10, 2013

    Takes a while to make

  • blunzin123
    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