• Prep Time: 30 minutes
  • Cooking Time: 20 minutes
  • Serves: 8

Cream Cheese Filled Sweet Bread

  • Recipe Submitted by on

 Ingredients List

  • 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
  • 2 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1 egg, beaten
  • 2 teaspoons vanilla extract
  • Glaze
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla extract


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.

Combine all ingredients in the bowl of an electric stand mixer. Stir to combine.

Place all ingredients in a medium-sized bowl; whisk together to combine.

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