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Cream Cheese Filled Breakfast Treat

  • Intermediate
  • 2 loaves
  • 5 hr
Baking Success Or Baking Mess


2-1/4 to 2-1/2 cups all-purpose flour
1/4 cup sugar
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
1/2 teaspoon salt
1/4 cup water
1/2 cup sour cream
1/4 cup butter or margarine
1 egg
Cream Cheese Filling
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Powdered Sugar Glaze
1 cup powdered sugar, sifted
2 tablespoons milk
1 teaspoon pure vanilla extract


Combine 1 cup flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water, sour cream and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate for 2 to 24 hours. Remove dough from refrigerator; divide into 2 equal portions. On well floured surface, roll each portion to 18 x 12-inch rectangle; spread evenly with Cream Cheese Filling. Beginning at long end, roll up tightly as for jelly roll; pinch ends and seams to seal. Place, seam side down, on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. With a sharp knife, make diagonal slashes (1/4-inch deep) on each loaf. Bake at 375oF for 15 minutes or until done. Remove from baking sheet; cool on wire rack. Drizzle with Powdered Sugar Glaze. Cream Cheese Filling: Combine all ingredients in a small bowl. Stir until smooth. Powdered Sugar Glaze: Combine all ingredients in a small bowl. Stir until smooth.

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