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Cream Cheese Filled Breakfast Treat

Cream Cheese Filled Breakfast Treat




2 loaves


5 hours


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  • 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



  1. Combine 1 cup flour, sugar, undissolved yeast and salt in large mixer bowl. Heat water, sour cream and butter until very warm (120° to 130°F). 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.
  2. 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.
  3. Bake at 375°F for 15 minutes or until done. Remove from baking sheet; cool on wire rack. Drizzle with Powdered Sugar Glaze.
  4. Cream Cheese Filling: Combine all ingredients in a small bowl. Stir until smooth.
  5. Powdered Sugar Glaze: Combine all ingredients in a small bowl. Stir until smooth.


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