Cream Cheese Bread
Ready In: 1 hr 45 mins
Yields: 4 loaves
Ingredients
- 1 cup sour cream
- 1⁄2 cup sugar
- 1 teaspoon salt
- 1⁄2 cup butter, melted
- 2 tablespoons active dry yeast (2 tsp)
- 1⁄2 cup lukewarm water (105 to 115 degrees)
- 2 eggs, beaten
- 4 cups all-purpose flour
For the cream cheese filling
- 2 (8 ounce) packages cream cheese, softened
- 3⁄4 cup sugar
- 1 egg, beaten
- 1⁄8 teaspoon salt
- 2 teaspoons vanilla extract
For the glaze
- 2 cups powdered sugar
- 1⁄4 cup milk
- 2 teaspoons vanilla extract
Directions
- Heat sour cream in saucepan over low heat. Add sugar, salt and butter. Let cool to lukewarm.
- Sprinkle yeast over warm water in large mixing bowl, stirring to dissolve.
- Add sour cream mixture, eggs and flour, mixing well. Chill dough, tightly covered, overnight.
- Divide dough into 4 equal portions. On a well-floured surface, roll each portion into a 12 by 28 inch rectangle.
- Prepare the filling by combining cream cheese, sugar, egg, slat and vanilla, blending until smooth.
- Spread 1/4 of cream cheese filling on each rectangle of dough.
- Beginning at long edge, roll up, jelly roll fashion. Pinch seam to seal and tuck ends under.
- Place rolls, seam side down, on greased baking sheets. Cut slits about 2/3 of the way through the rolls at 2 inch intervals. cover and let rise in a warm place, free from drafts, for about 1 hour or until doubled in bulk.
- Preheat oven to 375°. Bake the rolls for 12 to 15 minutes.
- Prepare the glaze by combining powdered sugar, milk and vanilla, blending until smooth. Spread glaze over warm loaves.
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