Cheese Danish Bread

"If you love cheese danish, this is the bread for you! Sweet cheese filling is rolled into a slightly sweet bread and then drizzled with icing. Got this from a magazine years ago."
photo by a user photo by a user
Ready In:
3hrs 10mins
1 loaf




  • Stir together 1 C flour and yeast in large bowl.
  • In a saucepan, heat& stir sour cream, 1/4 C sugar, water, butter and salt till just warm and butter almost melts.
  • Add sour cream to dry mixture along with the egg.
  • Beat with electric mixer on low to med.
  • 30 seconds, then on high for 3 minutes, scraping sides of bowl often.
  • Using a wooden spoon, stir in as much of the remaining flour as you can.
  • Turn dough onto floured surface and knead in enough of remaining flour to make a moderately soft dough that's smooth and elastic.
  • Shape into a ball and place in lightly greased bowl, turning to grease surface.
  • Cover and let rise till doubled, about 1 hour.
  • Punch down dough and turn out onto floured surface.
  • Cover and let rest 10 minutes.
  • For filling: Stir cream cheese, 1/3 C sugar and vanilla together in small bowl and set aside.
  • Lightly grease a baking sheet.
  • Roll dough on floured surface into a 14"x10" rectangle.
  • Spread filling over dough to 1/2" from edges.
  • Roll up, jelly roll style, starting from a long side.
  • Seal seam and place seam side down on prepared sheet.
  • Make 1/4 inch cuts across top of loaf at 2" intervals.
  • Cover and let rise 30 minutes.
  • Bake at 350 degrees for 30 to 35 minutes or till golden.
  • Cover with foil for last 15 minutes of baking if it seems to be getting too brown.
  • Cool slightly on wire rack.
  • Mix powdered sugar, 1 T milk and vanilla for icing till smooth.
  • Drizzle this over the loaf.
  • Nice served warm.

Questions & Replies

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  1. Don't know why I waited so long to write a review, I have baked this so many times, never a problem, always a rave review from my family and friends! I also use a bread machine, so easy , so good.
  2. Made the dough in my bread machine. Turned out very pretty with the icing drizzled on top. I added 1 TB butter to the icing for better flavor. Also used plain yogurt since I didn't have sour cream. Not a ton of cream cheese filling, but it would be hard to roll up if there was more. Nice solt dough texture. I might try subbing my cinnamon roll filling in here.
  3. I actually found this recipe on the Fleichmans yeast website about 10 years ago. I love cream cheese fillings, but was having a hard time finding anything in my local bakeries that satisfied me.<br/><br/>I tried the recipe and have been baking it ever since. I usually make it for Christmas and give it as gifts. <br/><br/>My recipe calls for a cold rise, so I make the dough at night and roll it out the next day. <br/><br/>This is a great recipe and though I have given it to friends no one is willing to do the work. Since I am a yeast lover this is right up my alley. Just don't ask me to make a layer cake.
  4. How can this recipe have been posted for so long and no one has reviewed it? It's pretty easy to make. It is somewhat like a Butter Braid that schools sell (frozen) for fundraisers (at $10 each). Thanks Yogi.



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