Cream Cheese Braids

"This is a delectable danish style bread, very light and tender. The recipe seems more complicated than it really is, and makes four loaves, so there's plenty to share. Prep time does not include overnight or second rising time. One of Southern Living's best recipes."
photo by Tom Nebel photo by Tom Nebel
photo by Tom Nebel
Ready In:
4 loaves




  • For BREAD: Heat sour cream over low heat.
  • Stir in sugar, salt and butter; cool to lukewarm.
  • Sprinkle yeast over warm water in large bowl until dissolved.
  • Add sour cream mixture, eggs, flour, and mix well.
  • Cover tightly and refrigerate overnight.
  • For FILLING: Mix well.
  • Divide dough from the day before into 4 equal parts.
  • Roll each part on a floured surface to an 8x12 inch rectangle.
  • Spread one quarter of the filling on each rectangle, and roll jelly roll style beginning at the long side.
  • Pinch edges together and fold ends under slightly.
  • Place rolls seam side down on greased baking sheets.
  • Slit each roll at 2-inch intervals to resemble braid.
  • Cover and let rise 1 hour, in a warm place until dough doubles in bulk.
  • Bake at 375 degrees for 12 to 15 minutes.
  • Spread with glaze while warm.

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  1. This is an absolutely outstanding recipe! Looks involved with three parts of the recipe to prepare, but all are very, very easy to make, and the results are incredible. It makes four nice loaves - one to give away, and three to keep. :-)
  2. WOW!!!!!!!! I have not made these myself yet but tasted some at a friends house on Sunday. The taste is just amazing! I will be making some VERY soon. Thanks for posting this 10 star recipe! :-)
  3. These are wonderful, impressive, luscious cream cheese braids! I was going through my folder of clipped recipes and was going to post this, but I'm glad it's already here! I first made these back in 1977 ( ya, I know I'm old :) ) to give as Christmas gifts to some special friends. They were very impressed-I kept one for us of course! Thanks for posting this, Claire de Luna. It's going straight into my tried and true cookbook!
  4. Yum! This was so good and not very difficult to make. I gave away two loaves because I couldn't stop eating this treat! For the glaze I only put in 1 teaspoon vanilla extract because I think two tsp would have overpowered the flavor. Thanks for posting this!
  5. I love Southern Living Recipes. I made this and wrapped each one in foil, tied a red ribbon around and gave it to my neighbors, or I would have ate it all myself. Thank you for posting this recipe.


  1. A friend gave me this recipe in the 70s and I make them every Christmas. Guess what I'm doing today? I am adding 2 cups of huckleberries hiding in the freezer. I have also done blueberries. I keep trying to pass this on to my kids but they would rather me make it. I don't mind. Bon Appetit!
  2. We add the zest of 1 lemon to the filling. Comes out delicious! Our family has been making these as Christmas breakfast since at least the 80s.


The new kitchen is finally functional, and I'm cruising Recipezaar daily to see what I make! This site is one of the best for finding great recipes in a flash. I've been saving recipes to My Cookbook for quite a while and am looking forward to trying some new things while I get used to my appliances. I hope to be posting new reviews soon.
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