Cream Cheese Sweet Bread is a breakfast treat that is made with yeast-leavened dough topped with a cream cheese filling, crumble, and drizzled with icing. Try my Cream Cheese Banana Bread for another yummy morning treat.
Cream Cheese Sweet Bread
This sweet bread is a delicious morning treat that is similar to a store-bought Danish pastry. In fact, I was inspired by J. Skinner’s Heavenly Cheese Danish. This bread may not exactly be a pastry but definitely falls into the sweet bread category. It starts with leavened dough and then it’s topped with a cream cheese mixture and crumble topping. Finally, the icing on the bread, literally, is sweet icing made with confectioners’ sugar.
Sweet Bread Ingredients
There are four parts to this breakfast bread–the dough (which is an adaptation of my Focaccia bread), cream cheese filling, crumble, and the icing.
Warm Water: When adding warm water to the yeast, the temperature should be between 90°F and 110°F.
Cream Cheese Filling: This cream cheese filling will be added on top of the dough.
Crumble Topping: This couldn’t be easier but adds something amazing to a breakfast bread like this or my Lemon Cream Cheese Coffee Cake.
Icing: The icing, or glaze, is made with just two ingredients–confectioners’ sugar and milk.
Sweet Bread Dough
As I stated above, the dough was adapted from my Focaccia bread dough recipe, but without the savory seasonings. It’s super simple to put together. In a large bowl, combine the yeast, warm water, and sugar. Stir this together and let it rest for five minutes. After five minutes, stir in the olive oil and flour, stirring to combine. Place the dough into a greased bowl and top with a tea towel. Let the dough rise for about 40 minutes, or until double in size.
Cream Cheese Filling
With cream cheese in the title, the bread better have some cream cheese in it, and it does! Simply mix together the cream cheese and granulated sugar. Then, fill a piping bag with the cream cheese mixture. You can use a large round tip or simply cut off the end of the bag.
How to Make the Crumble Topping
When making the crumble, the butter should be cold and cut into small cubes. Add all ingredients to a bowl and use a fork or your hands (I prefer hands, and often let the kids help out with this step) to combine all ingredients, making sure the butter is broken down and no larger than a pea when you are done. That’s it! Set it aside until you are ready to assemble and bake the sweet bread.
Assembling and Baking Cream Cheese Sweet Bread
With the main parts of this breakfast bread ready to go, it’s time to get the bread assembled and baked. To assemble the bread, first, add the dough to an 11×15-inch greased sheet pan. Work the dough to the edges of the pan. Next, pipe the cream cheese filling lengthwise (the long way of the pan) in three lines on top of the dough. Then, add the crumble evenly over the top. Bake the bread for 12-14 minutes, or until the top is golden brown. Remove the bread from the oven and let it rest for 10-15 minutes before adding the icing.
The Icing on the Bread
The glaze drizzled over the top of the baked sweet bread is easy to make but adds some deliciousness to the treat. To make the icing, simply whisk together the confectioners’ sugar with milk. Add a little more milk if needed for your desired consistency. Finally, drizzle the glaze over the sweet bread and serve!
Can This Sweet Bread be Made Ahead of Time?
Yes, you can make this cream cheese sweet bread ahead of time. It tastes delicious fresh out of the oven but even better on the next day after it has been warmed slightly. Store it covered at room temperature (or in a cold place if it’s a hot day). It will keep fresh for 2-3 days.
Looking for More Breakfast Treats?
Cream Cheese Sweet Bread is a breakfast Danish that is made with yeast-leavened dough topped with a cream cheese filling, crumble, and drizzled with icing.
- 1 cup warm water
- 1 teaspoon active dry yeast
- 2 tablespoons granulated sugar
- 3 tablespoons olive oil
- 2½ cups (312.5g) all-purpose flour
- 8 ounces cream cheese, room temperature
- ½ cup (100g) granulated sugar
- ½ cup (1 stick, 113g) butter, cold and cubed
- ¾ cup (94g) all-purpose flour
- ⅓ cup (42g) confectioners' sugar
- ½ teaspoon kosher salt
- 1 cup (125g) confectioners' sugar
- 1-2 tablespoons milk
In a large bowl, combine water, yeast, and sugar. Stir and let it rest for 5 minutes.
Add oil and flour; stir to combine.
Add dough to a greased bowl and cover with a tea towel. Let the dough rest for 40 minutes, or until doubled in size.
While the dough is rising, make the filling and crumble.
In the bowl of a stand mixer or using a hand-held mixer, combine the cream cheese and sugar until smooth and creamy. Add the filling to a piping bag with a large round tip and set it aside. (You could also just simply cut off the end of the piping bag.)
Using a food processor, fork, or clean hands; combine butter, flour, sugar, and salt in a bowl. Make sure the butter is broken down and no larger than a pea when you are done. Set aside.
Preheat oven to 450°F and spray an 11x15-inch sheet pan with nonstick cooking spray.
Add dough to the prepared pan and work it to the edges.
Pipe the cream cheese filling on the dough in three vertical lines, leaving about 2 inches of space between each line.
Top evenly with the crumble and bake for 12-14 minutes, or until the top is golden brown.
Let the sweet bread cool for 10-15 minutes before icing.
In a medium bowl combine confectioners sugar and milk. Add more milk (one teaspoon at a time) to reach your desired consistency.
Drizzle the icing over the sweet bread or use a piping bag with a fine tip.