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.

Fork Taking Bite from Cream Cheese Sweet Bread on a White Plate

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.

Collage of steps for dough, cream cheese, crumble, and baking of Cream Cheese Sweet Bread Breakfast

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.

Adding Icing to Baked Cream Cheese Sweet Bread Breakfast

Can I Make This 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.

Picking up a Piece of Cream Cheese Sweet Bread Breakfast from Parchment

More Breakfast Recipes

5 from 1 vote

Cream Cheese Sweet Bread

Prep Time 15 minutes
Cook Time 14 minutes
Rising Time 40 minutes
Total Time 1 hour 9 minutes
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 water, warmed (about 110-115°F)
  • 1 teaspoon active dry yeast
  • 2 tablespoons granulated sugar
  • 3 tablespoons olive oil
  • cups (312.5 g) all-purpose flour

Cream Cheese Filling

  • 8 ounces cream cheese, room temperature
  • ½ cup (100 g) granulated sugar


  • ½ cup (1 stick / 113 g) unsalted butter, cold and cubed
  • ¾ cup (94 g) all-purpose flour
  • cup (42 g) confectioners' sugar
  • ½ teaspoon kosher salt


  • 1 cup (125 g) confectioners' sugar
  • 1-2 tablespoons whole milk, room temperature



  • 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.

Cream Cheese Filling

  • 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.

Assembly and Baking

  • Preheat oven to 450°F and spray an 11×15-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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Could you use a can of Crescent rolls with the seams pinched closed for the bread part to make this an easier alternative?

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