Cream Cheese Tea Roll

I have a week spot when it comes to cream cheese in baked goods. It’s no wonder I fell for this Cream Cheese Tea Roll with my first bite! 

Cream Cheese Tea Roll | An easy brunch treat that's certain to be a hit!

Cream Cheese Tea Roll

My mom found this Cream Cheese Tea Roll recipe on the back of a bag of frozen sweet dough many moons ago. Sara Lee cheese danishes were a special childhood treat and this semi-homemade bread elicited memories of those tender, cream cheese filled pastries. Defrosted bread dough is spread with a mixture of cream cheese, sugar, lemon juice and vanilla, then rolled up jelly roll style. The two ends are pinched together in a round, then the dough is snipped or sliced at intervals (without cutting all the way through) before rotating the slices about 45 degrees to expose the filling.  Left in a warm spot to rise for an hour, it is then baked and iced.


Cream Cheese Tea Roll | An easy brunch treat that's certain to be a hit!

 Semi-Homemade

I can no longer find the Rhode’s brand sweet dough that my mom used those many years ago. Just recently, I grabbed a generic frozen bread dough  and it worked fine. Of course, if you’d prefer to make your own dough, that would be even better. But there are times a semi-homemade recipe comes in handy. I’ve made this for a welcome to the neighborhood gift plus numerous brunches and breakfasts for family and friends. One year, I decorated it with red and green glace cherries for Christmas. My father-in-law was especially fond of this cream cheese tea ring, so I’d make certain to have it whenever he and my mother-in-law came to visit. I hope you’ll  add it to your menu for your next weekend company!Cream Cheese Tea Roll | An easy brunch treat that's certain to be a hit!

Cream Cheese Tea Roll
 
Prep time
Cook time
Total time
 
An easy to make, semi-homemade breakfast bread filled with sweetened cream cheese.
Author:
Recipe type: Breakfast, Brunch
Cuisine: American
Serves: 8 servings
Ingredients
  • 1 loaf frozen sweet or white dough, defrosted in the refrigerator overnight
Filling:
  • 8 ounces cream cheese, at room temperature
  • ¼ cup sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon butter, at room temperature
Glaze:
  • 1 cup powdered sugar
  • 1 tablespoon butter, at room temperature
  • ½ teaspoon vanilla
  • 1 tablespoon milk
Instructions
  1. Roll dough to 14 x 8 rectangle. Spread filling on top. Roll up dough as if making cinnamon rolls. Seal ends together to make ring. Make cuts every 1½ inches or so, about ¾+ of the way through the ring (from outside towards the middle). Twist each ring on its side so that filling shows.
  2. Loosely cover with plastic wrap and let rise in a warm spot for about 1 hour.
  3. Preheat oven to 350º. Bake for 20-25 minutes. Cool before icing.
  4. Whisk or beat together glaze ingredients. Scrape the glaze into a Ziploc bag and snip off one corner. Squeeze bag and drizzle over bread.

Cream Cheese Tea Roll | An easy brunch treat that's certain to be a hit!

 

Comments

  1. Lizzy, this looks delicious! I am going to have to make this recipe soon!

  2. Hi, Carrie! Aren’t you sweet! I’m drop you a line~

  3. fivecutekids says:

    Yummy! Thank you for this great recipe, post and pictures. My name is Carrie, I work for Rhodes, we would love to send you a “thank you”, you can email me at carriew@rhodesbread.com
    Thanks again and have a great day.

  4. Absolutely lovely!

    🙂
    ButterYum

  5. That looks really fabulous, beautiful!
    Reminds me of the “coffee cake” march challenge in the daring baker’s 🙂
    Thank you very for your kind comment on my blog!
    🙂

  6. Beautiful…

  7. This looks like a work of breakfast art to me!

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