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Cream Cheese Tea Roll on a white plate garnished for Christmas

Cream Cheese Tea Roll

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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! 

My mom found this recipe on a package of frozen bread dough. Her artist’s eye was able to create a breakfast treat that was as beautiful as it was delicious!

Cream Cheese Tea Roll on a white plate garnished for Christmas

Tips for Making This 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.

  • To start, roll out defrosted bread dough into a rectangle. Use a little flour on the surface to prevent sticking.
  • Next, spread the surface with a mixture of cream cheese, sugar, lemon juice and vanilla. Leave a little space around the edges to help seal the bread when rolled.
  • After that, roll the dough up jelly roll style. Pinch the two ends together to form a ring, then snip or slice the dough at intervals (without cutting all the way through) before rotating the slices about 45 degrees to expose the filling.
  • Cover the roll and leave in a warm spot to rise for an hour before baking and icing.
  • If you’re making this for a holiday brunch, garnish with some evergreen fronds and fresh cranberries.
Overhead view of Cream Cheese Tea Roll on a white plate

 Semi-Homemade for an Easy Holiday Breakfast

I can no longer find the Rhode’s brand sweet dough that my mom used those many years ago. Just recently, I grabbed some 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 an easy holiday breakfast or when you have weekend company!

Close up view of Cream Cheese Tea Roll on a parchment lined baking sheetIf you like cream cheese baked goods, check out this Cream Cheese Filled Pumpkin Bread, these Danish Twists with Cream Cheese Filling and this Raspberry Cream Cheese Coffee Cake! I’ve also had my eye on these Cherry Cream Cheese Danishes and these Easy Apple Cream Cheese Danish.

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

Cream Cheese Tea Roll

An easy to make, semi-homemade breakfast bread filled with sweetened cream cheese.

  • Author: Liz Berg
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 8 servings
  • Category: Breakfast, Brunch
  • Cuisine: American

Ingredients

  • 1 loaf frozen sweet or white dough, defrosted in the refrigerator overnight

Filling:

  • 8 ounces cream cheese, at room temperature
  • 1/4 cup sugar
  • 1 teaspoon lemon juice
  • 1 tablespoon butter, at room temperature

Glaze:

  • 1 cup powdered sugar
  • 1 tablespoon butter, at room temperature
  • 1/2 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 1 1/2 inches or so, about 3/4+ 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.

 

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9 comments on “Cream Cheese Tea Roll”

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

  2. 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.

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

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

  7. Do you need to refrigerate this?

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