Cream Cheese Pastries

Our Test Kitchen Professional, Pam Lolley, found this recipe in an old issue of Southern Living and was making this family favorite long before joining the staff in 2003. Making four loaves, this recipe gives enough goodness to go around!

Brunch for a Crowd Cream Cheese Pastries
Photo: Alison Miksch
Hands On Time:
1 hrs
Total Time:
10 hrs 40 mins
Yield:
4 loaves

Ingredients

Pastry

  • 1 (8-oz.) container sour cream

  • 1/2 cup butter, cubed

  • 1 teaspoon table salt

  • 1/2 cup plus 1 tsp. sugar, divided

  • 2 (1/4-oz.) envelopes active dry yeast

  • 1/2 cup warm water (100° to 110°)

  • 2 large eggs, lightly beaten

  • 4 cups bread flour

  • Parchment paper

Cream Cheese Filling

  • 2 (8-ounce) packages cream cheese, softened

  • 3/4 cup sugar

  • 1 large egg

  • 2 teaspoons vanilla extract

Powdered Sugar Glaze

  • 2 1/2 cups sifted powdered sugar

  • 1/4 cup milk

  • 2 teaspoons vanilla extract

Directions

  1. Heat first 3 ingredients and 1/2 cup sugar in a small saucepan over medium-low heat, stirring occasionally, until butter melts. Cool to 100 to 110°.

  2. Combine yeast, warm water, and remaining 1 tsp. sugar in a large bowl; let stand 5 minutes. Stir in sour cream mixture and eggs; gradually add bread flour, beating at low speed with an electric mixer. (Dough will be soft.) Cover and chill 8 to 24 hours.

  3. Divide dough into 4 portions. Turn out each portion onto a heavily floured surface, and knead 4 or 5 times.

  4. For Cream Cheese Filling: Beat cream cheese, sugar, egg, and vanilla extract together at medium speed with an electric mixer until smooth.

  5. Roll each portion into a 12- x 8-inch rectangle, and spread each rectangle with one-fourth of Cream Cheese Filling, leaving a 1-inch border. Carefully roll up, starting at 1 long side; press seam, and fold ends under to seal. Place 2 loaves, seam side down, on each of 2 parchment paper-lined baking sheets. Make 6 cuts across each loaf; cover with plastic wrap.

  6. Let loaves rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.

  7. Preheat oven to 375°. Bake 2 loaves at a time 15 minutes or until golden brown. (Refrigerate remaining loaves while first batch is baking.) Drizzle warm loaves with Powdered Sugar Glaze.

  8. For Powdered Sugar Glaze: Stir together powdered sugar, milk, and vanilla extract.

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