Cream Cheese Bread Rolls

Cream Cheese bread rolls are ultra soft bread filled with sweet cream cheese, then brushed with butter, sprinkled with sugar and topped with more cream cheese.

Course Breakfast, Dessert

Cuisine American

Keyword cream cheese, cream cheese bread

Prep Time 20

Cook Time 20

Chill time/Rise Times 2 30

Total Time 3 10

Servings buns

Calories 281kcal

Author sanna

Equipment

Ingredients

For the Bread Dough

2 ¼ tsp active dry yeast
¼ cup warm water 105-115 ℉
⅔ cup warm milk
5 tbsp sugar
1 large egg
½ tsp salt
3 tbsp unsalted butter softened
3 cups all-purpose flour

For the Filling

¾ cup cream cheese softened
3 tbsp honey

For the toppings

3 tbsp melted butter
sugar for sprinkling on top
¼ cup cream cheese chilled in the freezer for 20 minutes before using in the recipe

Instructions

Make the Bread Dough

In the bowl of a stand mixer, combine yeast, about a teaspoon of the sugar and warm water. Let this stand for about 5 minutes, until the mixture looks creamy. Add milk, the melted butter, egg and sugar to the bowl and stir with wooden spoon until combined.
Add the flour, one cup at a time, stirring well after each addition. Once all the flour has been added, the dough will be shaggy and soft. Attach the dough hook to the stand mixer. Knead the dough on medium-high for about 10 minutes or so, until the dough is smooth and is cleaning the sides of the bowl.
Sprinkle some flour to the dough for easier handling. Shape it into a ball and place it in a lightly floured bowl. Cover it with a clean kitchen towel. Let this rise for 1½ hour, or until doubled in bulk.
Meanwhile, make the sweetened cream cheese (instructions below). Once the dough has risen, punch it down gently and divide to 12 portions. Flatten one portion with your palms until it is about ¼ thick. Scoop about 1 ½ tablespoon of the filling in the center. Pull the edges of the flattened dough over the filling to filling. Twist the ends together to seal the dough, forming a smooth ball.
Repeat with the rest of the portions. Arrange the balls of filled dough in a greased 9x13 inch baking pan that is lined with parchment paper. Let them rise, covered for 40 minutes to 1 hour, until puffy and doubled in size.
Preheat oven to 350 F. Brush the buns with melted butter, then sprinkle about 3 tsp of sugar all over. Slice the cream cheese into 12 portions. Make an indentation on the center of each buns and place the cream cheese on top.
Bake the cream cheese buns for 15-20 minutes or until the buns are golden.

The Sweetened Cream Cheese

In a mixing bowl, beat softened cream cheese until creamy and fluffy. Add the honey and beat until combined.

Notes

If the dough seems too wet and does not form into a shaggy mass after 7 minutes of kneading, you can sprinkle up to 5 tbsp. of all-purpose flour while the mixer is running. The dough should soon gather in the center and clean the sides of the bowl.
After kneading in the mixer, dust your hands with a little flour to make handling the dough easier. Dust the bowl in which the dough will rise too.
The bread will keep at room temperature for up to 2 days, placed in a tight container.

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