Photo: Tina Cornett; Styling: Trinda Gage
Yield
4 (12-inch) loaves

How to Make It

Step 1

Heat first 4 ingredients in a saucepan, stirring occasionally, until butter melts. Cool to 105° to 115°.

Step 2

Combine yeast and warm water in a large mixing bowl; let stand 5 minutes. Stir in sour cream mixture and eggs; gradually stir in flour (dough will be soft). Cover and chill at least 8 hours.

Step 3

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

Step 4

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 around edges. Carefully roll up, starting at a long side; press seam, and fold ends under to seal. Place, seam side down, on lightly greased baking sheets. Cut 6 equally spaced Xs across top of each loaf; cover and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in bulk.

Step 5

Bake at 375° for 15 to 20 minutes or until browned. Drizzle warm loaves with Powdered Sugar Glaze.

Ratings & Reviews

Corinth's Review

kbcmom
December 15, 2013
I have used this recipe for many years and it is always a big hit . I make it for family breakfast for Christmas. It's always a favorite gift item. Can't be beat.

SusanSpeed's Review

maryla
December 10, 2012
N/A

kbcmom's Review

SusanSpeed
December 20, 2011
This has been a family staple ever since a neighbor made it for us back in 97! We make it every Christmas morning. I also make this for my work Christmas brunch and believe me, the one year I thought I'd try something else I was in big trouble! It is so very very yummy!

maryla's Review

MartiH93
December 14, 2011
I've been making this since the 70s but lost the recipe when we moved recently. So glad to find the exact same one. This is the best. I make it every Christmas to have in the morning while we open gifts. My youngest son (28) still insists on it and even now helps make it. I follow the recipe exactly though I have added other fillings as well. The basic cream cheese filling is the best though,

MartiH93's Review

Corinth
November 20, 2011
I have been making this recipe since it first came out in 1997. It has been a true hit each and every time. In fact, my mother-in-law (rest her soul) once ate a whole loaf before a Thanksgiving meal at a "I'll just have a little piece" at a time pace. This became a family joke tradition for many years and holidays as we all "just had a little piece" at holiday dinner gatherings. It has become a fond way to remember her too! It is a little bit of work to make, but, believe me, the results are always outstanding. One note: I tried to make with sugar substitutes one year for the diabetics in our family, but it doesn't work too well; at least for the dough. For the filling, sugar substitutes seem to be okay. I recommend this recipe to anyone who enjoys cheese danish of any type!