Sanctuary Ridge Family Recipes

Cream-Cheese Sourdough Muffins

Cream-Cheese Sourdough Muffin

These delightful little muffins are a wonderful addition to brunch! The reality is we will eat these any time of the day! I only make them occasionally because I really can’t resist them! Once again, the art of bread baking makes the presentation of these gems pure delight. The pull apart bread is layered with cream cheese filling- not too sweet and the perfect amount of filling in each bite. If you wanted to, you could make 1/2 the batch of Sourdough in this variety and 1/2 in the Raspberry Cream Cheese Roll or Apple Cinnamon Sourdough Bread recipe. Here are the links to those: in a new tab) or in a new tab)

Cream-Cheese Sourdough Muffins


Directions: Prepare the baking sheet with pan spray. You can also make this in muffin tins- just spray them with pan spray! Prepare the cream cheese filling by mixing the cream cheese, egg and powdered sugar until smooth and creamy. Take 1/2 of the bread dough and roll out to a rectangle approximately 1/2 inch thick. Spread a 1/4 inch thick layer of cream cheese filling over the entire rectangle of dough. It will look like this:

Now, take 1/2 inch of each end of the dough and fold them toward the center. Take the length of the dough and roll it as you would for cinnamon rolls. Pinch the end of the dough together to seal the roll. It will look like this:

Slice the dough vertically into 2 inch slices, like cinnamon rolls. Slice again at a 45 degree angle and then one more time at an opposite 45 degree angle. Place the dough into a prepared bread pan or muffin tins, careful to only fill 2/3 full. Repeat the process with the other half of the dough. Cover and allow to rise for 6-8 hours. Bake at 350 degrees for 20-25 minutes or until golden brown. Glaze with a simple icing glaze- I use 1 TBSP butter, 1/2 tsp vanilla extract, 1/4 cup orange juice and 2 cups powdered sugar. Mix until smooth and drizzle over sweet breads while they are still hot for a shiny glaze.

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