Cranberry Cream Cheese Bread with Butter Cheese Sauce

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This Cranberry Cream Cheese Bread with Butter Cheese Sauce is the ultimate fusion of soft, fluffy dough and rich creamy filling—perfect for breakfast, tea, or gifting. Packed with tangy dried cranberries, sweetened cream cheese, and topped with a buttery cheese glaze, every bite delivers contrast and comfort. Whether you’re a novice baker or a seasoned pro, this recipe will reward you with a bakery-quality loaf that’s both visually stunning and utterly delicious.

Cooking Time

Preparation: 30 minutes

First proofing: 1 hour
Shaping & second proofing: 45 minutes
Baking: 26 minutes

Cooling: 30 minutes
Total Time: ~2 hours 45 minutes

Ingredients

Dough (for 2 loaves):

280 g bread flour
30 g sugar

14 g milk powder
3 g dry yeast
3 g salt

165 g cold milk
25 g beaten egg
28 g unsalted butter (softened)

Filling:

60 g cream cheese

6 g sugar
4 g milk powder
70 g dried cranberries (or raisins)

Topping Seeds:

1 tbsp white sesame seeds

1 tbsp flaxseeds
1 tbsp pumpkin seeds
½ tbsp black sesame seeds

Butter Cheese Sauce (for the center):

22 g heavy cream

10 g sugar
25 g sliced cheese
8 g butter

Pan Size:

250 g loaf pan (16 cm × 9.4 cm × 7.7 cm)

Recipe yields 2 loaves

Step-by-Step Cooking Directions

Make the Dough:
In a large mixing bowl, combine bread flour, sugar, milk powder, yeast, and salt. Add cold milk and beaten egg. Mix until a rough dough forms.
Knead:
Knead until the dough becomes smooth and elastic (around 8–10 minutes by hand or 5–6 minutes with a mixer).

Add Butter:
Incorporate softened butter and continue kneading until fully absorbed. Dough should pass the windowpane test.
First Proofing:
Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
Prepare the Filling:
In a bowl, mix cream cheese with sugar and milk powder until smooth. Add chopped dried cranberries or raisins. Chill if needed for easier handling.

Divide Dough:
After the first rise, punch down the dough and divide it into 2 equal portions.
Roll and Fill:
Flatten one piece of dough into a rectangle. Spread half the cream cheese mixture, avoiding the edges. Roll tightly and seal well. Repeat with the second dough piece.
Second Proofing:
Place each filled roll into greased loaf pans. Cover and let rise for 45 minutes until puffy.

Add Seed Topping:
Brush the top of each loaf lightly with milk or egg wash. Sprinkle with a mix of white sesame, flaxseeds, pumpkin seeds, and black sesame seeds.
Bake:
Preheat oven to 180°C (356°F). Bake for 26 minutes. Cover with foil once the top is golden to avoid burning.
Butter Cheese Sauce:
While the bread bakes, melt butter, cheese slices, cream, and sugar over low heat. Stir until smooth. Keep warm.

Finishing Touch:
Once baked, cool the loaves slightly. Using a sharp knife, slice a long slit along the top and drizzle the warm butter cheese sauce into the opening.
Cool and Serve:
Let the bread cool completely before slicing to avoid tearing. Enjoy warm or at room temperature.

Nutritional Information (Per slice, approx. 12 servings/loaf)

Calories: 210 kcal

Fat: 9 g
Carbohydrates: 27 g
Protein: 5 g

Sugar: 8 g
Fiber: 1 g

The Origins and Popularity of the Recipe

Asian-inspired cream cheese breads have soared in popularity, especially across Japanese, Korean, and Taiwanese bakeries. Combining pillowy milk bread with savory or sweet fillings is a staple in modern baking. This version, elevated with cranberries and buttery cheese topping, takes cues from soft Hokkaido milk bread and trendy fusion loaves seen in bakeries like BreadTalk, Paris Baguette, and local patisseries.

Reasons Why You’ll Love This Recipe

Perfect balance of sweet, tangy, creamy, and chewy
Stunning presentation—ideal for gifting or holidays

Make-ahead friendly; stays soft for days
Flexible filling options (cranberries, raisins, even Nutella!)
Homemade bakery-style bread at a fraction of the cost

Health Benefits

Dried cranberries offer antioxidants and digestive support
Flaxseeds and pumpkin seeds provide fiber, omega-3, and minerals
Milk-based dough contributes calcium and protein

Cream cheese adds probiotics (if using cultured varieties)

Serving Suggestions

Slice and enjoy with coffee or tea
Toast and serve with extra butter

Add a dollop of Greek yogurt and honey for breakfast
Pair with mild cheeses or fruit compote on a brunch platter

Common Mistakes to Avoid

Under-kneading: Results in dense bread

Not sealing the roll well: Filling may leak during baking
Overbaking: Can dry out the soft crumb—cover top once golden
Hot sauce on hot bread: Wait for slight cooling to prevent sogginess

Wrong yeast temperature: Cold milk is okay, but ensure dough proofs in a warm spot

Pairing Recommendations

Drinks: Vanilla latte, jasmine tea, or lemonade
Spreads: Honey butter, fig jam, or mascarpone

Sides: Fruit salad, soft cheeses, or lightly dressed greens

Cooking Tips

Let all ingredients (especially butter and eggs) come to room temperature before use
For extra rise, proof in a slightly warm oven (turned off)

Chill filling slightly to ease spreading
Use a serrated knife for clean slicing
The dough can be refrigerated overnight after kneading for deeper flavor

Similar Recipes to Try

Hokkaido Milk Bread
Raisin Cream Cheese Buns
Cranberry Walnut Rolls
Cheese-Stuffed Dinner Rolls
Japanese Custard Buns

Variations to Try

Chocolate twist: Add dark chocolate chunks to the filling
Tropical version: Use pineapple or mango bits instead of cranberries
Savory version: Fill with garlic herb cream cheese and chopped olives
Mini loaves: Divide dough into smaller pans for personal-sized bread
Gluten-free option: Use a strong gluten-free bread flour and xanthan gum

Ingredient Spotlight: Milk Powder

Milk powder in bread dough enhances softness, tenderness, and browning. It gives this bread its signature milky aroma and improves the crumb. Unlike liquid milk, it doesn’t add extra moisture, allowing you to control hydration better. Combined with cold milk, it yields a cool-proof dough that develops deeper flavor as it rests.

Conclusion

This Cranberry Cream Cheese Bread with Butter Cheese Sauce is a showstopping creation that’s as impressive as it is delicious. The chewy dough, tangy-sweet filling, and creamy cheese glaze make for a flavor-packed loaf that looks straight out of an artisan bakery. Try it once and you’ll return to this recipe whenever you want to bake something comforting, rich, and celebratory.

10 Comprehensive Frequently Asked Questions

1. Can I use active dry yeast instead of instant yeast?
Yes, just bloom it in warm milk (not cold) for 5–10 minutes before mixing with the other ingredients.

2. Can I freeze the dough or baked bread?
You can freeze the shaped, unbaked loaves or freeze the baked and cooled bread. Thaw overnight in the fridge and reheat gently.

3. What can I substitute for dried cranberries?
Raisins, chopped dried apricots, cherries, or blueberries all work well.

4. Can I omit the butter cheese sauce?
Yes, it’s optional—but it adds flavor and moistness. You can also use plain cream glaze or condensed milk drizzle.

5. My dough is too sticky—what should I do?
Lightly flour your hands and work surface, but avoid adding too much flour or the bread may turn dry.

6. Can I make this with whole wheat flour?
Use up to 30% whole wheat flour for a nuttier flavor; add an extra tablespoon of milk if needed.

7. Is milk powder necessary?
It enhances the bread texture, but if unavailable, replace it with 15 ml of extra milk (reduce water slightly).

8. Why is my bread dense?
Possible causes: under-kneading, expired yeast, or improper proofing. Make sure the dough doubles each time.

9. Can I shape these into buns?
Absolutely. Divide into 12 pieces and bake as filled buns in a muffin tray or round pan.

10. Can I use other cheese in the sauce?
Yes—mozzarella, cheddar, or processed cheese slices all work. Adjust sweetness based on cheese saltiness.