Orange Cheesecake Lattice Bread
This sweet bread has a hint of cinnamon in the dough and a sweet, rich cream cheese center any cheesecake fan is going to go nuts over!
Yield: 1 loaf
For the dough:
  • 3 Tbsp granulated sugar
  • ½ tsp cinnamon
  • 1 tsp orange zest
  • 3 ½ cup unbleached all-purpose flour
  • 1 package (2¼ tsp, ¼oz, 7g) RED STAR Platinum Superior Baking Yeast
  • ¼ cup + 1 Tbsp unsalted butter, melted and cooled
  • 1 cup of lukewarm milk
  • 1 tsp salt (I used Alaea Hawaiian Sea Salt)
For the filling:
  • 4 oz. cream cheese, softened
  • ¼ cup granulated sugar
  • 1 tsp orange zest
  • 1 Tbsp butter, room temperature
  • ½ tsp almond extract
  • ¼ tsp vanilla extract
  • ¼ tsp lemon juice
  • 1 egg white (for egg wash)
For the glaze and topping:
  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • ½ tsp lemon juice
  • 2 Tbsp milk
  • ⅓ cup sliced almonds (optional)
  1. See recipe video below.
  2. In a stand mixer bowl, add sugar, cinnamon and orange zest; stir to combine.
  3. Add flour, yeast, butter, milk and salt. Mix until dough forms then knead for 5 minutes (use dough hook attachment).
  4. Oil a clean bowl, turn dough in the bottom of the bowl then flip over so all sides are oiled. Cover with a towel and let it rise for an hour.
  5. Make the filling: Start with the cream cheese in the clean and dry bowl of a stand mixer fitted with paddle or whisk attachment and mix on medium to whip the cream cheese so it’s smooth and lump-free. Add sugar, orange zest, butter, almond extract, vanilla extract and lemon juice. Mix on medium until ingredients are evenly incorporated.
  6. Roll risen dough into a rectangle, approximately 11x17-inches. Use fingers to make dough edges straight and corners squared.
  7. Transfer to a sheet pan lined with parchment paper or silicone mat. Visually, divide dough in thirds lengthwise and cut 1-inch strips crosswise down the length of the outer thirds.
  8. Cut off the 4 corner flaps.
  9. Spread filling in the center third of dough.
  10. Fold the cut strips over the filling at a diagonal, alternating side to side.
  11. Cover and let it rest for half hour.
  12. Preheat your oven to 350°F while dough is rising.
  13. Brush egg white over risen dough. Bake for 35-40 minutes, until crust is light brown. Let cool on pan for half an hour.
  14. Make the glaze: In a bowl, combine powdered sugar, vanilla, lemon juice and milk. Add more/less milk to achieve desired consistency.
  15. Drizzle over the cooled bread. Top with sliced almonds (optional).
  16. Recipe created by Try Anything Once Culinary.
Recipe by Red Star Yeast at