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Orange Cheesecake Lattice Bread

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! See video tutorial below.
Yield 1 loaf




  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon orange zest
  • 3 1/2 cup unbleached all-purpose flour
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
  • 1/4 cup plus 1 tablespoon unsalted butter (melted and cooled)
  • 1 cup lukewarm milk
  • 1 teaspoon alaea Hawaiian sea salt (or table salt)


  • 4 ounces cream cheese (softened)
  • 1/4 cup granulated sugar
  • 1 teaspoon orange zest
  • 1 tablespoon unsalted butter (room temperature)
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon juice
  • 1 large egg white (for egg wash)

Glaze and Topping

  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 tablespoons milk
  • 1/3 cup sliced almonds (optional)


  • In a stand mixer bowl, add sugar, cinnamon and orange zest; stir to combine.
  • Add flour, yeast, butter, milk and salt. Using dough hook attachment, mix until dough forms then knead for 5 minutes.
  • 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.
  • 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.
  • Roll risen dough into a rectangle, approximately 11×17-inches. Use fingers to make dough edges straight and corners squared.
  • 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.
  • Cut off the 4 corner flaps. Spread filling in the center third of dough. Fold the cut strips over the filling at a diagonal, alternating side to side. Cover and let it rest for half hour.
  • Preheat oven to 350°.
  • Brush egg white over risen dough. Bake for 35-40 minutes, until crust is light brown. Let cool on pan for half an hour.
  • Make the glaze: In a bowl, combine powdered sugar, vanilla, lemon juice and milk. Add more/less milk to achieve desired consistency.
  • Drizzle over the cooled bread. Top with sliced almonds (optional).


Recipe by Diane Baldwin.

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