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Soaked Cream Cheese Breakfast Pastry

I’m trying to make more properly prepared grains these days.  So this week I tried a Nourishing Traditions recipe for cream cheese breakfast pastries.  You use homemade cream cheese to soak the flour.  They turned out really well!  If Justin approves of a soaked baked good I call it a winner.  And they were quite simple to make.  They are best served warm.  They reheat very well.  This makes quite a few pastries too, so now I have a stock in the freezer.

This post is linked to Fat Tuesday at Real Food Forager.

Cream Cheese Breakfast Pastries
makes 18-24

1/2 cup butter, softened
1 cup homemade cream cheese, softened
2 cups whole wheat flour
1/2 cup rapadura
1 Tbsp. vanilla
1 tsp. salt
1/4 cup melted butter
2 tsp. cinnamon
1/4 cup crispy pecans, finely chopped

Mix butter, cream cheese and flour using an electric beater.  Leave in a warm place 12-24 hours.

Mix in rapadura, vanilla and salt (I used my hand mixer for this).

Roll out dough on floured surface to 1/4″ thickness.  Brush with melted butter.  Sprinkle with cinnamon and pecans (I also sprinkled a little cane sugar on).  Roll up 1 1/2 turns and cut dough lengthwise.  Repeat two more times.  You should now have three long rolls.  Cut the rolls crosswise into 1 or 1 1/2″ lengths.  Place individual pastries on a buttered baking sheet.  Bake at 300 degrees for 45 minutes.  Serve warm.

These store well in the freezer or refrigerator and the flavor improves with time.  Reheat before serving.

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  1. The Voogts says:

    These are dry when they cool. But when they are warm they are quite soft. They aren’t bready like a cinnamon roll. They are almost more like a cookie when they cool/harden. So you have to serve them warm if you want them soft. They warm nicely.

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