<< Back to Recipe

Select Sizes

3'x5' Cards 4'x6' Cards Full Page Full Page With Image

Cream Cheese and Lemon Loaf

Cream cheese & lemon combine for a delicious taste treat in this yummy recipe.

Skill: Beginning Prep Time: 5 Bake Time: 40-45 Servings: 6


1 Loaf Rhodes Bread Dough or 12 Rhodes Yeast Dinner Rolls, thawed and risen
1-8 ounce cream cheese & 1-3 oz cream cheese
1/2 cup sugar
1 egg
grated zest of 1 small lemon
1 tablespoon fresh lemon juice

1/2 cup powdered sugar
1 tablespoon butter, melted
1-2 tablespoons fresh lemon juice


Spray board or counter top with non-stick cooking spray. Roll loaf or combined rolls into a 9x16-inch rectangle.

Combine cream cheese, sugar, egg, lemon zest and juice and beat until fluffy. Spread filling over dough to within 1-inch of edges.

Carefully roll loaf jelly roll style starting with a 9-inch side. Place in a sprayed 9x5-inch bread pan with the seam on the side. Cover with plastic wrap and let rise until double.

Remove wrap and bake at 350°F 30 minutes. Cover with foil and bake an additional 10-15 minutes.

Combine glaze ingredients and drizzle over cooled loaf.