Nutty Cream Stick Bread Recipe

Warm the milk to about 100–105°F (warm to the touch, not hot). Combine warm water and 1 tsp of the sugar in a small bowl, sprinkle yeast over, stir lightly, and let sit 5–8 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook (or large mixing bowl), whisk together the flour, remaining sugar, and salt.

Add the foamy yeast mixture, warm milk, softened butter, and the egg to the dry ingredients. Mix on low to combine, then increase to medium and knead for 6–8 minutes until the dough is smooth, slightly tacky, and springs back when pressed. If dough is too sticky, add up to 2 tbsp flour; if too dry, add up to 1 tbsp water.

Shape dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm place until doubled in size, about 60–75 minutes depending on room temperature.

While the dough rises, prepare the filling. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.

Add the confectioners' sugar, vanilla extract, and ground cinnamon. Beat until combined and creamy, scraping down the bowl once. Fold in the finely chopped toasted walnuts and almonds. Use immediately or refrigerate briefly to firm slightly; if chilled, bring to spreadable softness before assembling.

To toast nuts: spread walnuts and almonds on a baking sheet and bake at 350°F (175°C) for 6–8 minutes, stirring once, until fragrant and lightly browned. Cool completely before chopping.

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly grease a 9x13-inch baking pan (the recipe is shaped as sticks or a pull-apart loaf—adjust pan choice to preferred final shape).

Punch down the risen dough and turn it onto a lightly floured surface. Divide dough into 8 equal pieces (for stick-sized loaves) or keep as one piece for a single loaf. For sticks: roll each piece into a roughly 6–8 inch rectangle about 1/4 inch thick.

Spread about 2–3 tablespoons of the nutty cream filling down the center third of each rectangle, leaving a 1/2-inch border at the ends. Fold one side over the filling, then the other side to enclose (like a letter fold) so the filling is inside. Pinch seams closed. For a decorative stick, you can slice slits along the top and twist slightly so nuts show.

Place assembled sticks seam-side down on prepared sheet, spaced 1 inch apart. Cover loosely with plastic wrap or a towel and let rise 25–30 minutes until puffy.

Brush the tops gently with egg wash, sprinkle with coarse sugar and the extra chopped nuts.

Bake in the preheated oven for 18–22 minutes, until golden brown and the internal temperature reaches about 190°F (88°C) for a fully baked enriched dough. Rotate the pan halfway through baking for even color.

Remove from oven and immediately brush tops with melted butter. Transfer to a wire rack to cool for 10–15 minutes before serving so the filling sets slightly.