Nutty Cream Stick Bread Recipe

Proof yeast (if desired)

If using active dry yeast, combine warm milk (about 105–110°F / 40–43°C) with 1 tsp sugar and the yeast; let sit 5–10 minutes until foamy. For instant yeast (listed), you may skip this and add yeast directly to dry ingredients.

In a large bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the flour, instant yeast, remaining sugar (1 tbsp if you proofed), and salt.

Add the warm milk, softened butter, and the egg to the dry ingredients. Mix on low speed until the ingredients start to come together, then increase to medium and knead about 6–8 minutes until a smooth, slightly tacky, elastic dough forms. If mixing by hand, turn the dough onto a lightly floured surface and knead 8–10 minutes.

Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

While the dough rises, prepare the filling. In a medium bowl, beat the room-temperature cream cheese until smooth using a spatula or hand mixer.

Add the powdered sugar, brown sugar, vanilla extract, and lemon zest (if using). Beat until combined and creamy. Add the heavy cream or milk a little at a time to reach a spreadable consistency (should be thick but spreadable).

Fold in the finely chopped mixed nuts until evenly distributed. Taste and adjust sweetness if desired. Transfer the filling to the refrigerator to keep slightly firm while dough rises.

After the dough has doubled, gently deflate it and transfer to a lightly floured surface. Roll the dough into a rectangle about 12 x 16 inches (roughly 1/4-inch thick). Brush the dough lightly with about half of the melted butter to help the filling adhere.

Spread the chilled nutty cream filling evenly over the dough, leaving a 1/2-inch border on one long edge to seal.

Starting from the long edge opposite the border, tightly roll the dough into a log, sealing the border by pinching the seam together. With a sharp knife or bench scraper, trim 1/4 inch from each end to neaten.

Cut the log into 8 equal pieces (each will be a stick). For a decorative twist: cut each piece partially down the center lengthwise (about 3/4 through) and press the two cut faces slightly to expose the filling, or leave whole for a filled stick.

Place the pieces, seam-side down (or cut-side up for exposed filling), on a parchment-lined baking sheet leaving about 1 inch between sticks. Cover loosely and let proof for 25–35 minutes until puffy.

Preheat the oven to 350°F (175°C). Brush each stick with the beaten egg wash, then sprinkle the coarsely chopped nuts evenly on top. Brush a little additional melted butter if you want extra richness.

Bake in the center of the preheated oven for 18–22 minutes, until the tops are golden brown and the internal temperature reaches about 190°F (88°C). Rotate the sheet pan halfway through baking for even color.

Remove from the oven and immediately brush with remaining melted butter to keep the crust soft. Transfer to a wire rack to cool for at least 15 minutes. If desired, dust lightly with powdered sugar before serving.