The addition of cream cheese makes a nice rich bread. This is also a good base for making fruit bread or chocolate chip bread.
I adapted this recipe to the old-fashioned method of proofing the yeast and kneading. I added strawberries to the batter and made into 3-part rolls. I love the texture and flavor the cream cheese imparts. The fruit addition is a subtle, fragrant touch--and it makes a nice appearance. I only used 1/4 tsp of salt, because that amount of cream cheese has plenty of salt. I also prefer a slightly sweeter bread so I added additional sugar. I might not use quite as much cream cheese next time. I agree with Holly--a good base recipe and one I will definitely use again. - 13 Aug 2006 (Review from Allrecipes USA and Canada)
Wonderful! I used this to make cinnamon/pecan rolls. I let the dough rise a little longer in the bread machine (it needed another 40 minutes) then I formed the dough & covered it with butter, pecan pieces and sugar & cinnamon. Rolled up and cut and put in buttered pan (large deep dish pizza pan) and let rise another 40 minutes & topped with a little more butter, pecans and sugar & cinnamon. Baked at 350 for about 30 minutes. Made an icing of 2 cups powdered sugar, splash of pure vanilla, about 3 TBSP. of melted butter and a 3-4 TBSP. of milk. My house smells heavenly! Thanks for sharing your recipe (this is a keeper) !! - 26 Aug 2008 (Review from Allrecipes USA and Canada)
This was quite good - I am addicted to my bread maker and love finding new recipes. I used fat-free cream cheese and no one would have ever guessed! Thank you. - 12 Dec 2005 (Review from Allrecipes USA and Canada)