Williamsburg Breakfast Bread

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WBBAs you may or may not know, my mom and I published her collection of recipes in the early 2000s in a series divided by season and it included menu plans, gardening tips and entertaining ideas.  She owned the Addie’s Place Bed & Breakfast when I was in high school and then went on to have her own catering company (Catering on 5th) and was a custom baker.  In other words, folks would have her do their baking for her and in some cases pass it off as their own (like an entire Thanksgiving dinner in the client’s own pans).  As you do!  The cookbooks actually became a menu for her business.  Folks would call her and say, “Can you make me the pea salad and the strawberry pie from the summer cookbook for my barbecue this weekend?”  Even though they had the recipes themselves, they still wanted her to make it.  However, her two most sought after recipes were her carrot cake and the Williamsburg Breakfast Bread.  And since they were her best sellers, she never included them in the cookbooks for fear that it would hurt business!

While I do love this recipe (seriously, what is there not to love!?!) there is no way (currently) to make this gluten and dairy free, so I never make it.  But this week I volunteered to take coffee cakes to school for the teachers’ welcome breakfast and figured this would be a great time.  I could get a quick shot and then get it out of here!  Thus, I do not have any photos of it out of the pan.  But believe me when I say, it’s oozy cheesecake goodness between two layers of crescent rolls, topped with cinnamon sugar and powdered sugar frosting.  Another reason she likely did not share this is that it’s insanely easy.  It’s more assembly than baking.  I did do a search and found this recipe on cooks.com as well–I’m not sure where she found it originally, but she has a few other “Williamsburg” recipes.  And on that site, they note that if you use powdered sugar instead of granulated sugar in the filling it makes it even fluffier and many serve it with warm jam.  Take that as you like!  When you make the powdered sugar frosting, use my tips for the drizzle.  The crazier, the better it looks.  We don’t want it to look like a toaster strudel!  Or maybe you do! Enjoy!

Williamsburg Breakfast Bread


  • 2 tubes Crescent Rolls
  • 16oz Cream Cheese
  • 1 1/2 cup Sugar (divided)
  • 1 Egg (seperated)
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • 1/2 cup Chopped Nuts (optional)
  • 1 tablespoon Butter (softened)
  • 1 cup Powdered Sugar
  • 2 tablespoons Milk (or more depending on desired consistency)


Step 1
Preheat oven to 350 degrees and spray or butter a 9x13 cake pan.
Step 2
Pat 1 can of crescent rolls into the bottom of the pan.
Step 3
Separate the egg and set the white aside. In a mixing bowl, whip together the egg yolk, sugar, cream cheese and vanilla until smooth.
Step 4
Spread the cream cheese mixture over the bottom crescent rolls. Top with the second can of crescent rolls and brush the top with the egg white.
Step 5
Mix together 1/2 cup sugar, 1 teaspoon cinnamon and 1/2 cup nuts (optional) and sprinkle over the top.
Step 6
Bake at 350 degrees for 30-35 minutes. While it's baking, mix together the powdered sugar frosting. Mix together the butter and powdered sugar until combined (will likely be crumbly). Then add 1 tablespoon of milk at a time, mixing well after each addition, until you have it to drizzle consistency.
Step 7
Let the bread cool for 5 minutes before adding the drizzle.


    • JennessaJennessa

      While there may be some kicking around Storm Lake, we are out of print at this point. At one time, they were sold at Hoffman’s, The Peach Blossom, and Grand Central, but I don’t believe any are still carrying them. That was the original point of this site. To continue to bring those recipes forward! Thanks for following!

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