Cinnamon Streusel Kuchen

Brown sugar, cinnamon, and walnuts make the filling for this simple sweet bread. A rich, cream cheese frosting goes on top.

Cinnamon Streusel Kuchen
Prep Time:
25 mins
Rise Time:
1 hrs
Bake Time:
30 mins
Cool Time:
30 mins
Total Time:
25 mins


  • 3 ⅓ cup all-purpose flour

  • 1 package active dry yeast

  • ¾ cup milk

  • ¾ cup granulated sugar

  • ½ cup butter

  • ½ teaspoon salt

  • 3 eggs

  • ½ cup packed brown sugar

  • ¼ cup butter, softened

  • 2 teaspoon ground cinnamon

  • 1 cup chopped walnuts, toasted

  • Cream Cheese Icing

Cream Cheese Icing

  • 1 3 ounce package softened cream cheese

  • 2 tablespoon softened butter

  • 1 teaspoon vanilla

  • 1 ½ cup powdered sugar

  • milk


  1. Grease a 9x9x2-inch baking pan; set aside. In a large bowl, combine 1 cup of the flour and the yeast; set aside.

  2. In a small saucepan, heat and stir milk, granulated sugar, 1/2 cup butter, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture and eggs to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 2 minutes or until smooth. Beat in as much of the remaining flour as you can with the mixer. Stir in any remaining flour to make a stiff batter.

  3. Spoon half of the batter into the prepared baking pan. In a small bowl, stir together brown sugar, 1/4 cup butter, and cinnamon. Stir in walnuts. Spoon nut mixture over the batter in the pan. Drop remaining batter by spoonfuls over nut mixture. Cover and let rise in a warm place until double in size (about 1 hour).

  4. Preheat oven to 350°F. Bake for 30 minutes or until golden brown. Cool on a wire rack 30 minutes before serving, or cool completely before serving. Spread with Cream Cheese Icing.

Cream Cheese Icing

  1. In a small bowl, combine one 3-ounce package softened cream cheese with 2 tablespoons softened butter and 1 teaspoon vanilla. Beat with an electric mixer until combined. Gradually beat in 2-1/2 cups powdered sugar until smooth. Beat in enough milk, 1 teaspoon at a time, to reach spreading consistency. Makes 1-1/4 cups.