Ski Queen Cinnamon Cherry Sweet Bread

There are breakfast breads that play it safe… and then there’s this one. Imagine the warm, comforting aroma of cinnamon and brown sugar drifting through your kitchen, only to discover that the heart of this loaf hides something far more intriguing: ribbons of melted Geitost—yes, that caramel‑nutty Norwegian whey cheese also known as Ski Queen—swirled together with tart dried cherries and tender, yeasted pizza dough. It’s the kind of combination that sounds improbable until you taste it, and then suddenly you’re wondering why the rest of the world hasn’t caught on.

This loaf lands somewhere between a sweet roll, a rustic pull‑apart bread, and a Scandinavian‑inspired treat you didn’t know you needed. The Geitost melts into a glossy, toffee‑like layer that hugs the cherries, while the cinnamon‑brown sugar mixture adds just enough sweetness to make it feel indulgent without tipping into dessert territory. A couple of eggs and a dusting of flour bring everything together into a breakfast bread that’s familiar in texture but delightfully unexpected in flavor.

If you’re ready to shake up your morning routine—or impress someone with a loaf that sparks curiosity before it even hits the table—this is the recipe to try. It’s cozy, it’s quirky, and it’s absolutely worth every warm, sticky slice.

Ski Queen cheese is a popular Norwegian "brunost" (brown cheese) known for its unique, sweet, caramel-like flavor and fudge-like texture.

Its confectionary, nutty, tangy, with notes of caramel, brown sugar, and a hint of goatiness (depending on milk blend) tend to make it feel like a healthy little creamy bite of dessert!

Chopped and mied with dried cherries, a yeasted pizza rust recipe and exra cinnamon, brown sugar and flour, we can craft a truly outstanding and unique nutty flavored sweet (but not too sweet) breaskfast bread.

The name "Ski Queen" for Norwegian brown cheese (Brunost) and Gjetost (goat cheese) comes from its popularity as an energy-boosing, temperature-stable snack for Norwegian skiers. It's original original traces back to Hann Hov in teh 1860s, who added cream to whey, creating Gudbrandsdalsot, a ich, sweet, caramel colored, whey cheese.      

It is marketed in the U.S. as Ski Queen, it's a brand of this traditional brunost (brown cheese) that's beloved for its unique flavor and use as a hearty trail food. 

Mixed cream with whey (a cheese byproduct) and boiled it down, creating a firmer, fattier, sweeter cheese than previous whey cheeses.

The original Name was Feitost (fat cheese)- pronouned "yeah-toast," -  or fløtemysost (cream whey cheese), was later known as Gudbrandsdalsost (cheese from Gudbrandsdalen). 

Ski Queen Cinnamon Cherry Sweet Bread 

1 recipe Homemade Pizza Dough*

1/2 cup brown sugar
1 Tbs. ground cinnamon
2 cups all-purpose flour 
1 tsp. baking soda
1/2 tsp. kosher salt
3/4 cup granulated sugar
2/3 cup whole milk, room temperature
1/3 cup cinnamon honey butter, room temperature
1/3 cup full-fat sour cream, room temperature
2 large eggs, room temperature
1 ½ tsp. pure vanilla extract
10 oz. Ski Queen cheese, chopped
1 ½ cups dried cherries

Preheat the oven to 400°F.

Prepare the pizza dough as directed. Set aside to rise.

Meanwhile, mix together the remaining ingredients until well combined. Make sure NOT to over mix.

Using a stand mixer with a dough hook, combine the pizza dough and the sweet bread dough.

Line two loaf pans with parchment paper.

Transfer the dough between the two loaf pans and bake for 45 minutes, or so, until a toothpick inserted comes out clean.

Remove from the oven and cool for several hours before slicing and serving. (Make sure all the cheese has set before slicing).

*Homemade Pizza Dough:
1 pkg. active dry yeast (1/4 oz)
1 tsp. white sugar
1 cup warm water
2 1/2 cup all-purpose flour
1/4 cup olive oil, divided
1 tsp. sea salt

Dissolve the yeast and sugar in 1 cup warm water and let sit for 5 minutes.

Using a dough hook on a stand mixer (or by hand) combine the dissolved yeast mixture, flour, 2 Tbs. olive oil, and salt. Form into a nice dough ball. Let sit for 10 minutes.