Grandma Maybee's Koo Koo Bread

Laurie Sanders


When we lived up in Port Angeles, WA it seemed like everybody was related and in one big extended family, they could hardly wait for Christmas and Koo Koo Bread each year. This year, Jacki shared her recipe with me and gave me permission to post it here. She says it is a 100+-year-old recipe started by her great-grandmother. It is a German Kuchen bread but always called Koo Koo Bread by their family. It is amazing and makes TWO 9x13 pans of bread!

Blue Ribbon Recipe

Like most homemade bread, there is a little bit of work to prepare this bread but the outcome is well worth it. By itself, the bread is light, fluffy, and sweet. While baking, they smell like cinnamon rolls. When you pour the cream over the cake, this cake becomes really special. It bakes to almost be the flavor and consistency of sweetened condensed milk. The cream sinks to the bottom and gives the bread an ooey, gooey texture. This will be great for dessert, an afternoon snack, or even breakfast or brunch. Test Kitchen Avatar The Test Kitchen


★★★★★ 8 votes

30 or 40!
2 Hr 30 Min
30 Min


  • 2 pkg
    rapid-rise yeast
  • 1 Tbsp
  • 1/2 c
    warm water
  • 2 c
  • 1 c
    instant mashed potatoes flakes
  • 2 tsp
  • 4 Tbsp
    vegetable oil
  • 1 c
    white sugar
  • 3 large
    eggs, well beaten
  • 2 Tbsp
    baking powder
  • 6-8 c
    all-purpose flour

  • 2 pt
    heavy whipping cream
  • 2 c
  • 1 c
    cinnamon sugar

  • 1 c
  • 1-2 Tbsp

How to Make Grandma Maybee's Koo Koo Bread


  1. Dissolve two yeast packets in 1/2 cup of warm water and 1 tablespoon of sugar. Mix well and set aside for 10 minutes or so.
  2. Heat together on the stove, buttermilk, potato buds, salt, oil, and sugar until well blended and just barely boiling. Cool mixture down until you can comfortably stick a pinky in and hold it there.
  3. Add buttermilk mixture to 3 beaten eggs. Add the yeast and 2 tablespoons of baking powder. Mix well.
  4. Begin adding flour, a little at a time, until you reach kneading consistency.
  5. If you don't have a mixer that kneads, then you knead for around 10 min. for the right bread dough texture. The more kneading, the better, words from my Grandma (per Jacki). The dough will eventually be slightly sticky but not so sticky you can't work with it.
  6. After kneading, divide into 2 and roll each half to fit in a 9x13 baking dish.
  7. Place each half into the 2 greased cake pans, 9 by 13. Cover and put in a warm place. Let rise for about 2 hours or until it is doubled in size.
  8. Once dough is done rising, take your index finger and poke holes throughout, covering the top completely with the holes.
  9. Mix 1 pint (2 cups) of whipping cream and 1 cup sugar PER PAN.
  10. Pour the cream mixture over the holes, covering the top completely with the cream. Do this for both pans.
  11. Mix 1 cup of sugar with 1-2 tablespoons of cinnamon. Sprinkle 1/2 cup of the cinnamon sugar mixture over each pan.
  12. Bake for 30 minutes at 350 degrees.
  13. Allow to cool slightly before slicing.

Printable Recipe Card

About Grandma Maybee's Koo Koo Bread

Main Ingredient: Flour
Regional Style: German

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