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Cheese-Filled Coffee Cakes

I began collecting interesting recipes years ago when I had dreams of owning a bed-and-breakfast. I never met that goal but came away with flavorful recipes like this.

48 ServingsPrep: 25 min. + rising Bake: 20 min. + cooling

Ingredients

4-1/2 cups all-purpose flour
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1 teaspoon salt
1 cup (8 ounces) sour cream
1/2 cup butter, cubed
1/2 cup water
2 eggs
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon almond extract
1/8 teaspoon salt
GLAZE:
2 cups confectioners' sugar
3 tablespoons milk
1/2 teaspoon vanilla extract

Directions

In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In
a small saucepan, heat the sour cream, butter and water to
120°-130°; add to dry ingredients. Beat on medium speed for
2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir
in enough remaining flour to form a firm dough. Do not knead. Cover

2 of 2

Cheese-Filled Coffee Cakes (continued)

Directions (continued)

and refrigerate for 2 hours.
In a small bowl, beat filling ingredients until smooth; set aside.
Turn dough onto a lightly floured surface; divide into four pieces.
Roll each into a 12-in. x 8-in. rectangle. Spread filling to within
1/2 in. of edges.
Roll up, jelly-roll style, starting with a long side; pinch seams to
seal and tuck ends under. Place, seams side down, on two greased
baking sheets. With a sharp knife, make deep slashes across the top
of each loaf. Cover and let rise in a warm place until doubled,
about 1 hour.
Bake at 375° for 20-25 minutes or until golden brown. Remove from
pans to wire racks. Combine glaze ingredients; drizzle over warm
loaves. Cool. Refrigerate leftovers. Yield: 4 loaves (10 slices
each).

Nutrition Facts: 1 serving (1 slice) equals 132 calories, 5 g fat (3 g saturated fat), 27 mg cholesterol, 96 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.