Cream Cheese Coffee Cake
Taste of Home
These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it.
-Mary Anne McWhirter, Pearland, Texas
SERVINGS: 20-24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 35 min. + rising Bake: 20 min. + cooling
Ingredients:
- 1 cup (8 ounces) sour cream
- 1/2 cup sugar
- 1/2 cup butter
- 1 teaspoon salt
- 2 packages (1/4 ounce each) active dry yeast
- 1/2 cup warm water (110° to 115°)
- 2 eggs, beaten
- 4 cups all-purpose flour
- FILLING:
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 1 egg, beaten
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- GLAZE:
- 2-1/2 cups confectioners' sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Toasted sliced almonds, optional
Directions:
In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature.
In a large mixing bowl, dissolve yeast in warm water. Add sour cream mixture and eggs; mix well. Gradually stir in flour (dough will be very soft). Cover and refrigerate overnight.
Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12-in. x 8-in. rectangle. In a large mixing bowl, combine the filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of loaves. Cover and let rise until nearly doubled, about 1 hour.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the confectioners' sugar, milk and vanilla; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator. Yield: 20-24 servings.