Directions (continued)

• minutes longer. Stir in enough remaining flour to form a firm dough.
• Turn onto a floured surface; knead 20 times or until smooth. Place
• in a greased bowl, turning once to grease top. Cover and let rise in
• a warm place until doubled, about 1-1/4 hours.
• In a small bowl, beat the cream cheese, egg, sugar, vanilla and salt
• until smooth; set aside. Punch dough down. Turn onto a lightly
• floured surface; divide in half.
• Roll each piece into a 12-in. x 8-in. rectangle. Spread filling to
• within 1/2 in. of edges. Spoon jam lengthwise over half of the
• filling. Roll up jelly-roll style, starting with the long side with
• the jam. Pinch seams to seal; tuck ends under.
• Place loaves seam side down on a greased baking sheet. With a sharp
• knife, cut shallow slashes across the top of each. Cover and let
• rise until doubled, about 30 minutes.
• Bake at 375° for 15-20 minutes or until golden brown. Remove from
• pan to a wire rack. Combine glaze ingredients; drizzle over warm
• coffee cakes. Yield: 2 loaves (10 slices each).