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Cream Cheese Coffee Cakes

 Cream Cheese Coffee Cakes
Since these coffee cakes freeze well, they make a welcome "instant" breakfast during all the Christmas morning craziness. Friends and family love receiving them, too, wrapped up with a holiday bow.
48 ServingsPrep: 35 min. + rising Bake: 15 min.


  • 1/2 cup butter, cubed
  • 1 cup (8 ounces) sour cream
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 eggs, lightly beaten
  • 5 to 5-1/2 cups all-purpose flour
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup 2% milk
  • 2 teaspoons McCormick® Pure Vanilla Extract


  • In a small saucepan, melt butter over low heat. Remove from the heat.
  • Stir in sour cream, sugar and salt; cool to 110°-115°. In a
  • large bowl, dissolve yeast in warm water. Add the eggs, sour cream
  • mixture and 2 cups flour; beat until smooth. Stir in enough

2 of 2

Cream Cheese Coffee Cakes (continued)

Directions (continued)

  • remaining flour to form a stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • In a large bowl, beat filling ingredients until smooth; set aside.
  • Punch dough down. Turn onto a lightly floured surface; divide into
  • four portions. Roll each into a 12-in. x 10-in. rectangle; spread
  • with filling. Roll up jelly-roll style, starting with a long side;
  • pinch seam to seal and tuck ends under.
  • Place seam side down on greased baking sheets. With a scissors, cut
  • two-thirds of the way through dough at 1-in. intervals. Cover and
  • let rise until doubled, about 45 minutes.
  • Bake at 350° for 15-20 minutes or until golden brown. Remove from
  • pans to wire racks to cool. Combine glaze ingredients; drizzle over
  • coffee cakes. Yield: 4 coffee cakes.
Nutritional Facts: 1 serving (1 slice) equals 139 calories, 5 g fat (3 g saturated fat), 29 mg cholesterol, 107 mg sodium, 20 g carbohydrate, trace fiber, 3 g protein.