Cheese-Filled Coffee Cakes Recipe

5 5 5
Cheese-Filled Coffee Cakes Recipe
Cheese-Filled Coffee Cakes Recipe photo by Taste of Home
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Cheese-Filled Coffee Cakes Recipe

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5 5 5
Publisher Photo
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.
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + rising Bake: 20 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup (8 ounces) sour cream
  • 1/2 cup butter or margarine
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 4-1/2 cups all-purpose flour
  • 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 mixing bowl, dissolve yeast in warm water. In a saucepan, heat sour cream and butter to 110°-115°. Add the sour cream mixture, sugar, salt and eggs to yeast mixture; mix well. Gradually add flour; mix well. Do not knead. Cover and refrigerate for 2 hours.
In a mixing 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 seam to seal and tuck ends under. Place, seam 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.
Originally published as Cheese-Filled Coffee Cakes in Best of Country Breads 2000, p91

Nutritional Facts

1 slice: 132 calories, 5g fat (3g saturated fat), 27mg cholesterol, 96mg sodium, 20g carbohydrate (10g sugars, 0 fiber), 2g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 1 cup (8 ounces) sour cream
  • 1/2 cup butter or margarine
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 4-1/2 cups all-purpose flour
  • 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
  1. In a mixing bowl, dissolve yeast in warm water. In a saucepan, heat sour cream and butter to 110°-115°. Add the sour cream mixture, sugar, salt and eggs to yeast mixture; mix well. Gradually add flour; mix well. Do not knead. Cover and refrigerate for 2 hours.
  2. In a mixing 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 seam to seal and tuck ends under. Place, seam 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.
Originally published as Cheese-Filled Coffee Cakes in Best of Country Breads 2000, p91

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Reviews forCheese-Filled Coffee Cakes

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lvnmitchell User ID: 8111364 223010
Reviewed Mar. 17, 2015

"This is without a doubt the BEST pastry I have ever made! It is over the top delicious! I used nonfat Greek yogurt instead of sour cream in the dough and Neufch?tel cheese instead of cream cheese. WONDERFUL ! I'm making it to take to work in the morning to celebrate our OIG inspection that we passed today!"

MY REVIEW
bhambread User ID: 3696118 32800
Reviewed Dec. 27, 2013

"Tese got a rave from friends and the recipe has migrated from Alabama to the Chicago area."

MY REVIEW
Atappero User ID: 2870670 80764
Reviewed Sep. 17, 2013

"This is amazing. I didn't change anything. Have brought it to several events and have been asked for the recipe every time. They have also asked me where I bought it because the presentation is beautful!"

MY REVIEW
mcape User ID: 3965933 49143
Reviewed Mar. 11, 2009

"I meant bread FLOUR..Sorry."

MY REVIEW
mcape User ID: 3965933 204403
Reviewed Mar. 11, 2009

"I made this and it is amazing. One of my favorites...if not my best ever recipes. This turned out amazing!! I sub. sour cream for vanilla yogurt, milk instead of water and I used bread flour instead of all-p. (I made it a braid instead of jelly roll) I made my own "cheese cake filling". I also drizzled it with home made cream cheese icing!! TRY IT...YOU'LL NEVER BE THE SAME!!"

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