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Cream Cheese Coffee Cake

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
  • Total Time
    Prep: 35 min. + rising Bake: 20 min. + cooling
  • Makes
    20-24 servings

Ingredients

  • 1 cup sour cream
  • 1/2 cup sugar
  • 1/2 cup butter, cubed
  • 1 teaspoon salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 2 large eggs, lightly beaten
  • 4 cups all-purpose flour
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1 large egg, lightly beaten
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • GLAZE:
  • 2-1/2 cups confectioners' sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • Toasted sliced almonds, optional

Directions

  • In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature.
  • In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (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 12x8-in. rectangle. In a large bowl, combine 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 each loaf. Cover and let rise until nearly doubled, about 1 hour.
  • Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.
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Reviews

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Average Rating:
  • Emily
    Feb 1, 2018

    I refrigerated my dough overnight and it didn’t rise. Can anyone tell me what might have went wrong? I haven’t baked it yet, I just rolled them and I’m going to see if they will rise at all this time but I don’t have high hopes. Let me know, thank you!

  • rsfrain
    Dec 5, 2017

    Great and easy recipe. Been making since published in TOH and still the most requested for all breakfasts and holiday gatherings. So good. Thank you for sharing this. Excellent!

  • Jayaina
    Dec 24, 2015

    I refrigerated the dough only an hour instead of overnight, and it still turned out great. I would definitely cut the sugar in half next time, because I added apricot jam with the cream cheese filling and it was VERY sweet. But, having some real fruit flavor was delicious! :-) Also, I omitted the glaze.

  • BarbKLong
    Apr 1, 2015

    This recipe is very impressive, the finished product is excellent.

  • Potempa
    Sep 25, 2014

    I have made this coffee cake several times and find this is the perfect cake for someone who fears to bake with yeast. This is one of my families and friends favorite. SOOOOOOOOOO gooooood!!!!

  • love2beMom
    Dec 8, 2012

    This coffee cake recipe is more work than some...but it's WELL worth every bit of effort! The dough just melts in your mouth! I usually forgo the almonds, and add a little lemon juice to the glaze. Delicious!

  • nholte
    Jul 12, 2012

    One of the best coffee cakes I've ever made! I'll be using this recipe over and over again.

  • kopfk6947
    Apr 10, 2012

    My husband and kids think it's heaven!

  • ewcia
    Feb 13, 2011

    I've made this coffee cake today and my family absolutely love it! It is so good that we can't stop eating it. I did a little bit of modification though. I used light sour cream for the dough to cut on calories, fat and cholesterol level. In the cream cheese part I only used 1/2 cup of sugar and no salt. We really liked it this way - just perfect amount of sweetness. It is a keeper!

  • houllath
    Sep 2, 2010

    Such an awesome recipe! Every time I make it people love it and ask for the recipe.