Cream Cheese Coffee Cakes Recipe

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Cream Cheese Coffee Cakes Recipe

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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.
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 15 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 35 min. + rising Bake: 15 min.

Ingredients

  • 1/2 cup butter or margarine
  • 1 cup (8 ounces) sour cream
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 packages (1/4 ounces 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
  • CREAM CHEESE FILLING:
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla extract

Directions

In a saucepan, melt butter over low heat. Remove from the heat. Stir in sour cream, sugar and salt; cool to 110°-115°. In a mixing bowl, dissolve yeast in warm water. Add the eggs, sour cream mixture and 2 cups flour; beat until smooth. Stir in enough 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 mixing 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.
Originally published as Cream Cheese Coffee Cakes in Country Woman Christmas Annual 2002, p18

Nutritional Facts

1 piece: 139 calories, 5g fat (3g saturated fat), 29mg cholesterol, 107mg sodium, 20g carbohydrate (9g sugars, 0 fiber), 3g protein.

  • 1/2 cup butter or margarine
  • 1 cup (8 ounces) sour cream
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 packages (1/4 ounces 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
  • CREAM CHEESE FILLING:
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  1. In a saucepan, melt butter over low heat. Remove from the heat. Stir in sour cream, sugar and salt; cool to 110°-115°. In a mixing bowl, dissolve yeast in warm water. Add the eggs, sour cream mixture and 2 cups flour; beat until smooth. Stir in enough 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.
  2. In a mixing 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.
  3. 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.
Originally published as Cream Cheese Coffee Cakes in Country Woman Christmas Annual 2002, p18

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