Cream Cheese Coffee Cakes

Name: Cream Cheese Coffee Cakes
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 coffee cakes.
Ingredients: 1/2 cup butter, cubed; 1 cup 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 large Nellie’s Free Range 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 large egg; 1-1/2 teaspoons vanilla extract; 1/4 teaspoon salt; GLAZE:; 2 cups confectioners' sugar; 1/4 cup 2% milk; 2 teaspoons vanilla extract

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.

Ingredients

1/2 cup butter, cubed
1 cup 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 large Nellie’s Free Range 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 large egg
1-1/2 teaspoons vanilla extract
1/4 teaspoon salt
GLAZE:
2 cups confectioners' sugar
1/4 cup 2% milk
2 teaspoons vanilla extract

Directions

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 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.