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Cream Cheese Coffee Cakes

By: LaDonna Andeel  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 118 people have saved this

Prep Time:
35 Min
Cook Time:
15 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 48 servings
 

Ingredients

  • 1/2 cup butter or margarine
  • 1 cup sour cream
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F to 115 degrees F)
  • 2 eggs, lightly beaten
  • 5 cups all-purpose flour
  • CREAM CHEESE FILLING:
  • 11 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

  1. In a saucepan, melt butter over low heat. Remove from the heat. Stir in sour cream, sugar and salt; cool to 110 degrees F-115 degrees F. 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 degrees F for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over coffee cakes.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2008 by chettler 
Pretty good recipe, I added 1/2 tspvanilla and 1/2 tsp almond exract to the dough and filling... MORE

 
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