December 19, 2017

Cream Cheese Coffee Cake

I am sharing a very delicious coffee cake recipe today that would be great for any holiday gathering you are hosting or attending. 

It's also perfect for breakfast Christmas morning.

It consists of a yeast dough, which is made the night before,  refrigerated until the next morning and then turned out onto a floured surface, kneaded and rolled out into a rectangle.  It is then filled with the cream cheese filling and roll up like a jelly-roll.  Isn't it pretty?

The coffee cake has to rise for one hour until doubled in size and baked in a 375 degree oven for 15 to 20 minutes.

This recipe makes two coffee cakes.  One I sprinkled with powdered sugar  and the other one, I glazed with a powdered-sugar glaze.

It isn't as yummy as my Buttertop Coffee Cake, but it is a close second!! 


Cream Cheese Coffee Cake

2 packages dry yeast
1/2 cup warm water
1 cup sour cream
1/2 cup sugar
1 teaspoon salt
1/2 cup melted butter
2 eggs, beaten
4 cups all-purpose flour
2 teaspoons vanilla extract
16 ounces cream cheese, softened
3/4 cup sugar
1 egg
 1/8 teaspoon salt
2 cups powdered sugar
1/4 cup milk
2 teaspoons vanilla extract

1.  Dissolve yeast in warm water in a large bowl.

2.  Heat sour cream in a saucepan over low heat.  Stir in 1/2 cup sugar, 1 teaspoon salt and 1/2 cup melted butter.  Cool to lukewarm.

3.  Combine sour cream mixture and yeast mixture together.

4.  Add eggs and flour and mix well.

5.  Cover and refrigerate overnight.

6.  In a stand mixer with a paddle attachment mix cream cheese, sugar, one egg, salt, and vanilla together, being sure to stop mixer and using a spatula to scrape cream cheese from bottom of bowl to make sure everything is well incorporated.

7.   Turn dough onto a floured surface.  Divide dough into two portions.  Roll each into a 8 x 12 inch rectangle.

8.  Spread with cream cheese mixture.  Roll like a jelly roll from wide end.  Fold edges under and seal.

9.  Place on a greased baking sheet.  Cut slits through ring from outer edge at 2-inch intervals.  

10.  Let rise covered in a warm place for one hour or until almost doubled in size.

11.  Spread with mixture of confectioners' sugar, milk, and two teaspoons of vanilla.

12.  Bake at 375 degrees for 15 to 20 minutes or  until bread is done.



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