Cream Cheese Coffee Cake

By Bean4bella

Ingredients

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

Details

Servings 20

Preparation

Step 1

In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 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; mix well. Gradually stir in flour (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 12-in. x 8-in. rectangle. In a large bowl, combine the 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 loaves. Cover and let rise until nearly doubled, about 1 hour.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine the confectioners' sugar, milk and vanilla; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator.