Judy/AZ (3:22:05 PM) :

CREAM CHEESE COFFEE CAKES

1 cup (8 ounces) sour cream
1/2 cup sugar
1/2 cup butter or margarine
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110-115 degrees)
2 eggs beaten
4 cups all-purpose flour

FILLING:

2 packages (8 ounces each) cream cheese, softened
3/4 cups 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

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 mixing bowl, dissolve yeast in water add sour cream mixture and eggs; mix well. Gradually stir in flour. (Dough will be very soft.) Cover and refrigerate overnight. Next day, combine filling ingredients in a mixing bowl until well blended. turn dough onto a floured board; knead 5-6 times. Divide into four equal portions. Roll each portion into a 12 in. x 8-in. rectangle. Spread 1/4 of the filling on each to within 1 in. of edges, roll up jelly-roll style from long side; pinch seams and ends to seal. Place, seam side down, on greased baking sheet. Cut six X’s on top of loaves. Cover and let rise until nearly doubled, about 1 hour. Bake at 350-375 degrees F for 20-25 minutes or until golden brown. Cool on wire racks. Combine the first three glaze ingredients; drizzle over loaves. Sprinkle with almonds if desired. Store in the refrigerator.

Yield: 20-24 servings.