Recipe: Cheesecake Bread Ring (using hot roll mix, Better Homes and Gardens, 1970's)

CHEESECAKE BREAD RING

1 (13 3/4 oz.) pkg. hot roll mix
1 cup warm water
3/4 cup sugar, divided use
1 egg
1/2 cup sour cream
6 tbsp. melted butter
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
2 eggs
Powdered sugar (for sprinkling on top)

Soften yeast from hot roll mix in 1 cup warm water.

Combine (dry) hot roll mix and the 1/4 cup sugar. Stir in yeast mixture, egg, sour cream and butter. Mix well. Place dough in a greased bowl. Cover and chill 2 to 3 hours.

Turn dough onto a lightly floured surface. Roll to a circle, 18-inches in diameter. Fit into a 6-cup ring mold, allowing some dough to hang over the edges. Dough will cover hole.

Beat cream cheese, remaining 1/2 cup sugar and vanilla together until smooth. Add eggs, one at a time, beating well after each. Pour into mold. Bring dough from sides over top of filling, sealing to center of mold. Cut an "X" in dough covering center of hole; fold 4 triangles back over top of ring, sealing to outer edges.

Let rise until almost double in bulk, about 1 to 1 1/2 hours.

Bake in 350 degree F oven for 35 to 40 minutes. Cool in pan 10 minutes. Turn out and sprinkle with powdered sugar.

Makes 1 coffee cake, 10-12 servings
Source: Better Homes and Gardens Homemade Bread Cook Book, 1977