Pine Hollow
Cream Cheese Coffee Cake --------------

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 1/8-teaspoon salt

1/2-cup warm water 

2-eggs, beaten

4-cups flour

FILLING; 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

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 inch 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 375 degrees 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.
 

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