CREAM CHEESE COFFEE CAKES
Since these coffee cakes freeze well, they make a welcome "instant" breakfast during all the Christmas morning craziness. Friends and family love receiving them, too, wrapped up with a holiday bow.
Provided by Taste of Home
Time 50m
Yield 4 coffee cakes.
Number Of Ingredients 18
Steps:
- In a small saucepan, melt butter over low heat. Remove from the heat. Stir in sour cream, sugar and salt; cool to 110°-115°. In a large bowl, dissolve yeast in warm water. Add the eggs, sour cream mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a large bowl, beat filling ingredients until smooth; set aside. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 10-in. rectangle; spread with filling. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. , Place seam side down on greased baking sheets. With a scissors, cut two-thirds of the way through dough at 1-in. intervals. Cover and let rise until doubled, about 45 minutes., Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over coffee cakes.
Nutrition Facts : Calories 139 calories, Fat 5g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 107mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 0 fiber), Protein 3g protein.
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