Cream Cheese Filled Coffee Cake
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Cream Cheese Filled Coffee Cake
Ingredients
Dough
  • 1 packet yeast, I used quick rising and plan on trying regular next
  • 1/4 cup warm water (about 110 degrees)
  • 1/2 cup sour cream
  • 4 tablespoons unsalted butter, melted and warm but not super hot
  • 1 large egg
  • 1/2 teaspoon kosher salt
  • 1/4 cup granulated sugar
  • 2 cups bread flour (9) or all-purpose
Filling
  • 8 oz cream cheese, softened
  • 6 tablespoons sugar
  • 2 tablespoons lightly beaten egg**
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
Icing
  • 1 cup powdered sugar
  • 1 tablespoon melted butter
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
Instructions
  1. Combine the yeast and water in a small bowl and let sit until it starts to foam.
  2. Meanwhile, put the sour cream, butter, egg, salt and sugar in a mixing bowl. Add the flour and the yeast mixture, and stir to make a soft dough. Cover with plastic wrap and chill dough for about 8 hours.
  3. Punch down the dough (it probably will not appear to have risen much) and divide it into two parts.
  4. Roll each part into a 12- x 8-inch rectangle, and spread each rectangle lengthwise with half the cream cheese filling, leaving a 1-inch border around edges. Carefully roll up, starting at a long side; press seam, and fold ends under to seal. Place, seam side down, onto a parchment lined or greased baking sheet. Cut 6 equally spaced "X"s across top of each loaf; cover (I recommend loosely if at all) and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in bulk.
  5. Bake at 375° for about 20 minutes or until browned. Let cool, then drizzle with icing and serve. If you want the icing to hold its shape and look pretty, I recommend serving at room temperature. I was worried I'd have to warm the bread and deal with melted icing, but the bread actually tastes great at room temperature. If you want to serve it warm, you might consider putting the icing on at the last minute.
  6. Icing: Mix all icing ingredients together until smooth. Put the icing in a freezer bag or pastry bag. When loaves are cool, snip off end of icing bag and drizzle it across the loaves. Let set.
Notes
Sorry about the 2 tablespoons of beaten egg. I know a lot of people hate mixing an egg and only using half of it, but it really makes a difference here because the small amount of egg (as opposed to the whole egg) keeps the filling from being too stiff. So 2 tablespoons is the perfect amount. If you end up doubling the recipe you can use the whole egg :).

Another note, I used bread flour and loved the results. The original recipe called for all-purpose.
Recipe by Cookie Madness at http://www.cookiemadness.net/2013/12/no-knead-cream-cheese-braids/