Cream Cheese Coffee Cake
Submitted by Miffer47
Yeasted coffee cake with a sour cream dough, sweet cream cheese filling rolled jelly-roll style, and vanilla glaze with sliced almonds. An overnight rise makes it brunch-ready.
YIELD
1 cakePREP
15 minCOOK
45 minREADY
25 hrsStart this the night before and wake up to the kind of brunch spread that makes you feel like a pastry chef.
The dough is enriched with sour cream and butter, giving it a tender, almost brioche-like quality that you won’t get from a quick-bread coffee cake.
After an overnight rest in the fridge, the cold dough rolls out easily, gets spread with a vanilla cream cheese filling, and rolls up jelly-roll style into four gorgeous loaves.
A rise, a bake, and a drizzle of sweet vanilla glaze with sliced almonds on top, and you’ve got something that looks like it came from a European bakery.
Pro Tips
- The overnight refrigerator rise is essential. It develops flavor and firms up the soft dough so you can actually roll it out without a sticky disaster.
- Roll on a well-floured surface. This dough is rich and soft, so be generous with the flour on your board and rolling pin.
- Cut the X marks on top before rising. They let steam escape during baking and give the loaves that signature split-top bakery look.
- Store in the fridge once glazed. The cream cheese filling means this should be refrigerated, but a quick 15-second microwave brings back that fresh-baked warmth.
Ingredients
Directions
In a saucepan, combine sour cream, sugar, butter and salt.
Cook over medium-low heat, stirring constantly for 5 to 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 to 6 times.
Divide into four equal portions.
Roll each portion into a 12 x 8 rectangle.
Spread ¼ 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 for 20 to 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 refrigerator.
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