Cream Cheese Coffee Cake

• 1 cup sour cream
• 1/2 cup sugar
• 1/2 cup butter, cubed
• 1 teaspoon salt
• 2 packages (1/4 ounce each) active dry yeast
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 2 large eggs, lightly beaten
• 4 cups all-purpose flour
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1 large egg, lightly beaten
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 2-1/2 cups confectioners' sugar
• 1/4 cup whole milk
• 1 teaspoon vanilla extract
• Toasted sliced almonds, optional

1. In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature.
2. In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight.
3. Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges.
4. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased
5. . Cut six X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour.
6. Preheat oven to 375u0b0. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.

sour cream, sugar, butter, salt, active dry yeast, warm water, eggs, allpurpose, cream cheese, sugar, egg, vanilla, salt, sugar, milk, vanilla, almonds

Taken from www.tasteofhome.com/recipes/cream-cheese-coffee-cake/ (may not work)