Cheese-Filled Coffee Cakes

• 4-1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1 teaspoon salt
• 1 cup sour cream
• 1/2 cup butter, cubed
• 1/2 cup water
• 2 large eggs
• 2 packages (8 ounces each) cream cheese, softened
• 3/4 cup sugar
• 1 large egg
• 1 teaspoon almond extract
• 1/8 teaspoon salt
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract

1. In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream, butter and water to 120u0b0-130u0b0; add to dry ingredients. Beat on medium speed 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes. Stir in enough remaining flour to form a firm dough. Do not knead. Cover and refrigerate for 2 hours.
2. In a small bowl, beat filling ingredients until smooth; set aside. Turn dough onto a lightly floured surface; divide into four pieces. Roll each into a 12x8-in. rectangle. Spread filling to within 1/2 in. of edges.
3. Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seams side down, on two greased
4. . With a sharp knife, make deep slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 1 hour.
5. Preheat oven to 375u0b0. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over warm loaves. Cool. Refrigerate leftovers.

flour, sugar, active dry yeast, salt, sour cream, butter, water, eggs, cream cheese, sugar, egg, almond, salt, sugar, milk, vanilla

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