Almond Coffee Cake

• 1 loaf (1 pound) frozen bread dough, thawed
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon almond extract
• 3/4 cup white baking chips
• 1 tablespoon 2% milk
• 1 cup confectioners' sugar
• 1/4 teaspoon almond extract
• 1 to 2 tablespoons 2% milk
• 1/2 cup slivered almonds, toasted

1. On a lightly floured surface, roll dough into a 15x9-in. rectangle. Transfer to a lightly greased
2. .
3. In a small bowl, beat cream cheese and sugar until smooth. Beat in egg and extract (filling will be soft). Spread down center of rectangle; sprinkle with chips. On each long side, cut 1-in.-wide strips, about 1/2 in. from filling.
4. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise in a warm place until doubled, about 1 hour.
5. Preheat oven to 350u0b0. Brush with milk. Bake 20-30 minutes or until golden brown. Cool on a wire rack.
6. For glaze, in a small bowl, combine confectioners' sugar and extract. Stir in enough milk to achieve desired consistency. Drizzle over coffee cake. Sprinkle with almonds.

bread, cream cheese, sugar, egg, almond, white baking chips, milk, sugar, almond extract, milk, slivered almonds

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