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Filling for Cream Cheese Coffee Cake using Butterhorn or Parkerhouse roll recipe

Recipe Introduction


Using the butterhorn or parkerhouse rolls recipe. I divide the dough in half or in fourths and make two large or four small coffeecakes using this filling and glaze recipe.





List of Ingredients



• FILLING:
  
• 2 packages (8 ounces each) cream cheese, softened
  
• 3/4 cup sugar
  
• 1 egg, beaten
  
• 2 teaspoons, vanilla
  
• 1/8 teaspoon salt
  
• GLAZE:
  
• 2 1/2 cups confectioners' sugar
  
• 1/4 cup milk
  
• 1 teaspoon vanilla
  






Instructions



1. Combine filling ingredients in a mixing bowl until well blended.
   
   
2. Turn dough onto a floured board; knead 5 - 6 times.
   
   
3. Divide into four equal portions. Roll each portion into approximately a 12 inch by 8 inch rectangle. (Probably a little bit bigger than this)
   
   
4. Spread 1/4 of the filling on each to within 1 inch of edges.
   
   
5. Roll up jelly-roll style from long side; pinch seams and ends to seal. Place, seam side down, on greased baking sheet.
   
   
6. Cut six X's on top of loaves. Cover and let rise until nearly doubled, about 1 hour.
   
   
7. Bake at 375 degrees for 20 - 25 minutes or until golden brown.
   
   
8. Cool on wire racks.
   
   
9. Combine the glaze ingredients; drizzle over loaves.
   
   
10. Store in refrigerator.
    
    






Final Comments


Yield: 20-24 servings