Cream Cheese Filled Coffee Cake

Ingredients

• 2 cups bread flour all-purpose
• 1 tablespoon butter melted
• 8 oz cream cheese softened
• 2 tablespoons eggs lightly beaten
• 0.3 cup granulated sugar 
• 0.5 teaspoon kosher salt 
• 0.5 teaspoon juice of lemon 
• 1 cup powdered sugar 
• 0.5 cup cream sour
• 6 tablespoons sugar 
• 1 teaspoon vanilla extract 
• 0.3 cup water ( 110 degrees)
• 2 tablespoons milk whole
• 1 packet yeast quick

Equipment

• baking sheet
• oven
• mixing bowl
• plastic wrap
• pastry bag

Directions

1. Combine the yeast and water in a small bowl and let sit until it starts to foam.Meanwhile, put the sour cream, butter, egg, salt and sugar in a mixing bowl.
2. Add the flour and the yeast mixture, and stir to make a soft dough. Cover with plastic wrap and chill dough for about 8 hours.Punch down the dough (it probably will not appear to have risen much) and divide it into two parts.
3. Roll each part into a 12- x 8-inch rectangle, and spread each rectangle lengthwise with half the cream cheese filling, leaving a 1-inch border around edges. Carefully roll up, starting at a long side; press seam, and fold ends under to seal.
4. Place, seam side down, onto a parchment lined or greased baking sheet.
5. Cut 6 equally spaced “X”s across top of each loaf; cover (I recommend loosely if at all) and let rise in a warm place (85°), free from drafts, about 1 hour or until doubled in bulk.
6. Bake at 375° for about 20 minutes or until browned.
7. Mix all icing ingredients together until smooth.
8. Put the icing in a freezer bag or pastry bag. When loaves are cool, snip off end of icing bag and drizzle it across the loaves.
9. Let set.