Print It

Cream Cheese Coffee Cake

1 loaf Rhodes sweet roll dough (any sweet roll bread) thawed as directed on package

8 oz. Cream Cheese, softened
1/2 cup sugar
1 egg beaten
1 tsp. vanilla

6 Tbsp. oleo
1/2 cup sugar
3/4 cup flour

Let dough raise until almost doubled. Roll dough into a circle and place in a 12" or 14" pizza pan. (I use the 14") With floured fingers shape as a pizza crust, pinching edges to form a rim to hold filling.

Make filling by creaming the cheese and 1/2 cup of sugar together and adding the egg and vanilla. Beat until well blended. Pour filling over crust evenly.

For topping - cut margarine into 1/2 cup sugar and the flour with a pastry blender (I use a fork) until crumbly. Sprinkle on top of cream cheese filling. Let cake rise 30 minutes. Bake at 375o for 25-35 minutes - until lightly browned (check it at 20 mins.) Drizzle with Quick Icing. Cool and cut in wedges. Serves 12 to 16.

Quick Icing
1 cup powdered sugar with Tbsp. of milk and a dash of vanilla - thinning with more milk if necessary. (A little almond flavoring is good also)