Cream Cheese Coffee Cake

Cream Cheese Coffee Cakes - Julie Badgerow

1 pkg. dry yeast (active)
1/4 c. lukewarm water
1 tsp. sugar
1 egg, lightly beaten
2 c. flour
1/4 tsp. salt
3/4 c. butter, softened (NO margarine!)
2 - 8 oz. pkg. cream cheese
1 c. sugar
1 tsp. lemon juice

Mix yeast, water, and sugar in a small bowl. Let stand 10 minutes. Add egg, and mix.

In a medium bowl, cut butter into flour. Add salt and mix until crumbly.

Add yeast mix to flour mix. Divide into two balls. Roll each into an 8 x 10 -inch rectangle (approximately).

Beat cream cheese together with sugar and lemon. Spread half on each rectangle. Fold all sides in and bake immediately at 375 for 25 minutes, until golden brown. Sprinkle with powdered sugar (if desired).

Notes from Julie B:
- The idea is that you need to get them rolled, filled, and into the oven ASAP because of the yeast.
- Make sure your yeast is fresh. If it doesn't react while it sets, it is no good.
- Use butter, not margarine.
- DON'T over cook. Butter will burn.
- DON'T grease the cookie sheet. I use airbake cookie sheets - they're perfect for this.
- The first time takes a while to make, then you can mass produce them :)