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Ingredients:
1 TBS active dry yeast
1/3 cup warm water
1/2 cup warm sour cream
1 egg
1/4 cup butter, melted
1/4 cup sugar
1 tsp salt
2 1/4-to 2-1/2 cups flour
Filling
1 8 oz pkg cream cheese softened
1 egg
1/2 cup sugar
1 teaspoon salt
1/2 cup raspberry jam
Glaze
1 1/2 cups powdered sugar
1 tsp vanilla
2 TBS milk

Directions:
In a large bowl dissolve yeast in warm water. Stir in sour cream, egg, butter, sugar and salt. Stir in enough flour to form a soft dough. Turn onto a floured surface. Knead 20 times or until smooth. Place in a greased bowl turning once to grease top. Cover and let rise until doubled, about 1 1/2 hours.
In a mixing bowl, beat cream cheese, egg, sugar, vanilla and salt until smooth, set aside. Punch dough down. Turn onto a lightly floured surface, divide in half. Roll each portion into a 12 in X 8 in rectangle. Spread the filling to within 1/2 in of edges. Spoon the jam lengthwise over half of filling. Roll up jelly-roll style, starting with the long side with the jam. Pinch seams to seal: tuck ends under.
Place loaves seam side down on a greased baking sheet. With a sharp knife cut shallow slashes across the top of each. Cover and let rise until doubled, Bake about 30 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients: drizzle over warm coffee cakes. Yield 2 loaves, serves 10-12

Recipe Provided By:
The Garden Cottage B&B
Cedar City, UT

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Cedar City Bed and Breakfast Inns