Bake at 350-20-30 min. or until golden brown, on a baking sheet lightly sprayed w/ Pam
1 loaf (1 lb.) frozen bread dough, thawed
1 pkg. cream cheese, softened
1/4 c. sugar
1/2 tsp. almond extract
3/4 c. vanilla or white chips
1 tbsp. milk
1 c. confectioners’ sugar
1/4 tsp. almond extract
1-2 tbsp. milk
1/2 c. slivered almonds, toasted
On a lightly floured surface, roll dough into a 15×9 ” rectangle. Transfer to prepared baking sheet.
In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg and extract; mix well (filing will be soft). Spread down center of rectangle; sprinkle w/ chips. On each long side, cut 1″ wide strips, about 1/2″ from filling. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise in a warm place until doubled, about 1 hr..
Brush w/ milk and bake. Cool on a wire rack.
For glaze, in a small bowl, combine congectioners’ sugar and extract. Stir in enough milk to achieve desired consistency. Drizzle over coffee cake. Sprinkle w/ almonds.
Recipe from: June Gifford