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Bread Machine Pineapple Cream Cheese Coffee Cake

Name: Bread Machine Pineapple Cream Cheese Coffee Cake
Ingredients: 1/2 cup sour cream; 1 teaspoon vanilla; 2 large eggs; 3 cups bread flour; 3 tablespoons granulated sugar; 3 tablespoons unsalted butter; 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast; 1 (8.5oz) can crushed pineapple (drained, reserve juice); 1 (8oz) package cream cheese (room temperature); 1 large egg; 1 tablespoon granulated sugar; 1/8 teaspoon salt; 1 1/4 cups powdered sugar; 3 tablespoons pineapple juice (reserved)

A slightly sweet dough filled with a pineapple cream cheese mixture that tastes just like a cheesecake!

Yield 1 coffee cake

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Ingredients

Dough

1/2 cup sour cream
1 teaspoon vanilla
2 large eggs
3 cups bread flour
3 tablespoons granulated sugar
3 tablespoons unsalted butter
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast

Filling

1 (8.5oz) can crushed pineapple (drained, reserve juice)
1 (8oz) package cream cheese (room temperature)
1 large egg
1 tablespoon granulated sugar
1/8 teaspoon salt

Icing

1 1/4 cups powdered sugar
3 tablespoons pineapple juice (reserved)

Instructions

Have all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. When cycle is finished, continue with next step.
Prepare pan: grease 9×13-inch cake pan; set aside.
Prepare filling: Cream all ingredients together; set aside.
Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 2 unequal pieces (one is 1/3 of dough, and one is 2/3 of dough). Roll out larger piece on a floured surface to a 10×14-inch rectangle. Place in prepared pan; pressing dough up sides.
Spread filling evenly over dough.
Roll out remaining dough piece to a 5×12-inch strip. Cut into five 1×12-inch strips. Lay strips lengthwise over filling. Fold down sides of dough to hold strips in place. Cover; let rise until indentation remains after touching.
Preheat oven to 350°F.
Prepare icing: In a small bowl, add pineapple juice to powdered sugar and stir together until smooth. If the icing is too thin, add more powdered sugar; too thick, add more pineapple juice.
After rising, bake for 30 to 35 minutes. Cool in pan. Drizzle with icing.

Notes

Get Traditional Bread Making Method here.

Image by Amanda Livesay.