I am so making this on Friday for our out of town guest that will be here for the weekend. I've been thinking of what dessert to make and here it is! I thought about Molten Lava's or a flourless chocolate cake but this is way better for so many reasons. I can make it on Friday! Thanks for the clarification on the dough.

Here you go. Home Cookin Chapter: Recipes From Thibeault's Table Cream Cheese Danish Coffee Cake =============================== Source: Home Cooking Magazine 1 c sour cream 1/2 c sugar 1/2 c butter 1 t. salt 2 packages dry yeast (4 1/2 t.) 1/2 c warm water 2 eggs beaten 4 c all purpose flour Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until warm and sugar is dissolved. Cool to room temperature. In large mixing bowl, dissolve yeast in warm water. Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a very soft dough. Put in fridge overnite to rise. (May be done same day. Put in fridge for about 2 to 4 hours, and then proceed. Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide dough into 4 equal pieces and roll each piece out to 12 X 8 inches. Spread 1/4 of filling on to each piece and roll jellyroll style from long side. Pinch seams and ends to seal. Place seam side down on buttered baking sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long. Cover and let rise until about double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or until golden. Let cool on wire racks, Filling 2 packages 8 oz. cream cheese 3/4 c sugar 1 egg beaten 1 t. vanilla extract 1/8 t. salt Filling: To make filling beat together cream cheese with sugar, add egg and vanilla extract and salt Glaze 2 1/2 c confectioners sugar 1/4 c milk 1 t. vanilla extract toasted sliced almonds. Combine the first 3 ingredients for glaze and drizzle over loaves with toasted almonds

Twoyur, thank you for finding the omission and letting me know. I've edited. I always add it so I just never noticed I hadn't included it in the directions. You could probably leave it out if you don't have a lemon on hand. ~Ann Here is a link that might be useful: Blueberry Pie

Like Terri, I have some leakage when I add jam to the cream cheese, I usually just open a jar of homemade jam and use it as filling on top of the cream cheese, I like them both together. And it freezes wonderfully no matter which filling is used. Arlene, just use a pie filling recipe, if you want just fruit, or jam, or make a fruit filling out of any fruit you have, sweetened and cooked, mix a little cornstarch with the liquid and thicken it and voila! Fruit filling of your choice. I'll bet lemon curd would be really good in these along with the cream cheese... Annie