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Ingredients Jump to Instructions ↓

  1. 1 pk Hot roll mix

  2. 8 pk Cream cheese; softened

  3. 1/4 c Sugar

  4. 1/2 c Sugar

  5. 1 Egg

  6. 1 tb Vanilla

  7. 1/2 c Sour cream

  8. 2 Eggs

  9. 6 tb Butter; melted

Instructions Jump to Ingredients ↑

  1. OVEN TEMP: 350 SOFTEN YEAST FROM ROLL MIX IN 1/4 CUP WARM WATER.

  2. COMBINE THE MIX AND 1/4 CUP SUGAR.

  3. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER.

  4. MIX WELL.

  5. PLACE DOUGH IN GREASED BOWL, TURNING ONCE.

  6. COVER AND CHILL 2 TO 3 HOURS.

  7. TURN DOUGH ONTO FLOURED SURFACE.

  8. ROLL THE DOUGH INTO A 18" CIRCLE.

  9. FIT INTO A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE EDGES.

  10. (DOUGH WILL COVER THE CENTER HOLE.

  11. ) BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH.

  12. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION.

  13. POUR INTO MOLD.

  14. BRING DOUGH FROM SIDES OVER THE TOP OF FILLING.

  15. SEAL TO CENTER OF MOLD.

  16. CUT AN X IN THE DOUGH COVERING THE CENTER HOME.

  17. FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING, SEALING TO OUTER EDGES.

  18. LET RISE UNTIL ALMOST DOUBLE, 1 TO 1 1/2 HOURS.

  19. BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK INSERTED INTO FILLING COMES OUT CLEAN.

  20. COOL IN THE PAN 10 MIN.

  21. TURN OUT ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE.

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