Baking With Becky and Heather- Cream Cheese Ring



Heather putting on the glaze



fresh out of the oven, before the glaze is added



This was mine.  Ignore the well used, much loved pan and focus on the deliciousness oozing out of the cream cheese ring.

 About once a week I get together with my friend Heather and we bake something delicious! Here's what we made this week:

Almond Cream Cheese Ring or Braid

*Enough dough for 12 rolls, or one loaf of bread.  You can use Rhodes dough or you can use homemade dough.  We use an awesome 1 hour bread recipe.

                                                Filling

8 ounce package of cream cheese, softened

1/2 tsp. pure almond extract

1 Tbsp. melted butter

1/4 cup sugar

1 tsp. lemon juice

1/4-1/2 cup slivered almonds

Icing

1 cup powdered sugar

1 Tbsp. melted butter

1/2 tsp. almond extract

1/2 tsp vanilla

4 tsp. milk

Prepare dough.  Roll the dough out on a greased counter top into a rectangle about 12 X 15 inches.  Blend the filling ingredients, except for the almonds.  Spread the filling on the dough. Sprinkle most of the almonds on, reserving some for the top after baking.  Starting with the shorter side, roll the dough up tightly.  Pinch the edges to seal them. Join the edges together and pinch to form a ring.  Place seam side down on a greased baking sheet. 

Use scissors to make cuts almost to the center of the ring about 1 1/2 inches apart, or closer if you would like more slices.  Turn each piece on its side, resting on the adjoining slice. 

Let rise until almost double.  Bake at 350 for 20-25 minutes, less if your oven cooks fast like mine does. 

Combine the icing ingredient and ice while still warm.  Sprinkle with slivered almonds if desired.

Enjoy this delicious treat! This recipe was inspired by the Cream Cheese Ring in the Rhodes "Fresh Ideas with Frozen Dough" cookbook. We changed a few ingredients. 

When we made this, Heather put almonds inside, but none on top and she made a braided bread.  This is made by forming the rectangle of dough, but only spreading the filling down the center.  You then make cuts on either side, about one inch apart up to the point where the filling starts.  Then you braid the dough over the top.  You'll get the idea if you look at her picture.