Homemade Entenmann's Copycat Coffee Cake

What you need:

For the dough:

• 3/4 cup whole milk
• 6 Tbsp. unsalted butter
• 1/4 cup granulated sugar
• 1/2 Tbsp. salt
• 1/4 cup warm water
• 1 1/2 tsp. yeast
• 2 large eggs, slightly beaten
• 4 to 4 1/2 cups all purpose flour

For the filling:

• 2 (8 oz each) blocks cream cheese, softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. lemon juice

For the streusel:

• 3/4 cup all purpose flour
• 1/3 cup sugar
• 4 Tbsp. unsalted butter
• 1/2 tsp. cinnamon

Directions:

1. For the dough: combine milk and butter in a microwave safe bowl and microwave until butter melts.
2. In a large mixing bowl, mix milk mixture with sugar and salt. Let cool enough where it won't kill the yeast.
3. In a measuring glass, mix warm water and yeast together and let proof.
4. Add eggs and proofed yeast to warm (not hot) milk mixture.
5. With a dough hook, add flour and mix until combined.
6. Cover and let rise for about 1 to 1 1/2 hours or until doubled in size.
7. Punch down and divide into two parts.
8. Roll out each to fit the length of a large jelly plan and almost the width.
9. With an electric mixer, combine all filling ingredients until smooth.
10. Spread the half the filling down the middle of each cake. Fold in the outer edges or cut into strips and braid over the filling.
11. In a small bowl, cut streusel ingredients together with a pastry blender or fork until crumbly. Sprinkle on top of the cakes.
12. Cover and let rise for 20 more minutes. Meanwhile, preheat your oven to 375 degrees.
13. Bake for 25 to 30 minutes or until golden brown.
14. Let cool and dust with powdered sugar.

Recipe from Frugal Antics of a Harried Homemaker