Cheesecake Bread Ring
|Hot roll mix||13 3⁄4 Ounce (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (110°)|
|Sugar||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Butter/Margarine||6 Tablespoon, melted|
|Cream cheese||8 Ounce, softened (1 Package)|
|Sugar||1⁄2 Cup (8 tbs)|
Soften yeast from hot roll mix in warm water.
Combine roll mix and 1/4 cup sugar.
Stir in yeast, 1 egg, sour cream, and butter; mix well.
Place dough in lightly greased bowl, turning once.
Cover; chill 2 to 3 hours.
Turn dough out onto lightly floured surface; roll to 18-inch circle.
Gently fit into 6 1/2-cup ring mold, allowing dough to cover center and to hang over edges.
Beat cream cheese, the 1/2 cup sugar, and the vanilla till smooth.
Add remaining 2 eggs, one at a time, beating well after each.
Pour into mold.
Bring dough from sides over top of filling; seal to dough at rim of center hole.
Cut an X in the dough covering the hole; fold the four triangles back over top of ring, sealing to outer edges.
Let rise till almost double (1 to 1 1/2 hours).
Bake in 350° oven 35 to 40 minutes.
Cool in pan 10 minutes; turn out on rack.
Sprinkle with powdered sugar, if desired.