Dough:
1/2 cup butter, melted
3/4 cup lukewarm milk
2 eggs + 1 egg yolk, white reserved
3 1/2 cups flour
1/2 cup sugar
1/4 nonfat dried milk powder
1 1/4 teaspoons salt
2 1/2 teaspoons instant yeast
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon grated lemon rind
Filling:
8 ounce package cream cheese
1/2 cup sugar
3 tablespoons flour
1 egg, beaten
2 teaspoons vanilla
Icing:
2 cups powdered sugar
pinch of salt
1 teaspoon vanilla
2 tablespoons + 1-2 teaspoons milk, you want the icing to be a thick pourable glaze
Topping:
yellow, purple and green sprinkles
- Spray a baking sheet with nonstick spray.
- Using a stand mixer, mix all of the ingredients together to form a smooth dough.
- Allow the dough to rise for 1 hour, covered.
- Transfer the dough to a lightly greased surface.
- Pat into a 24 x 6 inch rectangle.
- Beat together the cream cheese, sugar, flour, egg and vanilla. Beat until smooth.
- Put the filling down the center of the dough.
- Fold up each edge to meet at the top; roll and pinch the edges together to seal the filling inside.
- Place the log of dough onto the baking sheet seam side down. Pinch the ends together to make a circle. I used a measuring cup in the middle to keep the dough from baking together.
- Cover and let rise for 1 hour.
- Preheat the oven to 350 degrees.Whisk the reserved egg white with 1 tablespoon water. Brush over the dough.
- Bake the cake for 20 minutes, then lightly tent with foil and back for 25 minutes more.
- Remove from the oven and let cool on a rack.
- When the cake is cool, beat all of the icing ingredients together. Add the final 1-2 teaspoons milk to make the icing pourable, but not too thin.
- Pour over the cooled cake and sprinkle with the colored sugar.
