Sister Schubert's® Berry Cream Cheese Coffee Cake

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 package Sister Schubert Parker house Style Yeast Rolls
• 2 tablespoons butter, melted
• 8 ounces 1/3 less fat or regular cream cheese, softened
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1 large egg
• 1/4 teaspoon pure vanilla extract
• 1/4 cup canned mixed berry or favorite flavor pie filing or topping
• 1/2 cup fresh berries, garnish

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Thaw and rise the frozen Parker house rolls at room temperature according to the package directions until puffy and soft, about 1 to 2 hours.

2. Preheat the oven to 350°F (177°C). Grease a 9-inch square baking pan with a little of the melted butter.

3. Pat the risen rolls evenly across the bottom of the pan, pressing them together to form a single layer, then brush the remaining melted butter over the top.

4. In a bowl, beat the softened cream cheese, sugar, cornstarch, egg and vanilla until completely smooth with no lumps.

5. Spread the cream cheese mixture evenly over the rolls, then spoon the mixed berry pie filling over the top in small dollops.

6. Bake for 25 to 30 minutes until the edges are golden and the cream cheese layer is set, with the center reaching 160°F (71°C) because it contains a raw egg.

7. Cool the coffee cake in the pan for 15 minutes, then scatter the fresh berries over the top.

8. Serve warm or chilled. Refrigerate any leftovers in a covered container.