My husband has an extreme fondness for a certain frozen breakfast treat that is nearly impossible to find. When I told him I could make a Copycat Sara Lee Butter Streusel Coffeecake, you would think he had won the lottery!
Copycat Sara Lee Butter Streusel Coffeecake
Nearly every time we’re in a new supermarket, my husband detours through the frozen food department looking for the elusive Sara Lee Butter Streusel Coffeecake.
It’s his go-to easy breakfast treat. I have scoured the web and finally saw a copycat recipe to try. Check out this post for step by step photos.
When I handed the hubby the recipe I printed off, he saw cream cheese listed in the list of dough ingredients. He suggested I leave it out. What? This dude has never made anything from scratch except chocolate chip cookie bars. I discretely rolled my eyes and ignored this advice.
The challenge was on! Which was tastier? The box from the frozen foods section or the homemade butter streusel coffeecake?
The hubby said mine was WAY better than Sara Lee’s Butter Streusel Coffeecake. Whew. Even with cream cheese in the dough. And as a bonus, each batch makes TWO coffeecakes. One to eat and one to freeze!
Do you have a favorite pre-made breakfast treat?? I used to love the Sara Lee Cheese Danishes my mom would stash in our freezer. I have an inkling my sisters and I didn’t even wait for them to defrost before digging in!
More Coffeecake Recipes You’ll Love:
- Pumpkin Gingerbread Coffee Cake from Country Cleaver
- Raspberry Cream Cheese Coffeecake from That Skinny Chick Can Bake
- Kahlua Coffee Cake from A Spicy Perspective
- Streusel Coffeecake Pound Cake from That Skinny Chick Can Bake
- Cinnamon Roll Coffee Cake from Foodie with Family
- Apple Ginger Coffee Cake from That Skinny Chick Can Bake
- 3/4 cup whole milk, at room temperature
- 6 tablespoons cream cheese, at room temperature
- 6 tablespoons butter, at room temperature
- 1/4 cup sugar
- 1 egg
- 1 package instant yeast, I use Red Star Yeast
- 1 teaspoon salt
- 3 cups flour (may add another 1/2 cup if needed)
- 1/2 cup brown sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- Milk, for brushing on dough
- 1 1/4 cups flour
- 1/2 cup brown sugar
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup butter, melted and cooled
To make the dough, combine all of the dough ingredients (start with 3 cups flour) in order in the bowl of a stand mixer fit with the paddle attachment.
Mix until a smooth, soft dough comes together. Knead until the dough is smooth. Dough should be soft, but slowly add up to 1/2 cup more flour if it's sticky. Cover and let rise in a warm place about an hour. Dough may not double in size, but should appear to have proofed.
To make the filling, mix all of the ingredients (except the milk) together until well blended. Set aside.
To make the streusel, whisk together the flour, sugars, salt, and cinnamon to combine. Pour in the butter and mix until combined.
Preheat the oven to 350°. Grease two 9” round pans.
Place the dough onto a floured work surface (I use a Roulpat for easy clean up) and roll into a 12 x 14-inch rectangle. Cut the dough into four lengthwise strips (each 3 inches wide). Brush each strip with milk and spoon a 1-inch strip of the filling down the center.
Fold the dough over the filling and pinch to seal the filling inside. Repeat with the remaining strips of dough.
Twist one of the dough strips and place one end of the twisted strip in the center of one of the prepared pans. Wind the dough around in a spiral, leaving a bit of room between the "coils" to allow space for expansion during baking. Twist the second strip and continue the spiral to fill the pan.
Repeat the process to fill the second pan, then crumble the streusel over the top, dividing it between the pans. Let rise for 30 minutes.
Bake for 30 minutes, or until golden brown. Remove to rack and let cool before serving.
Recipe adapted from thewellplatedlife.net.
A reader had success making this coffeecake and letting it rise in the fridge overnight, bringing it to room temperature for the second rise in the morning, then baking. He did note that it took longer than planned for the second rise.
Serving Size:1 slice
Amount Per Serving: Calories: 755 Total Fat: 34g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 92mg Sodium: 647mg Carbohydrates: 103g Net Carbohydrates: 0g Fiber: 3g Sugar: 33g Sugar Alcohols: 0g Protein: 12g