# What you'll need:
→ Dough
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1/2 teaspoon salt
04 - 1 packet (2 1/4 teaspoons) active dry yeast
05 - 1/2 cup warm milk (110°F)
06 - 1 large egg, room temperature
07 - 1/4 cup unsalted butter, softened
→ Coffee Cream Cheese Filling
08 - 8 ounces cream cheese, softened
09 - 1/3 cup granulated sugar
10 - 1 large egg yolk
11 - 2 tablespoons strong brewed coffee, cooled
12 - 1 teaspoon vanilla extract
→ Crumb Topping
13 - 1/3 cup all-purpose flour
14 - 1/4 cup light brown sugar
15 - 1/4 teaspoon ground cinnamon
16 - 3 tablespoons unsalted butter, cold and cubed
→ Glaze (optional)
17 - 1/2 cup powdered sugar
18 - 1 to 2 tablespoons milk or coffee
# Method:
01 - Combine warm milk and active dry yeast in a small bowl and let stand for 5 minutes until frothy.
02 - In a large bowl, blend all-purpose flour, granulated sugar, and salt. Add the yeast mixture, egg, and softened butter; mix until a soft dough forms.
03 - Transfer dough to a floured work surface and knead for 6 to 8 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm area for 1 hour or until doubled in volume.
04 - In a medium bowl, beat softened cream cheese, granulated sugar, egg yolk, cooled coffee, and vanilla extract until creamy and smooth. Set aside.
05 - Mix all-purpose flour, light brown sugar, and ground cinnamon in a small bowl. Add cold, cubed butter and rub the mixture between your fingers until coarse crumbs form.
06 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
07 - Punch down the risen dough and divide into 8 equal portions. Shape each piece into a ball, then flatten to form 4-inch rounds. Arrange evenly on the prepared baking sheet.
08 - Create an indentation in the center of each round using your fingers or the back of a spoon. Spoon approximately 2 tablespoons of filling into each indentation.
09 - Sprinkle crumb topping generously over the coffee cream cheese filling and exposed dough.
10 - Bake in the oven for 22 to 25 minutes, until pastries are golden brown. Allow to cool on the pan for 10 minutes.
11 - For the optional glaze, whisk powdered sugar with desired amount of milk or coffee until smooth. Drizzle glaze over cooled pastries. Serve warm or at room temperature.
