# What You'll Need:
→ Dough
01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1/2 teaspoon salt
04 - 1 packet active dry yeast (7 grams)
05 - 1/2 cup warm milk (110°F)
06 - 1 large egg, at 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 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
# Steps to Follow:
01 - Combine warm milk and active dry yeast in a small bowl and let sit for 5 minutes until frothy.
02 - In a large bowl, mix all-purpose flour, granulated sugar, and salt. Add yeast mixture, egg, and softened butter. Mix until a soft dough forms.
03 - Knead dough on a floured surface for 6 to 8 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
04 - In a separate bowl, beat together cream cheese, granulated sugar, egg yolk, brewed coffee, and vanilla extract until smooth and creamy.
05 - Combine all-purpose flour, light brown sugar, and ground cinnamon in a small bowl. Add cold, cubed butter and rub mixture between your fingers until coarse crumbs form.
06 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
07 - Punch down dough and divide into 8 equal portions. Roll each portion into a ball, then flatten to 4-inch rounds and arrange 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 2 tablespoons of coffee cream cheese filling into each center. Sprinkle crumb topping over both filling and exposed dough.
09 - Bake at 350°F for 22 to 25 minutes, until pastries are golden brown. Cool on the pan for 10 minutes.
10 - Whisk powdered sugar with milk or coffee until smooth. Drizzle glaze over cooled pastries. Serve warm or at room temperature.
