California Coffee Roll

California Coffee Roll, a strange recipe indeed, yields a sort-of cheese danish, with a pleasing lemon flavor. It's very easy and delicious. But did I say strange? Like many vintage hand-written recipes, much is left to the imagination and, while this one includes instructions, they don't make particular sense. For example, yeast is used, yet there's no rise time called for.  But, most importantly, the recipe worked and the result is really, really good. Its proud (her name appears twice on the card) author is Mary Gentilcore from Niles, Ohio. 

Let's get started by making the filling by mixing the cream cheese, sugar and lemon extract. Set aside. Next, dissolve the yeast in warm water. Set that aside until the yeast blooms (bubbles up).

Now, cut the butter into the flour "as for pie crust." Add the yeast mixture and an egg. Combine.

Form the half the dough into a ball, and on a well-floured surface, roll out into a rectangle. (Repeat this with the remaining dough.

Using a spatula or butter knife, spread the filling on the surface.  Roll up lengthwise.

You can cut off the messy ends, as I did before taking this photo. 



Slice the rolls lengthwise, more than halfway through. Place in a 375F oven and bake for 20 to 25 minutes.



While the rolls are baking, prepare the glaze by mixing confectioner's sugar, lemon extract and milk to a smooth consistency. Using a spoon, pour over the slightly cooled rolls.  Slice and enjoy!



My daughter's friend Sarah tried the California Coffee Roll and gave it a thumbs up. Sarah is an accomplished baker, making bread and other treats from her own stash of sourdough starter, so her approval is a good thing. She also didn't taste the yeast, so not sure why that's included, but whatever.

Below is the recipe, whichI followed almost exactly, but substituted unsalted butter for the margarine. "Mix like pie crust" means cutting the fat into the flour, so you can mix the flour and salt, and cut the butter into it using a food processor, pastry blender, two knives or your fingertips. I rolled out the dough between two floured sheets of parchment -- it's really sticky and I used a bench scraper to assist in the rolling.