Entenmann's Breakfast Cake

4-4½ cups flour
3/4 cup milk
6 Tbsp butter
1/4 cup warm water
1 1/2 tsp yeast (I always use bulk yeast…I think that’s 1/2 a packet)
2 large eggs, beaten
1/2 Tbsp salt
1/4 cup sugar
the filling:
2 packages 8 ounce cream cheese
1 cup sugar
2 eggs
1 tsp vanilla
1 tsp lemon juice
the streusel:
3/4 cup flour
1/3 cup sugar
4 Tbsp butter
1/2 tsp cinnamon

Combine the milk and butter in a microwave safe bowl and heat until butter is melted.
In a large mixing bowl, combine the milk mixture with the sugar and salt and let cool.
In a small bowl, combine the water and yeast and let foam.
When the milk mixture is cooled a bit, add the eggs and yeast (the point of the cooling is to not kill the yeast, so don’t let it get cold).
With a dough hook, mix in the flour.
(If using a wooden spoon and elbow grease, mix in the flour and then knead on a floured surface until dough is smooth and soft - about 5-10 minutes).
Cover and let rise until double in bulk; about 1-1½ hours.
After rising, punch down and divide in half.
Roll out on a large jelly roll pan to fit the length of the pan and almost the width.
In a bowl, mix the filling ingredients on medium speed.
Spread the filling down the middle of each cake and either fold over the outer halves or cut strips and braid it over the filling…it’s your call.
Alternately, you can bake it in a 9X13 or 11X7 pan to get it thicker.
In a bowl, mix the streusel ingredients with a pastry blender or fork until crumbly.
Sprinkle the streusel equally on top of the two coffee cakes.
Cover and let rise another 20 minutes and preheat your oven to 375 degrees.
Bake for 25-30 minutes or until golden brown.
When cooled, dust with powdered sugar.