Lemon Crunch Coffee Cake

INGREDIENTS

1 pkg. House Style Rolls, defrosted
7 tbsp. butter, divided
Zest of one lemon
2/3 cup sugar, divided
One (8 oz.) pkg. plain cream cheese, room temperature
1/2 tsp. pure vanilla extract
1 tbsp. fresh lemon juice
1 large egg
2 tsp. all-purpose flour
For the glaze
1 tbsp. fresh lemon juice
1/4 cup confectioners’ sugar

PREPARATION

Preheat the oven to 350°F.  Butter an 8-inch pie plate.
Carefully remove the Sister Schubert’s® Parker House Style Rolls from the pan leaving it in one piece. Using a serrated knife, split the “pan” of rolls in half horizontally. Place the bottom half of the rolls in the pie plate.
Melt 3 tbsp. butter and pour it over the rolls in the pan. Gently press the rolls into the bottom of the pan to create a crust.
Place the top portion of the rolls in a food processor and bounce them to make breadcrumbs. Add 4 tbsp. cold butter cut into small pieces, lemon zest and 1/3 cup sugar and bounce mixture again to create a crumble topping. Set aside.
In the bowl of an electric mixer, combine cream cheese, remaining 1/3 cup sugar, vanilla and lemon juice and mix until smooth. Add the egg and flour and mix just until smooth.
Spoon the cream cheese batter over the bottom crust layer. Top with the crumb mixture and bake 30 minutes.
The top should be golden and the filling should be set. For the glaze, combine the lemon juice and confectioners’ sugar and drizzle over the cooled cake.
Serve.