4 1/2 to 5 c. Pillsbury's Best all-purpose or unbleached flour
1/3 c. sugar
1 tsp. salt
1 pkg. Fleischmann's active dry yeast
1 c. milk
1/2 c. water
1/4 c. butter
1 egg

FILLING:

3/4 c. sugar
1 tsp. cinnamon
1/4 c. butter, softened
3 oz. Philadelphia brand cream cheese, softened
2 c. peeled chopped apples
1/2 c. firmly packed brown sugar
1/2 tsp. cinnamon

GLAZE:

1 c. powdered sugar
1 tbsp. milk
1 tbsp. butter, softened
1 tsp. lemon juice

Grease 12-cup fluted tube pan or 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, 1/3 cup sugar, salt and yeast.

In small saucepan, heat milk, water and butter until very warm, 120 to 130 degrees. Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. By hand, stir in 2 cups flour. On floured surface, knead in 1/2 to 1 cup flour until smooth and elastic, about 5 to 8 minutes.

Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm (80 to 85 degrees) place until light and doubled in size, about 1 hour.

In small bowl, combine 3/4 cup sugar, 1 teaspoon cinnamon, 1/4 cup butter and cream cheese; blend until smooth. In small bowl, combine apples, brown sugar and 1/2 teaspoon cinnamon. Divide dough in half.

On lightly floured surface, roll out half into 8x18 inch rectangle. Spread with half of cream cheese mixture to within 1/2 inch of edges, then spread with half of apples. Starting at longer side, roll up tightly; pinch edges and ends to seal. Repeat with remaining half of dough.

Place both rolls in prepared pan. Cover; let rise in warm place until light and doubled in size, about 1 hour. Heat oven to 350 degrees. Bake 45 to 55 minutes or until golden brown. Remove from pan immediately. In small bowl, combine all glaze ingredients; drizzle over warm coffee cake. 16 servings.

TIP: Self-rising flour not recommended. If tube pan has removable tube, line pan with foil and grease.