Dissolve yeast in warm water in a small bowl.

In a large bowl, combine flour, sugar, and salt.

Cut in shortening until the mixture is crumbly.

Add the yeast mixture, milk, and eggs to the flour mixture.

Beat until smooth (dough will be soft). Do not knead.

Cover and refrigerate overnight.

For the filling, beat cream cheese, sugar, and flour in a small bowl until smooth.

Add egg, poppy seeds, and extracts; mix until blended.

Punch dough down.

Turn onto a well-floured surface and divide into thirds.

Return two portions to the refrigerator.

Roll remaining portion into a 14x8-inch rectangle and place on a parchment-lined baking sheet.

Spread a third of the filling down the center of the rectangle.

Cut 3/4-inch-wide strips on each long side, about 2-1/4 inches into the center.

Starting at one end, fold alternating strips at an angle across the filling.

Pinch ends to seal.

Repeat with remaining dough and filling.

Cover and let rise in a warm place until doubled, about 45 minutes.

Preheat oven to 350°F (175°C).

Bake for 20-25 minutes or until golden brown.

Cool on pans on wire racks.

Combine icing ingredients and drizzle over coffee cakes.