1 (8 oz.) container sour cream
1/2 c. butter
1/2 c. sugar
2 pkg. yeast
1/2 c. warm water
2 eggs
1 tsp. salt
4 c. flour

FILLING:

16 oz. cream cheese
1 egg
3/4 c. sugar
1/8 tsp. salt
2 tsp. vanilla

Note: Use all filling for 4 loaves

Combine over low heat until melted the sour cream, butter and sugar. Cool and set aside. In large bowl, blend the yeast and warm water. Add the cooled sour cream mixture, 2 eggs, the salt and flour. Stir until well blended and chill 4 hours or up to 2 days. Divide into quarters and roll each into 8 x 12 inch rectangle. Spread filling within 1 inch of edges. Roll up from long side, pinching seams together well: place seam side down, on greased cookie sheet. Slash top and allow to rise 1 hour. Bake at 375 degrees for 15 to 20 minutes.