1/4 c. warm water
2 pkg. dry yeast
3/4 c. warm milk, scalded
1/4 c. firmly packed brown sugar
1 1/2 tsp. salt
1/2 c. butter, softened
1 egg, room temperature
4 1/2 c. flour, about
1 (8 oz.) pkg. cream cheese, softened
2 tbsp. cold milk
6 tbsp. jam or preserves

Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, brown sugar, salt, butter, egg, and 2 cups flour; beat until smooth. Stir in enough flour to make stiff dough. On floured board, knead 8-10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in draft-free warm place until doubled, about 1 hour.

Punch down. Roll to 24 x 12 inch rectangle. Cut into 4 inch squares. Beat cream cheese and cold milk; spoon 1 tablespoon on center of squares. Top with 2 teaspoon jam. Overlap 2 opposite corners; seal. Set on greased cookie sheet. Cover; let rise until double. Bake; frost with confectioners sugar glaze, if desired. Refrigerate leftovers. Bake at 375 degrees for 15 minutes or until done.