1 (8 oz.) carton commercial sour cream, scalded
1/2 c. sugar
1/2 c. butter, melted
1 tsp. salt
2 pkgs. dry yeast
1/2 c. warm water
2 eggs, beaten
4 c. all-purpose flour

Combine scalded sour cream, sugar, butter and salt; mix well and let cool to lukewarm. Dissolve yeast in warm water in a large mixing bowl; stir in sour cream mixture, then eggs. Gradually stir in flour (dough will be soft). Cover tightly and chill overnight.

Divide dough into 4 equal portions. Turn each portion out on a heavily floured surface, and knead 4 or 5 times. Roll each into a 12x8 inch rectangle. Spread 1/4 of filling over each rectangle, leaving 1/2 inch margin around edges. Carefully roll up jelly roll fashion, beginning at long side. Firmly pinch edge and ends to seal. Carefully place rolls, seam side down, on greased baking sheets.

Make 6 equally spaced X-shaped cuts across top of each loaf. Cover and let rise in a warm place (85 degrees), free from drafts, until doubled in bulk (about 1 hour). Bake at 375 degrees for 15 to 20 minutes. Spread loaves with glaze while warm. Yield: 4 (12 inch) loaves.

FILLING:

2 (8 oz.) pkgs. cream cheese, softened
3/4 c. sugar
1 egg, beaten
1/8 tsp. salt
2 tsp. vanilla extract

Combine all ingredients. Process in a food processor or electric mixer until well blended. Yield: about 2 cups.

GLAZE:

2 c. sifted powdered sugar
1/4 c. milk
2 tsp. vanilla extract

Combine all ingredients, mixing well. Yield: about 1 cup.