1 c. sour cream
1/2 c. sugar
1 tsp. salt
1/2 c. butter
2 pkg. yeast
1/2 c. water
2 eggs, beaten
4 c. flour

FILLING:

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

Combine filling ingredients and set aside.

For dough: Heat sour cream over low heat; stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water and dissolve. Add sour cream mixture, egg and flour; mix well. Cover tightly and refrigerate overnight.

Next day: Divide dough into 4 parts. Roll each into 9 x 13 inch rectangle. Spread with filling and roll like jelly roll. Pinch edges and fold over with seam down on greased baking sheet. Then slit each roll at 2 inch intervals, about 2/3 way through to look like braids. Cover and let raise until double (1 1/2 hours). Brush with mix of 1 egg and 3 tablespoons water; mix well. Bake at 350 degrees for 15 minutes.