8 oz. sour cream
1/2 c. sugar
1/2 c. butter, melted
1 tsp. salt
2 1/4 oz. packs of yeast
1/2 c. warm water
2 eggs
4 c. flour

Scald sour cream in saucepan. Remove from heat. Add sugar, butter, salt. Set aside. In big bowl dissolve yeast in water. Stir in sour cream mix and 2 eggs. Gradually stir in flour until you have a soft dough. Cover tightly. Chill for 8 hours. Divide dough into quarter, work one portion at a time. Knead, roll into a 12x8 rectangle. Spread with 1/4 of the following filling:

2 (8 oz.) soft cream cheese
3/4 c. sugar
2 tbsp. vanilla
1 egg
1/8 tsp. salt

Roll the dough with filling the long way. Seal ends. Place seam down on greased pan. Cut 6 cuts over the top. Cover in warm area. Let rise 1 hour or until doubled. Bake at 375 degrees for 15-20 minutes. Glaze while hot with:

2 c. confectioners' sugar
1/4 c. milk
2 tsp. vanilla