DOUGH:

1 c. sour cream
1/2 c. sugar
1 tsp. salt
1/2 c. melted butter
2 packs dry yeast & 1/2 c. warm water
4 c. all purpose flour
2 eggs, beaten

FILLING:

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

DOUGH: Heat sour cream over low heat or in microwave. Stir in sugar, salt and butter. Cool to lukewarm. Set aside.

In a large mixing bowl, sprinkle yeast over warm water. Stir to dissolve. Add sour cream mixture, eggs and flour. Mix well. Cover tightly and refrigerate overnight.

The next day divide dough into 4 parts. Roll each part to 12"x8" rectangle. Spread each rectangle with one-fourth cream cheese filling (recipe follows). Roll up jelly roll fashion beginning at long side. Pinch ends and fold under. Place seam side down on baking sheets. Slit top of rolls every 2". Cover and let rise in warm place about 1 hour. Bake at 350 degrees for 15 to 20 minutes or until lightly browned.

FILLING: Soften cream cheese. Add other ingredients and mix well.