Bread:

1 c. sour cream, scalded
1/2 c. sugar
1/2 c. butter, melted
1 tsp. salt
2 pkg. dry yeast
1/2 c. warm water
2 eggs, beaten
4 c. 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 and eggs. Gradually stir in flour (dough will be soft). Cover tightly and chill overnight. Divide dough into 4 equal portions. Turn each portion out onto a heavily floured board and knead 4 or 5 times. Roll each into a 12 x 8 inch rectangle. Spread 1/4 of the filling over each rectangle, leaving a 1/2 inch margin around edges. Carefully roll up jellyroll fashion, beginning at the long side. Firmly pinch edge and ends to seal. Carefully place rolls, seam side down, on greased baking sheets. Make 6 X-shaped cuts across top of each loaf. Cover and let rise in a warm place for 1 hour or until doubled in bulk.

Bake at 375°F for 15-20 minutes. Spread with glaze while warm.

Yields 4 loaves.

Glaze:

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

Combine and mix well.

Yields 1 cup.

Filling:

2 pkg. (8 oz. each) cream cheese, softened (not light)
3/4 c. sugar
2 tsp. vanilla
1 egg, beaten
1/8 tsp. salt

Combine all ingredients until well blended.