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

Heat sour cream on low heat; stir in sugar, salt and butter. Cool. Sprinkle yeast in warm water in large mixing bowl; dissolve. Add sour cream mixture, eggs, and flour. Pour in refrigerator overnight or until mixture is cool.

CREAM CHEESE FILLING:

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

Mix well.

Divide dough into 4 equal parts. Roll out onto 9x12 inches. Cut each side about 1/3 into center on 3/4 inch slits. Spread cream cheese mixture down center and braid the slits across the top of cream cheese. Place on greased cookie sheet and let rise until double about one hour. Bake at 375 degrees for 12 to 15 minutes.

GLAZE:

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

Brush onto warm bread.