1 pkg. hot roll mix
1 c. warm water
1/4 c. sugar
1 egg
1/2 c. sour cream
6 tbsp. melted butter
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
2 eggs

Soften yeast from hot roll mix in warm water. Combine mix and the 1/4 cup sugar. Stir in yeast mixture, egg, sour cream and butter. Mix well. Place dough in a greased bowl. Cover and chill 2 to 3 hours. Turn dough onto a lightly floured surface.

Roll to a circle, 18 inches in diameter. Fit into a 6-cup ring mold, allowing some dough to hang over the edges. Dough will cover hole.

Beat cream, sugar and vanilla until smooth. Add eggs, one at a time, beating well after each. Pour into mold. Bring dough from sides over top of filling, sealing to center of mold. Cut an "X" in dough covering center of hole; fold 4 triangles back over top of ring, sealing to outer edges.

Let rise until almost double in bulk, about 1 to 1 1/2 hours. Bake in 350 degree oven for 35 to 40 minutes. Cool in pan 10 minutes. Turn out and sprinkle with powdered sugar. Serves 10-12.