1 c. commercial sour cream
1/2 c. sugar
1 tsp. salt
1/2 c. melted butter
2 pkgs. dry yeast
1/2 c. warm water
2 eggs, beaten
4 c. all-purpose flour
Cream Cheese Filling
Glaze

Heat sour cream over low heat; stir in sugar, salt, and butter. Cool to lukewarm. Sprinkle yeast over warm water in large bowl to dissolve. Add sour cream mixture, eggs, and flour. Mix well. Cover tightly and chill overnight.

Divide dough into four equal parts; roll out each part on a well-floured board 12x8 inches. Spread 1/4 cream cheese filling on each rectangle. Roll up jelly-roll fashion. Pinch ends under slightly.

Place the rolls seam side down on greased baking sheets. Slit each roll at 2-inch intervals 2/3 of the way through dough to resemble braid. Cover and let rise to double. Bake at 375 degrees for 12-15 minutes. Spread with glaze while warm. Yield: Four 12-inch loaves.

CREAM CHEESE FILLING:

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

Combine cream cheese and sugar in bowl. Add egg, salt, vanilla and mix well. Yield: 2 cups.

GLAZE:

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

Mix together until smooth. Yield: 1 cup.