1 (14 oz.) loaf frozen sweet dough, thawed or 1 loaf plain dough, thawed overnight in the refrigerator
1 (1 lb.) pkg. cream cheese, softened
1 egg yolk
1/2 tsp. vanilla
1 egg, beaten with 1 tsp. water
2 tbsp. sugar
1 tsp. grated lemon rind

Allow dough to stand at room temperature on a lightly floured surface for 1 hour. Roll and push to a 16 x 8 inch rectangle. Let rest while making filling.

Beat cheese, egg yolk, sugar, and vanilla in small bowl with electric mixer. Stir in the lemon rind. Place dough on large greased cookie sheet; spread cheese down center third of dough. Cut dough from outside to filling, spacing cuts 1 inch apart. Over lap dough strips alternately from left and right to cover braid. Let stand in warm place 30 minutes. Bake in a moderate oven (350 degrees) for 30 minutes. Remove to rack; serve warm.