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

FILLING:

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

GLAZE:

2 c. 10X sugar
1/4 c. milk
2 tsp. vanilla

Combine sour cream, butter, sugar and salt; mix well. Dissolve yeast in warm water in large bowl. Stir in sour cream mixture then eggs. Add flour, one cup at a time. Dough will be soft. Cover bowl and chill overnight.

Divide dough into 2 equal portions. Turn each out on a lightly floured surface. Roll each into a 10x16 rectangle and spread with half of the filling. Roll up and pinch ends to seal.

Cut each roll in 1 1/2 inch slices and place 2 inches apart on greased cookie sheets. Cover and let rise until doubled in bulk. Bake at 375 degrees for 12 minutes or until rolls are golden brown. Drizzle glaze over each.