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

Heat sour cream over low heat; stir in sugar, salt and butter; cool to lukewarm. Sprinkle yeast over water in a large bowl, stirring until yeast is dissolved. Add sour cream mixture, eggs and flour; mix well. Cover tightly; refrigerate overnight.

Next day, divide dough into 4 parts; roll out each on floured board into a 12"x8" rectangle. Spread 1/4 of cream cheese filling on each rectangle; roll up in a jelly roll fashion, beginning at long ends. Pinch edges together and fold ends under; place rolls seam down on greased baking sheets. Slit each roll at 2" intervals 2/3 way through dough to resemble a braid. Cover and let rise in a warm place about 1 hour or until double. Bake at 375 degrees for 12 to 15 minutes. Spread with glaze while warm (optional).

CREAM CHEESE FILLING:

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

Combine cream cheese and sugar in small mixing bowl. Add egg, salt and vanilla; mix well.

GLAZE FOR BRAIDS:

2 c. powdered sugar, sifted
4 tbsp. milk
2 tsp. vanilla

Combine all ingredients in a small bowl; mix well.