BREAD:

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 eggs, beaten
4 c. all-purpose flour

CREAM CHEESE FILLING:

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

GLAZE:

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

BREAD: Heat sour cream over low heat. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in a large bowl, stirring until yeast dissolves. Add sour cream mixture, eggs and flour. Mix well. Cover tightly and refrigerate overnight.

Next day divide dough into 4 equal parts. Roll out each part on a floured board into a 12"x8" rectangle. Spread 1/4 of cream cheese filling on each rectangle. Roll up jelly roll fashion beginning at long sides. Pinch edges under. Place each roll seam side down on greased baking sheet. Slit each roll at 2" intervals about 1/2 of the way through the dough to resemble a braid. Cover and let rise in a warm place until doubled. Bake at 375 degrees for 12 to 15 minutes. Spread with glaze while warm. Yield: 4 loaves. This is a good breakfast roll.

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

GLAZE: Combine all ingredients in a small bowl and mix well. Spread over warm loaves.