DOUGH:

1/2 c. milk
3 tbsp. sugar
1 oz. yeast
2 eggs
3 1/2 c. flour
1 tsp. salt
1/2 lb. butter
1 tsp. vanilla

FILLING:

2 (8 oz.) pkgs. Philadelphia cream cheese
1 tsp. vanilla
1 c. sugar

Scald milk and set aside to cool. Place flour, sugar, salt, yeast and butter into a bowl (large). Blend with a pastry blender. Add eggs and vanilla to cool milk, slightly beaten. Blend milk mixture with fork until it holds together. Wrap dough in waxed paper and place in refrigerator for 2 hours. Cut in 2 portions, roll out into rectangle, spread each piece with half of cheese filling. Roll up like a jelly roll. Shape like half moon and clip edges. Place on buttered cookie sheet. Brush with beaten egg, bake at 375 degrees for about 30 minutes.