DOUGH:

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

Heat sour cream, over low heat; stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in bowl and stir to dissolve. Add sour cream mixture, eggs and flour, mix well to make soft dough.

Divide dough into four equal parts, roll out on floured board to approximately 8 x 12 inches rectangle. Spread 1/4 of cream cheese filling on each rectangle spreading out to edge. Roll each lengthwise, jelly roll fashion.

Place seam side down on foil lined cookie sheet (2 rolls per sheet) split each roll at 2 inch intervals about 2/3's through the loaf to resemble a braid.

Let raise until double, bake at 375 degrees for 12 to 15 minutes. Makes 4 loaves, can freeze 2 to 3 months.

CREAM CHEESE FILLING:

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

Mix until fluffy.