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

FILLING:

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

Heat sour cream over low heat, stir in sugar, salt and butter. Cool.

Sprinkle yeast in warm water. Add sour cream mixture, eggs and flour. Mix well, cover and refrigerate overnight. Divide dough into 4 parts. Roll out each into a 12 x 8 inch rectangle. Spread 1/4 of cream cheese filling over the dough. Roll up jelly roll fashion, pinch ends to seal. Slit each roll at 2 inch intervals about 2/3 way through dough.

Cover and let rise until double in size, about 1 hour. Bake at 375 degrees for 12 to 15 minutes. Spread with glaze. Decorate with slivered almonds.

GLAZE:

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