Bread:

1 (8 oz.) sour cream scalded
1/2 c. sugar
1/2 c. butter, melted
1 tsp. salt
2 pkgs. dry yeast
1/2 c. warm water (105-115 degrees)
2 eggs, beaten
4 c. all-purpose flour

Filling:

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

Glaze:

2 c. sifted powdered sugar
1/4 c milk
2 tsp. vanilla extract

Combine scalded sour cream, sugar, butter, and salt; mix well, and let cool to lukewarm. Dissolve yeast in warm water in a large mixing bowl; stir in sour cream mixture and eggs. Gradually stir in flour (dough will be soft). Cover tightly, and chill overnight. Divide dough into 4 equal portions. Turn each portion out onto a heavily floured surface, and knead 4 or 5 times. Roll each into a 12 x 8 inch rectangle. Spread one-fourth of filling over each rectangle, leaving a 1/2 inch margin around edges. Carefully roll up jellyroll fashion beginning at long side. Firmly pinch edge and ends to seal. Carefully place rolls, seam side down, on greased baking sheets. Make 6 equally spaced x shaped cuts across top of each loaf. Cover and let rise in a warm place (85 degrees), free from drafts for 1 hour or until doubled in bulk. Bake at 375 degrees for 15 to 20 minutes. Spread loaves with glaze while warm. Yield: four 12-inch loaves.