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

In a saucepan, combine sour cream, sugar, butter and salt.

Cook over medium-low heat, stirring constantly for 5 to 10 minutes or until well blended. Cool to room temperature.

In a mixing bowl, dissolve yeast in water. Add sour cream mixture and eggs, mix well. Gradually stir in flour. (Dough will be very soft.) Cover and refrigerate overnight.

Filling:

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

Next day, combine filling ingredients in a mixing bowl until well blended. Turn dough onto a floured board, knead 5 to 6 times. Divide into four equal portions. Roll each portion into a 12 x 8-inch rectangle.

Spread 1/4 of the filling on each to within 1-inch of edges. Roll up jelly-roll style from long side; pinch seams and ends to seal. Place, seam side down, on greased baking sheet. Cut six 'x's on top of loaves.

Cover and let rise until nearly doubled, about 1 hour.

Bake at 375°F for 20 to 25 minutes or until golden brown. Cool on wire racks.

Glaze:

2 1/2 cups confectioners' sugar
1/4 cup milk
1 tsp. vanilla
sliced almonds, toasted

Combine the first three glaze ingredients, drizzle over loaves. Sprinkle with almonds if desired. Store in refrigerator.

Serves 20.