1 (8 oz.) carton commercial sour cream, scalded
1/2 c. sugar
1/2 c. butter
1 tsp. salt
2 pkgs. dry yeast
1/2 c. warm water (105-155 degrees)
2 eggs, beaten
4 c. all-purpose flour
Filling (recipe follows)
Glaze (recipe follows)

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; let stand 5 minutes. Stir in sour cream mixture and eggs. Gradually stir in flour (dough will be soft). Cover tightly and chill 8 hours.

Divide dough into 4 equal portions. Working with one portion at a time, turn out onto a heavily floured surface, and knead 4 or 5 times. Roll to a 12x8-inch rectangle. Spread 1/4 of filling over rectangle, leaving a 1/2-inch margin around edges. Roll up jellyroll fashion, beginning at long side. Firmly pinch edge and ends to seal.

Place roll, seam side down, on a greased baking sheet. Repeat procedure with remaining dough and filling. 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, 1 hour or until doubled in bulk. Bake at 375 degrees for 15-20 minutes. Spread glaze over warm loaves. Yield: 4 (12-inch) loaves.

FILLING:

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

Combine all ingredients. Beat at high speed of an electric mixer until blended. Yield: about 2 cups.

GLAZE:

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

Combine all ingredients, stirring well. Yield: about 3/4 cup.