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

Dissolve yeast in warm (105 to 115 degrees) water in a large bowl. Heat sour cream, sugar, salt and butter in a saucepan. Cool to lukewarm (105 to 115 degrees). Add sour cream mixture to yeast, mix well. Add eggs, mix well; add flour, mix well. Refrigerate overnight or until mixture doubles.

Stir down dough. Divide the dough into 4 parts. On a lightly floured board, roll each section into a 8x12 inch rectangle. Spread 1/4 of the filling onto each. Roll as a jelly roll, starting with the longer side. Cover with plastic wrap. Let rise 1 hour in a warm place. Bake at 375 degrees for 15 minutes or until done. Glaze while warm.

FILLING:

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

Beat cream cheese until smooth, add remaining ingredients, beat until smooth.

GLAZE:

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

Mix all ingredients.