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

Heat sour cream over low heat; stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water. Stir until yeast is dissolved. Add sour cream mixture, eggs and flour. Mix well. Refrigerate overnight. Divide dough into 4 parts. Roll out each to 12 x 8 rectangle. Spread with cream cheese filling. Roll up jelly roll fashion. Bake 375 degrees for 15 to 20 minutes.

CREAM CHEESE FILLING:

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

GLAZE:

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

Roll of dough should be slashed at 2 inch intervals about half inch deep to make roll resemble braids.