1 (8 oz.) carton commercial sour cream, scalded
1/2 c. sugar
1/2 c. butter, melted
1 tsp. salt
2 pkg. dry yeast
1/2 c. warm water, 105-115 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 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 4-5 times. Roll each into a 12 x 8 inc rectangle. Spread 1/4 of filling over each rectangle, leaving a 1/2 inch butter around edges.

Carefully roll up jelly roll 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 warm place (85 degrees), free from drafts, for 1 hour or until doubled in bulk. Bake at 375 degrees for 15-20 minutes. Spread loaves with glaze while warm. Yields four 120-inch loaves.

FILLING:

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

Combine all ingredients. Process in food processor or electric mixer until well blended. Yields about 2 cups.

GLAZE:

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

Combine all ingredients, mixing well. Yields about 1 cup.