8 oz. sour cream
1/2 c. butter
1/2 c. sugar
2 eggs
4 c. flour
1 tsp. salt
1/2 c. water
2 pkg. yeast

In a small bowl, combine warm water and yeast. In saucepan, heat sour cream, sugar, butter, and salt. Stir until butter dissolves. In large mixing bowl combine sour cream mixture, eggs, and yeast. Add flour and knead until smooth. Return dough to bowl, cover and refrigerate at least 8 hours.

FILLING:

2 (8 oz.) pkg. cream cheese
3/4 c. sugar
1 egg
2 tsp. vanilla
Dash of salt

Combine all ingredients, beat with electric mixer until smooth. Separate dough into 4 sections. Roll each sections into a 9 x 13 inch rectangle. Spread with filling. Roll dough jelly roll style. With sharp knife make diagonal slits in dough to give "braided" appearance. Let rise until double, about 30 minutes. Bake at 375 degrees for 20 minutes. Freezes well.