1 c. sour cream
1/2 c. sugar
1 tsp. salt
1 stick butter
2 pkg. dry yeast
1/2 c. warm water
2 eggs, slightly beaten
4 c. flour

Heat sour cream, on low burner in saucepan with sugar, salt, and butter. Cool to lukewarm, sprinkle 2 packages yeast over warm water in large bowl. Add sour cream mixture to yeast, along with eggs and flour. Cover tightly and store overnight in refrigerator.

Divide dough into 4 parts. Roll on a floured the towel to 8 x 12 inch. Spread cream cheese mixture on rectangles and roll up, tucking ends in. With slot on bottom, place on greased cookie sheet. Let rise 1 hour or until doubled. Bake at 375 degrees for 12-15 minutes.

CREAM CHEESE MIXTURE:

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

Mix and spread on 8 x 2 inch dough rectangles. (If you have any leftover, add powdered sugar and use as glaze.)