1 (8 oz.) carton sour cream
1/2 c. sugar
1 tsp. salt
1/2 c. butter
2 pkgs. dry yeast
1/2 c. warm water
2 eggs, beaten
4 c. flour
Cream cheese filling
Glaze

Heat sour cream on low heat, stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in large mixing bowl, stirring until dissolved. Add sour cream mix, eggs and flour. Mix well. Cover tightly with Saran Wrap. Refrigerate overnight.

Divide dough into 4 equal parts. Roll each part on well floured surface into 8 x 12 inch rectangles. Spread with 1/4 cream cheese filling. Roll jelly roll style beginning on long side. Pinch edges together, fold ends slightly under. Place rolled seam side down on greased baking sheet. Slit each roll every 2 inches to resemble braid. Cover. Let rise in warm place until double in bulk (about 1 hour). Bake at 375 degrees for 20 minutes. Spread with glaze while warm.

CREAM CHEESE FILLING:

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

Beat together cream cheese and sugar. Add other ingredients. Beat well.

GLAZE:

2 c. 10X sugar
4 tsp. milk
2 tsp. vanilla
1/4 c. butter