Makes 4 loaves

1 cup sour cream
1/2 cup sugar
1 tsp salt
1/2 cup butter, melted
2 pkgs active dry yeast
1/2 cup lukewarm (105 to 115 degrees) water
2 eggs, beaten
4 cups all-purpose flour

For the cream cheese filling:
2 pkgs (8 oz each) cream cheese, softened
3/4 cup sugar
1 egg, beaten
1/8 teaspoon salt
2 tsps vanilla extract

For the glaze:
2 cups powdered sugar
1/4 cup milk
2 tsps vanilla extract

Heat sour cream in saucepan over low heat. Add sugar, salt and butter. Let cool to lukewarm.

Sprinkle yeast over warm water in large mixing bowl, stirring to dissolve. Add sour cream mixture, eggs and flour, mixing well. Chill dough, tightly covered, overnight.

Divide dough into 4 equal portions. On a well-floured surface, roll each portion into a 12 by 28 inch rectangle. Prepare the filling by combining cream cheese, sugar, egg, slat and vanilla, blending until smooth. Spread 1/4 of cream cheese filling on each rectangle of dough. Beginning at long edge, roll up, jelly roll fashion. Pinch seam to seal and tuck ends under.

Place rolls, seam side down, on greased baking sheets. Cut slits about 2/3 of the way through the rolls at 2 inch intervals. cover and let rise in a warm place, free from drafts, for about 1 hour or until doubled in bulk.

Preheat oven to 375°. Bake the rolls for 12 to 15 minutes. Prepare the glaze by combining powdered sugar, milk and vanilla, blending until smooth. Spread glaze over warm loaves.