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Makes 4 loaves

  • I cup sour cream
  • 2 packages cream cheese, softened ( 8oz)
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/2 cup butter, melted
  • 2 packages active dry yeast
  • 1/2 cup lukewarm water (105-115 degrees)
  • 2 eggs beaten
  • 4 cups all purpose flour
  • 3/4 cup sugar
  • 1 egg beaten
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon 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 well floured surface roll each portion into 12 x 28 rectangle.  Prepare the filling by combining cream cheese, sugar, egg, salt and vanilla blending until smooth.   Spread 1/4 of 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 lightly greased baking sheet.  Cut slits about 2/3 of the way through each roll at 2 inch intervals.  cover and let rise in a warm place free from drafts for about an hour or until it doubles in size.  Preheat oven to 375 degrees.  Bake the rolls for 12 to 15 minutes.  Prepare the glaze combining powdered sugar, milk and vanilla, blending until smooth.  Smooth over warm loaves. 

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