Cream Cheese Coffee Cake

1 Cup (8 ounces) sour cream

½ cup sugar

½ cup butter or margarine

1 tsp salt

2 pks (1/4 ounce each active dry yeast

½ cup warm water (110 to 115 degrees)

2 eggs, beaten

4 cups all-purpose flour

FILLING

2 pks (8 ounce each cream cheese, softened

¾ cup sugar

1 egg beaten

2 tsps vanilla extract

1/8 tsp salt

GLAZE

2-1/2 cups confectioners’ sugar

¼ cup milk

1 tsp vanilla extract

Toasted sliced almonds, optional

In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, for 5-10 minutes or until well blended. Cool to room temperature. In a mixing bowl, dissolve yeast in water. Add sour cream mixture and eggs; mix well. Gradually stir in flour. (Dough will be very soft.) Cover and refrigerate overnight. Next day, combine filling ingredients in a mixing bowl until well blended. Turn dough onto a floured board; knead 5-6 times. Divide into four equal portions. Roll each portion into a 12-in. x 8-in. rectangle. Spread ¼ of the filling on each to within 1 in, of edges. Roll up jelly-roll style from long side; pinch seams and ends to seal. Place, seam side down, on greased baking sheet. Cut six X’s on top of loaves. Cover and let rise until nearly doubled, about 1 hour. Bake at 375 for 20-25 minutes or until golden brown. Cool on wire racks. Combine the first three glaze ingredients; drizzle over loaves. Sprinkle with almonds if desired. Wrap in foil and place in freezer or refrigerator.