Cream Cheese Coffee Cake

1 cup (8 oz)sour cream                          Filling:

½ cup sugar                                             2 (8 oz) pkg. cream cheese, softened

½ cup butter

1 tsp. salt                                                 ¾ cup sugar

2 pkg. (2 TBSP) dry yeast                      1 egg, beaten

½ cup warm water                                  2 tsp. vanilla

2 eggs, beaten                                         1/8 tsp. salt

4 cups flour

Glaze:

2 ½ cup powdered sugar

¼ cup milk

1 tsp. vanilla

Toasted sliced almonds, optional

In a saucepan, combine sour cream, sugar, butter and salt.  Cook over medium-low beat, 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 4 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.  Store in the refrigerator.