1 c. sour cream
1/2 c. sugar
1 tsp. salt
1/2 c. oleo, melted
2 pkg. yeast
1/2 c. warm water
2 eggs, beaten
4 c. flour

Heat sour cream over low heat; stir in sugar, salt, and oleo. Let cool. In a large bowl, sprinkle yeast over warm water and stir until it dissolves; add sour cream mixture; mix. Add eggs and flour; mix well. Divide dough in 4 parts; roll out into 12 x 8 rectangles.

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

Mix filling ingredients. Spread on four dough rectangles. Roll each one up and pinch edges; fold ends under. Place on a greased baking sheet. Slit top 2/3 way to filling. Let rise in warm place about 1 to 1 1/2 hours. Bake at 350° for 20 minutes or until light golden brown.

2 c. powdered sugar
4 Tbsp. milk
2 tsp. vanilla

Mix glaze ingredients together. Glaze bread while it is still warm.