Cream Cheese Coffee Cake Recipe

1 cup (8 oz.) sour cream
1/2 cup sugar
1/2 cup butter or margarine
1 tsp. salt
2 packages (1/4 oz. each) active dry yeast
1/2 cup warm water(110-115 degrees)
2 eggs, beaten
4 cups all-purpose flour
Filling:
2 packages (8 oz. each) cream cheese, softened
3/4 cup sugar
1 egg, beaten
2 tsp. vanilla extract
1/8 tsp. salt
Glaze:
2 1/2 cups confectioner's sugar
1/4 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.x8-in. rectangle. Spread 1/4 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 one hour. Bake at 375 degrees 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. Yield: 20-24 servings