Ingredients
- 1 8 oz sour cream
- 1/2 cup butter, cubed
- 1 tsp salt
- 1/2 cup plus 1 tsp sugar, divided
- 2 pkg yeast
- 2 large eggs, lightly beaten
- 4 cups flour
- Cream Cheese Filling
- 2 (8 oz) pkg cream cheese, softened
- 3/4 cup sugar
- 1 large egg
- 2 tsp vanilla
- Powdered Sugar Glaze
- 2 1/2 cups powdered sugar
- 2 tsp vanilla
- 3 tbs milk
Preparation
Step 1
Heat sour cream, butter, salt and 1/2 cup sugar in a small saucepan, stirring occasionally, until butter melts. Cool to 100-110°. Combine yeast, water and remaining 1 tsp sugar in a large bowl; let stand 5 minutes. Stir in sour cream mixture and eggs; gradually add flour, beating at low speed with an mixer. Dough will be soft. Cover and chill 8-24 hours. Divide dough into 4 portions. Turn out each portion onto a heavily floured surface and knead 4-5 times. Roll each portion into a 12 x 8 inch rectangle and spread each rectangle with 1/4 cream cheese filling, leaving a 1 inch border. Carefully rollup, starting at long side and press seam and fold ends under to seal. Place 2 loaves seam side down on each of 2 parchment paper lined baking sheets. Make 6 cuts across each loaf; cover with plastic wrap. Let loaves rise in a warm place for 1 hour until doubled. Preheat oven to 375°. Bake 2 loaves at a time 15 minutes or until golden brown. Drizzle warm loaves with powdered sugar glaze.
Cream Cheese Filling
Beat all ingredients at medium speed until smooth.
Powdered Sugar Glaze
Stir together powdered sugar, vanilla and milk in a medium bowl. Store in up to 1 tbs more milk, add 1 tsp at a time, until desired consistency.