warm water, 110 to 115 degrees
cream cheese, softened
In a saucepan, combine sour cream, sugar, butter and salt.
Cook over medium-low heat, stirring constantly for 5 to 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 to 6 times.
Divide into four equal portions.
Roll each portion into a 12 x 8 rectangle.
Spread 1/4 of the filling on each to within 1 inch 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 to 25 minutes or until golden brown.
Combine the first three glaze ingredients; drizzle over loaves.
Sprinkle with almonds if desired.