warm water, 110 to 115 degrees
cream cheese, softened
1In a saucepan, combine sour cream, sugar, butter and salt.
2Cook over medium-low heat, stirring constantly for 5 to 10 minutes or until well blended.
3Cool to room temperature.
4In a mixing bowl, dissolve yeast in water.
5Add sour cream mixture and eggs; mix well.
6Gradually stir in flour. (Dough will be very soft.)
7Cover and refrigerate overnight.
8Next day, combine filling ingredients in a mixing bowl until well blended.
9Turn dough onto a floured board; knead 5 to 6 times.
10Divide into four equal portions.
11Roll each portion into a 12 x 8 rectangle.
12Spread 1/4 of the filling on each to within 1 inch of edges.
13Roll up jelly-roll style from long side; pinch seams and ends to seal.
14Place, seam side down, on greased baking sheet.
15Cut six x's on top of loaves.
16Cover and let rise until nearly doubled, about 1 hour.
17Bake at 375 for 20 to 25 minutes or until golden brown.
19Combine the first three glaze ingredients; drizzle over loaves.
20Sprinkle with almonds if desired.